THE ULTIMATE KOREAN CHICKEN FEAST

1)Spicy korean fried chicken Ingredients: - 2.5 pounds of chicken wings - 1 cup of cornstarch - 1 teaspoon of salt -- 1 teaspoon of black pepper - 1 teaspoon of garlic powder - 1 teaspoon of paprika - Oil for frying For the sauce: - 4 tablespoons of gochujang (Korean chili paste) -- 3 tablespoons of honey - 2 tablespoons of soy sauce - 1 tablespoon of rice vinegar - 1 tablespoon of sesame oil - 2 cloves of garlic, minced - 1 teaspoon of grated ginger - Sesame seeds and chopped green onions for garnish Instructions: 1. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Mix well. 2. Pat the chicken wings dry with paper towels and then coat them in the cornstarch mixture, shaking off any excess. 3. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken wings in batches for about 10-12 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. 4. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes. 5. Toss the fried chicken wings in the spicy sauce until well coated. 6. Garnish with sesame seeds and chopped green onions. 7. Serve immediately and enjoy your Spicy Korean Fried Chicken Wings! Note: Adjust the amount of gochujang according to your desired level of spiciness. You can also add a bit of sugar if you prefer a sweeter sauce. 2)Korean garlic butter chicken To make Korean garlic butter chicken for 5 portions, here is a recipe you can try: Ingredients: - 5 boneless, skinless chicken- 5 boneless, skinless chicken breasts - 8 garlic cloves, minced - 4 tablespoons unsalted butter - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - Salt and pepper to taste - Optional garnish: sesame seeds, sliced green onions Instructions: 1. Preheat your oven to 400°F (200°C). 2. Season the chicken breasts with salt and pepper on both sides. 3. In a large oven-safe skillet, heat the butter over medium heat until melted. 4. Add minced garlic to the skillet and sauté for about 1-2 minutes until fragrant and slightly golden. 5. In a bowl, mix together soy sauce, honey, gochujang, sesame oil, and rice vinegar. Stir until well combined. 6. Pour the sauce mixture into the skillet with garlic and butter. Stir well to combine. 7. Place the seasoned chicken breasts into the skillet, coating them with the sauce on both sides. 8. Place the skillet in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). 9. Optional: halfway through baking, baste the chicken with the sauce from the skillet to keep it moist. 10. Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes. 11. Serve the Korean garlic butter chicken hot, garnished with sesame seeds and sliced green onions if desired. Enjoy your delicious Korean garlic butter chicken! 3)Korean soy chicken skewers Ingredients: - 5 boneless, skinless chicken breasts, cut into bite-sized pieces - 1/4 cup soy sauce -2 tablespoons honey - 2 tablespoons sesame oil - 1 tablespoon grated ginger - 1 tablespoon minced garlic - 1 tablespoon sesame seeds - 1 tablespoon gochujang (Korean chili paste) - Vegetable oil Instructions 1. In a large bowl, combine the soy sauce, honey, sesame oil, ginger, garlic, sesame seeds, and gochujang. Mix well to combine. 2. Add the chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 30 minutes, or refrigerate for up to 6 hours for a stronger flavor. 3. Preheat your grill or grill pan over medium-high heat. 4. Thread the chicken pieces onto skewers, leaving a little space in between each piece. 5. Brush the grill or grill pan with a little vegetable oil to prevent sticking. 6. Place the skewers on the grill and cook for about 4-6 minutes per side, or until the chicken is cooked through and nicely charred. 7. Serve the Korean soy chicken skewers hot, garnished with extra sesame seeds if desired. You can also serve with a side of rice or a fresh salad. Enjoy your delicious Korean soy chicken skewers! 4)Sweet and tangy korean bbq chicken Ingredients: - 5 boneless, skinless chicken breasts - 1 cup soy sauce - 1/2 cup honey -- 1/4 cup brown sugar - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 4 cloves garlic, minced - 2 teaspoons grated ginger - 2 tablespoons sesame seeds (optional) -Instructions: 1. In a mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. This will be the marinade for the chicken. 2. Place the chicken breasts in a ziplock bag or a shallow dish and pour the marinade over them. Make sure the chicken is well-coated in the marinade. 3. Marinate the chicken in the refrigerator for at least 2 hours, preferably overnight to allow the flavors to meld together. 4. Preheat your grill to medium-high heat. 5. Remove the chicken from the marinade and let any excess marinade drip off. 6. Grill the chicken for about 6-8 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). Make sure to brush some of the marinade on the chicken while grilling to enhance the flavor and keep it moist. 7. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing. 8. Optional: Sprinkle the finished chicken with sesame seeds for added texture and flavor. 9. Serve the Korean BBQ chicken with steamed rice and your favorite side dishes, such as kimchi or pickled vegetables. 10. Enjoy your sweet and tangy Korean BBQ chicken recipe with your family or friends! Note: If you don't have a grill, you can also bake the chicken in the oven at 375°F (190°C) for about 25-30 minutes, or until cooked through. Just make sure to baste the chicken with the marinade a couple of times while baking. 5)Korean honey garlic chicken To make Korean honey garlic chicken for 5 portions, you will need the following ingredients: - 1.5 kg chicken wings or drumsticks - 1/2 cup soy sauce - 1/2 cup honey - 1/4 cup brown sugar - 6 cloves garlic, minced - 2 tablespoons rice vinegar - 2 tablespoons sesame oil Instruction -1. In a large mixing bowl, combine the soy sauce, honey, brown sugar, minced garlic, rice vinegar, and sesame oil. Mix well to ensure all the ingredients are well combined. 2. Place the chicken wings or drumsticks in the bowl with the marinade. Make sure each piece is coated with the marinade. You can cover the bowl and refrigerate for at least 1 hour to marinate, or for best results, marinate overnight. 3. Once the chicken has marinated, preheat your oven to 180°C (350°F). 4. Line a baking sheet with aluminum foil for easy clean-up and place the chicken pieces on it, making sure to leave some space between each piece. 5. Bake the chicken in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the skin is crispy and caramelized. 6. While the chicken is baking, you can pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for a few minutes until it thickens slightly to create a glaze. 7. Once the chicken is ready, remove it from the oven and brush the glaze generously over each piece. You can also drizzle some more honey on top for added sweetness. 8. Return the chicken to the oven and bake for an additional 5-8 minutes, or until the glaze is sticky and slightly caramelized. 9. Remove the chicken from the oven and let it rest for a few minutes before serving. 10. Serve the Korean honey garlic chicken hot with steamed rice and your favorite side dishes, such as kimchi or pickled vegetables. Enjoy your homemade Korean honey garlic chicken! 6) sticky Korean gochujang chicken Sure! Here is a recipe for sticky Korean gochujang chicken for 5 portions: Ingredients: - 5 chicken thighs, bone-in and skin-on - 1/4 cup Gochujang paste (Korean red chili paste) - 3 tablespoons soy sauce - 3 tablespoons honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon toasted sesame seeds - 2 green onions, chopped (for garnish) - Salt and pepper to taste Instructions: 1. In a large mixing bowl, combine the Gochujang paste, soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, salt, and pepper. Whisk until well combined. 2. Add the chicken thighs to the marinade and toss until they are well coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes or overnight for best flavor. 3. Preheat your oven to 400°F (200°C). 4. Heat a large oven-safe skillet or oven-safe baking dish over medium-high heat. Add a small amount of oil to the pan if needed. 5. Place the marinated chicken thighs in the hot skillet or baking dish, skin side down. Cook for about 5-6 minutes or until the skin is crispy and golden brown. 6. Flip the chicken thighs over and place the skillet or baking dish into the preheated oven. Bake for about 20-25 minutes or until the chicken is cooked through and the juices run clear. 7. While the chicken is baking, pour any remaining marinade into a small saucepan and bring it to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes sticky. 8. Once the chicken is cooked, brush the sticky sauce over the chicken thighs, ensuring they are well coated. Sprinkle with toasted sesame seeds. 9. Return the skillet or baking dish to the oven and bake for an additional 5 minutes to allow the sauce to caramelize. 10. Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with chopped green onions. Serve with steamed rice and your favorite side dishes. Enjoy your delicious sticky Korean gochujang chicken! 7)Crispy korean yangnyeom chicken Ingredients: For the chicken: - 2 pounds of chicken wings or drumsticks - 1 cup all-purpose flour - 1/2- 1/2 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powderFor the sauce: - 1/4 cup soy sauce - 1/4 cup gochujang (Korean red pepper paste) - 2 tablespoons honey or brown sugar - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon grated ginger - 1 tablespoon sesame seeds (optional) - Vegetable oil for frying Instructions: 1. In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Mix well. 2. Dredge the chicken in the flour mixture, making sure to coat each piece thoroughly. 3. Heat vegetable oil in a deep pan or pot over medium heat. Make sure there is enough oil to fully submerge the chicken. 4. Carefully place the chicken into the hot oil, in batches if necessary, to avoid overcrowding the pan. 5. Fry the chicken for about 10-12 minutes, turning occasionally, until golden brown and crispy. Make sure the internal temperature of the chicken reaches 165°F (74°C). 6. Remove the chicken from the oil and drain on a paper towel-lined plate. 7. In a separate bowl, whisk together the soy sauce, gochujang, honey or brown sugar, rice vinegar, sesame oil, garlic, ginger, and sesame seeds (if using) to make the sauce. 8. In a clean pan, heat the sauce mixture over low heat until it thickens slightly, stirring occasionally. This should take about 3-4 minutes. 9. Place the fried chicken in a large bowl and pour the sauce over it. Toss the chicken to ensure even coating. 10. Serve the crispy yangnyeom chicken immediately as a main dish or appetizer. Garnish with additional sesame seeds and green onions, if desired. 11. Enjoy your homemade Korean yangnyeom chicken with your guests! 8)Korean crispy fried chicken Ingredients: - 5 chicken thighs or wings (bone-in) - 1 cup all-purpose flour - 1 cup cornstarch -- 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon cayenne pepper (optional, forspicier chicken) - 1 cup buttermilk - Vegetable oil for frying - 1/4 cup soy sauce - 2 tablespoons sugar - 1 tablespoon honey - 1 tablespoon rice vinegar - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon sesame oil - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 1 tablespoon toasted sesame seeds (for garnish) - Sliced scallions (for garnish) Instructions: 1. In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix well. 2. Dip each chicken piece in the buttermilk, then roll it in the flour mixture, coating it evenly. Place the coated chicken on a baking sheet or plate. 3. Heat about 2 inches of vegetable oil in a deep pan or frying pot over medium-high heat. 4. Once the oil is hot (around 350°F or 175°C), carefully place the chicken pieces into the hot oil, a few at a time. Do not overcrowd the pan. Fry for about 8-10 minutes, turning occasionally, until golden brown and crispy. Alternatively, you can use a deep fryer if you have one. 5. Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil. 6. In a small saucepan, combine the soy sauce, sugar, honey, rice vinegar, gochujang, sesame oil, minced garlic, and minced ginger. Cook over medium heat, stirring constantly, until the sauce thickens slightly and becomes glossy (about 3-4 minutes). 7. Dip the fried chicken in the sauce to coat it evenly, or you can brush the sauce over the chicken. Sprinkle with toasted sesame seeds and sliced scallions for garnish. 8. Serve the Korean crispy fried chicken while it's still hot and crispy. It can be enjoyed as is or served with steamed rice and kimchi as a main dish for 5 people. Note: Adjust the amount of gochujang and cayenne pepper according to your spice preference. 9)Korean spicy chicken stew Here is a recipe for Korean spicy chicken stew that serves 5 people: Ingredients: - 1.5 kg (3.3 lbs) chicken - 4 tablespoons gochujang (Korean red pepper paste) - 3 tablespoons gochugaru (Korean red pepper flakes) - 4 cloves garlic, minced - 1 onion, sliced - 2 carrots,- 2 carrots, sliced - 2 potatoes, peeled and cut into chunks - 1 zucchini, sliced - 1 green onion, chopped - 4 cups chicken broth - 2 tablespoons soy sauce - 1 tablespoon sugar - 1 tablespoon sesame oil - 1 tablespoon vegetable oil Instructions: 1. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and onion, and cook until the onion becomes translucent. 2. Add the chicken pieces into the pot and cook until they start to turn golden brown. 3. In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and sesame oil until well combined. 4. Add the gochujang mixture into the pot with the chicken and stir until the chicken is evenly coated. 5. Pour the chicken broth into the pot and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes. 6. Add the carrots, potatoes, and zucchini into the pot and continue simmering for another 15-20 minutes, or until the vegetables are tender. 7. Taste the stew and adjust the seasoning if needed. You can add more gochujang or gochugaru for extra spiciness. 8. Serve the stew hot, garnished with chopped green onions. It pairs well with steamed rice or Korean side dishes. Enjoy your homemade Korean spicy chicken stew with your friends and family! 10)Korean sweet and spicy chicken stir-fry Ingredients: - 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces - 1/2 cup soy sauce -1/4 cup honey - 1/4 cup gochujang (Korean red pepper paste) - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1 teaspoon grated ginger - 1 onion,- 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 orange bell pepper, sliced - 1 carrot, julienned - 1 bunch green onions, sliced - 1 tablespoon cornstarch - 1/4 cup water - Optional garnish: sesame seeds, sliced green onions Instructions: 1. In a mixing bowl, combine soy sauce, honey, gochujang, sesame oil, garlic, and grated ginger. Whisk until well combined. 2. Add chicken pieces to the bowl and toss to coat in the marinade. Let the chicken marinate for at least 30 minutes, but ideally for a few hours or overnight in the refrigerator. 3. In a large skillet or wok, heat some oil over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through. Remove the chicken from the skillet and set aside. 4. In the same skillet, add a bit more oil if needed, then add the sliced onions, bell peppers, and julienned carrots. Stir-fry for a few minutes until the vegetables are slightly softened but still crisp. 5. In a small bowl, mix cornstarch and water together to create a slurry. Stir the slurry into the skillet with the vegetables. 6. Return the cooked chicken back to the skillet and add the sliced green onions. Cook for an additional 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables. 7. Serve the sweet and spicy chicken stir-fry over steamed rice and garnish with sesame seeds and sliced green onions if desired. Enjoy!