Lizzies Korean Chicken Recipes

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KOREAN FRIED CHICKEN (YANGNYEOM CHICKEN)



Korean Fried Chicken (Yangnyeom Chicken) image

Provided by Hyosun

Categories     Main

Time 2h45m

Number Of Ingredients 28

2 pounds chicken wings (about 16 drumettes and wingettes)
1.5 teaspoons salt (use 1 ts if using table salt)
pinch black pepper (or to taste)
1 teaspoon grated ginger
4-5 cups oil for frying (about 2-inch deep (use deep, bottom heavy, medium size pot or pan))
1/2 cup potato starch (or cornstarch)
1/2 cup frying mix (aka tempura mix)
1/4 cup potato starch (or cornstarch)
3/4 cup water
1 tablespoon soy sauce
2 tablespoons rice wine (or mirin) or other cooking wine
1 tablespoon or 1.5 tablespoons gochujang
1 tablespoon or 2 tablespoons hot sauce (sriracha, tabasco, Franks Original, etc.)
2 tablespoons sugar
2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
1 tablespoon minced garlic
1/2 teaspoon honey dijon mustard - optional
4 tablespoons water
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin or other cooking wine)
2 tablespoons sugar
2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
1 tablespoon minced garlic
1 teaspoon vinegar (white, rice, apple cider, etc.)
1 teaspoon or 2 teaspoons oyster sauce - optional
4 tablespoons water
1/2 teaspoon sesame seeds
1 tablespoon chopped scallion

Steps:

  • Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
  • Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
  • OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
  • OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
  • Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
  • Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
  • You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.

KOREAN GRILLED CHICKEN



Korean Grilled Chicken image

Provided by Bobby Flay

Time 4h50m

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: gochujang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed

Steps:

  • Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
  • Light a grill, making sure to include a zone of indirect heat.
  • Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

SPICY KOREAN CHICKEN RECIPE BY TASTY



Spicy Korean Chicken Recipe by Tasty image

Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger

Provided by Alvin Zhou

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 14

10 chicken wings, or drumettes
1 cup cornstarch
oil, for frying
sesame seed, to serve
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons gochujang, (Korean chili paste)
2 cloves garlic, minced
1 tablespoon ginger, grated

Steps:

  • Mix the ingredients for the batter in a bowl until smooth with no lumps.
  • Heat oil in a pot to 340°F (170°C).
  • Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  • Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
  • Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
  • Fry the wings a second time until golden brown and crispy. Drain and set aside.
  • In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
  • Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
  • Enjoy!

Nutrition Facts : Calories 1294 calories, Carbohydrate 164 grams, Fat 52 grams, Fiber 2 grams, Protein 43 grams, Sugar 53 grams

KOREAN CHILLI, SESAME & HONEY CHICKEN



Korean chilli, sesame & honey chicken image

A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve

Provided by Good Food team

Categories     Dinner, Lunch, Supper

Time 35m

Yield Serves 6-8

Number Of Ingredients 11

12 chicken thighs , boneless and skinless
2 tbsp soy sauce
1 tbsp sesame oil
thumb-sized piece ginger , grated
4 spring onions , sliced
4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
2 tbsp honey
juice ½ lime
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds

Steps:

  • Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
  • Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
  • Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium

LIZZIE'S KOREAN CHICKEN



LIZZIE'S KOREAN CHICKEN image

Categories     Chicken

Number Of Ingredients 18

2 pounds boneless, skinless chicken pieces
2 tablespoons granulated sugar
4 tablespoons dark Japanese or Korean soy sauce
1 ounce ginger, peeled and grated
1 large garlic clove, peeled, crushed, and minced
1 scallion, root and green stems trimmed, and stalk minced
1 teaspoon sesame oil
black pepper
1 head of Boston or Romaine lettuce
Spicy Vinegar Dipping Sauce
1/2 cup rice vinegar
1/4 cup dark Korean or Japanese soy sauce
1 tablespoon sugar
2 ounces fresh ginger, peeled and minced
1 scallion, root and green stems trimmed, stalk minced
1 garlic clove, peeled, crushed, and minced
1 teaspoon sasame oil
wee tiny bit of ground red pepper (optional)

Steps:

  • For the chicken: Cut the chicken into one-inch pieces (I used kitchen shears for this). Whisk all the marinade ingredients together in a bowl and pour over the chicken, tossing to make sure that all chicken makes contact with the marinade. Let it sit for about 30-40 minutes at room temperature. Remove chicken from the marinade using a slotted spoon (a lot of the marinade will cling to the chicken, and that is fine) and cook the chicken in a lightly-oiled pan. I found that starting it over high heat until the exterior was well-browned and then reducing the heat to low/medium produced the best results - it allowed for nice searing initially, and the low heat carmelizes the sugar in the marinade. Rinse off the lettuce leaves and heap them on a platter. Let everyone serve themselves with lettuce and chicken, tearing off pieces of lettuce and wrapping the chicken in it. Serve with spicy vinegar dipping sauce. For the sauce: Stir it all together. Make sure the sugar is mostly dissolved. That's it.

LIZZIE'S CHICKEN AND DUMPLINGS



Lizzie's Chicken and Dumplings image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 5

One 5-pound hen or chicken (makes about 4-pounds cooked, after bones and skin removed)
1 tablespoon salt
1 teaspoon pepper
2 cups unsifted all-purpose flour, plus more for dusting
Salt and pepper

Steps:

  • For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
  • Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
  • For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
  • When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.

CHICKEN NOODLE SOUP I



Chicken Noodle Soup I image

This soup tastes great and is easy to do! Serve with a loaf of bread.

Provided by Lisa Ragone

Categories     Chicken Noodle Soup

Time 1h10m

Yield 11

Number Of Ingredients 7

1 ½ pounds boneless, skinless chicken meat
½ pound uncooked spaghetti
4 cloves garlic
¼ cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil

Steps:

  • In a large pot, bring the water to a boil. Add the salt and olive oil.
  • Chop up the chicken, and add it with the onion and garlic to the pot.
  • Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 16.1 g, Cholesterol 41.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 15.3 g, SaturatedFat 2.5 g, Sodium 41.9 mg, Sugar 0.7 g

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