MOM'S KOREAN CHICKEN
This recipe is EXTREMELY easy. My mother made this recipe up and calls it Korean chicken. Mainly because she's Korean and it has soy sauce in it. Whenever I visit her, she makes this dish for me. This is my ultimate comfort food. I've made different variations, including adding some red wine to it. DELICIOUS! I serve it over white rice. You need to be careful with the soy sauce that you use. I use a big jug of Kikkoman soy sauce and it can be a little too salty. You might need to scale back on the soy sauce if that's the case. You will be amazed at the amount of liquid that comes from the chicken. The chicken, if cooked properly, should practically fall of the bone.
Provided by janice.omalley
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- heat oil in a sauté pan and sauté the chicken drumsticks just until they are golden brown on the outside.
- In a pressure cooker or a crock pot, put the chicken, soy sauce, and ginger in the pot.
- If cooking in a pressure cooker, it should only take about a half hour. crock pot should take longer. I've also cooked it in a Le Creuset dutch oven for 30 minutes and it tasted the same.
- Wait until the last five minutes of cooking to put the carrots and scallions in the pot.
Nutrition Facts : Calories 389.4, Fat 21.6, SaturatedFat 5.3, Cholesterol 157.7, Sodium 1532.1, Carbohydrate 6.3, Fiber 1.6, Sugar 2.5, Protein 40.6
ULTIMATE KOREAN FRIED CHICKEN
Steps:
- For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
- For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
- For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
- For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
- For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
- In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
- Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
- Serve with the sauces on the side.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
SPICY KOREAN CHICKEN RECIPE BY TASTY
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
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
JULIA'S KOREAN-FRIED CHICKEN
This recipe that I developed quickly became a favorite in the test kitchen. One coworker has me make it for him for his birthday every year.
Provided by TheOtherJuliaGulia
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
- Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
- Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
- Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
- Return chicken to the skillet in batches and fry again, about 2 minutes per side.
- Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 34.3 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 55.1 g, SaturatedFat 5.6 g, Sodium 978.1 mg, Sugar 7.4 g
JAPANESE MUM'S CHICKEN
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
More about "moms korean chicken recipes"
THE BEST KOREAN CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 5 mins
KOREAN FRIED CHICKEN - MOM'S BISTRO
From momsbistro.net
10 BEST KOREAN CHICKEN AND RICE RECIPES - YUMMLY
From yummly.com
KOREAN RECIPE FOR CHICKEN THIGHS - EATING RICHLY
From eatingrichly.com
KOREAN CHICKEN RECIPE: HAWAII RECIPES & THINGS TO DO IN HAWAII
From alohawithlove.com
KOREAN CHICKEN - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
OVEN BAKED KOREAN FRIED CHICKEN - GIRL IN THE LITTLE RED KITCHEN
From girlinthelittleredkitchen.com
SPICY KOREAN CHICKEN (GRILL, STOVETOP OR OVEN INSTRUCTIONS)
From carlsbadcravings.com
KOREAN FRIED CHICKEN – HOW TO MAKE DAKGANGJEONG (CRISPY AND …
From tasteasianfood.com
KOREAN SPICY BRAISED CHICKEN – SOO-MI’S SIDE DISHES
From chopsticksandflour.com
KOREAN CHICKEN BREAST RECIPES BY MAANGCHI
From maangchi.com
KOREAN CHICKEN BOWLS - DAMN DELICIOUS
From damndelicious.net
KOREAN SPICY CHICKEN WITH GOCHUJANG (OVEN BAKED)
From kimchimari.com
KOREAN FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
KOREAN FRIED CHICKEN - MOM'S BISTRO
From momsbistro.net
STICKY KOREAN CHICKEN - NATASHASKITCHEN.COM
From natashaskitchen.com
A KOREAN MOM'S COOKING - KOREAN BAPSANG
From koreanbapsang.com
SPICY GRILLED CHICKEN - KOREAN BAPSANG
From koreanbapsang.com
KOREAN FRIED CHICKEN (DAKGANGJEONG) - THE WOKS OF LIFE
From thewoksoflife.com
THE ULTIMATE KOREAN FRIED CHICKEN - DRIVE ME HUNGRY
From drivemehungry.com
KOREAN GRILLED CHICKEN BREASTS - SKINNYTASTE
From skinnytaste.com
KOREAN BARBECUE CHICKEN LEGS RECIPE - THE EVERYDAY MOM LIFE
From theeverydaymomlife.com
MOM'S ROAST CHICKEN - SCHECKEATS
From scheckeats.com
SPICY KOREAN CHICKEN (MADE WITH GOCHUJANG SAUCE!) - AVERIE COOKS
From averiecooks.com
10 BEST CHICKEN BREAST KOREAN RECIPES | YUMMLY
From yummly.com
KOREAN FRIED CHICKEN STRIPS - TWO PURPLE FIGS
From twopurplefigs.com
KOREAN FRIED CHICKEN FROM CRASH LANDING ON YOU (CLOY K-DRAMA …
From youtube.com
KOREAN BBQ CHICKEN RECIPE | CHEFDEHOME.COM
From chefdehome.com
KOREAN FRIED CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
KOREAN CHICKEN RECIPES BY MAANGCHI
From maangchi.com
MOM'S KIMCHI RECIPE | KOREAN FOOD 김치 - LOCAL ADVENTURER
From localadventurer.com
KOREAN CHICKEN BOWLS - 20 MINUTE - 30 MINUTES MEALS
From 30minutesmeals.com
EVA PILGRIM'S MOM SHARES HER RECIPE FOR KOREAN-STYLE SHORT RIBS
From goodmorningamerica.com
MOM'S KOREAN RECIPES
From momskoreanrecipes.com
HOW TO MAKE MOM'S EASY KIMCHI FRIED RICE RECIPE (김치 볶음밥 …
From momskoreanrecipes.com
DAKKOCHI, KOREAN CHICKEN ON A STICK RECIPE & VIDEO
From seonkyounglongest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love