Korean Chicken Recipe Hawaiian How To

KOREAN CHICKEN

Steps:

• Cut chicken thighs to bite-sized pieces (about 4 pieces per thigh). You don't really need the skin here as this will be deep-fried and dipped in the shoyu sauce. We removed the skin and large fatty pieces.
• Cover the chicken everywhere with flour. Cover with saran wrap and put the flour-covered chicken into the fridge for at least one hour. The chicken color will change from white to a pale pink after an hour because the flour will have bonded with the wetness around the chicken.Note: if you do not give the flour enough time to bond to the chicken, the flour will fall right off when it cooks.
• Combine the roasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, Stevia, chili garlic sauce, honey, green onions, and sesame seed oil into a large bowl.
• Fill up a pan with vegetable oil (about a ½-inch high) and adjust the temperature to high. Reduce to medium high as you begin cooking. Add in the chicken one by one and separate as you fry so that they don't stick together.About 1 minute in, you'll see a slight crust begin to form. Flip and make room so that you can add more chicken into the pan.
• Mom cooked each side about 5 - 6 minutes. Once the chicken looks like it's ready to take out, adjust the temperature to high so that the outside of the chicken has a nice brown crust.
• Remove the chicken from the pan and dip it into the shoyu sauce. Plate with a couple of paper towel sheets underneath to collect the drippings so that the chicken stays crispy as the sauce soaks into the chicken.Note: you can dip the chicken one by one in the shoyu sauce, but you can also be like my Mom and dipped a bunch of them together. Either way, it will come out great.

KOREAN CHICKEN RECIPE HAWAIIAN: HOW TO

Steps:

• Prepare the chickenGather all of your ingredients. Grab the chicken thighs and cut each thigh into bite-sized chunks. You can remove the skin and any fatty parts of the chicken at this point if you'd prefer. Cover the chicken pieces completely in flour. Ensure it is entirely covered. Then cover with saran wrap and place in the refrigerator for at least an hour - longer is better. It's important to leave it this long so that the flour bonds with the chicken. It should now be pale pink in color.
• Make the sauceGrab a bowl and add the following ingredients: roasted sesame seeds, vinegar, brown sugar, sugar/sweetener/hot sauce, honey, green onions, sesame seed oil, and shoyu. Mix well to create a sauce. Using a large bowl is ideal for this part of the recipe.
• Fry the chickenUsing a fryer, or deep pan (with at least half an inch of oil), heat the oil and leave the temperature on high. Once you start cooking, you can reduce it slightly. Now place the chicken pieces into the fryer one at a time (this achieves best results). After a minute, flip the chicken over and add more chicken pieces. Each side should be cooked for around 5 minutes. Just before you remove the chicken, you can blast the heat to high to get the chicken extra crispy.
• Dip in sauceOnce chicken is cooked, remove and dip into your prepared sauce. To avoid mess, you can place the chicken onto paper towels once dipped. It's best to dip each piece of chicken in individually to get maximum flavor from the sauce.
• ServeYour chicken is now ready to serve! Enjoy on its own or with a side dish of your choice.

KOREAN CHICKEN

Steps:

• Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
• In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
• Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).