THE ULTIMATE KOREAN CHICKEN FEAST

THE ULTIMATE KOREAN CHICKEN FEAST (PART 03)

21)Korean honey butter chicken wings

To make Korean honey butter chicken wings for 5 portions, you will need the following ingredients:

- 2.5 pounds of chicken wings

-- 1 cup of all-purpose flour

- 1 teaspoon of salt

- 1 teaspoon of black pepper powder

- Vegetable oil for frying

- 4 tablespoons of unsalted butter

- 2 tablespoons of honey

- 1 tablespoon of soy sauce

- 1 tablespoon of gochujang (Korean chili paste)

- 1 tablespoon of brown sugar

- 1 teaspoon of garlic powder

- 1 teaspoon of ginger powder

- Chopped green onions and sesame seeds for garnish

Here are the steps to make the Korean honey butter chicken wings:

1. In a large bowl, mix the all-purpose flour, salt, and black pepper together.

2. Add the chicken wings to the bowl and toss them in the flour mixture until they are well coated.

3. Heat vegetable oil in a deep-fryer or a large pot to about 350°F (175°C).

4. Fry the chicken wings in batches for about 10-12 minutes or until they are golden brown and crispy. Make sure not to overcrowd the pot to ensure even cooking. Once done, place the fried chicken wings on a paper towel-lined plate to drain excess oil.

5. In a separate saucepan, melt the butter over medium heat. Add the honey, soy sauce, gochujang, brown sugar, garlic powder, and ginger powder to the melted butter. Stir well until the mixture is smooth and well combined. Cook for about 2-3 minutes, stirring occasionally.

6. In a large mixing bowl, add the fried chicken wings and pour the honey butter sauce over them. Toss the wings in the sauce until they are fully coated.

7. Transfer the wings to a serving plate and garnish with chopped green onions and sesame seeds.

8. Serve the Korean honey butter chicken wings hot and enjoy!

Note: Adjust the amount of gochujang according to your spice preference. If you prefer moderately spicy wings, reduce the amount or omit it altogether.

22)Korean spicy chicken noodle soup

Here's a recipe for Korean spicy chicken noodle soup (Jjambbong) that serves 5 portions:

Ingredients:

- 500gchicken breast, sliced

- 200g squid, cleaned and sliced

- 200g shrimp, peeled and deveined

- 200g mussels, cleaned and debearded

- 200g clams, cleaned

-- 200g assorted vegetables (such as carrots, cabbage, mushrooms, and bean sprouts), sliced

- 5 cups chicken broth

- 2 tablespoons gochujang (Korean red pepper paste)

- 2 tablespoons gochugaru (Korean red pepper flakes)

- 4 cloves garlic, minced

- 1 onion, thinly sliced

- 2 tablespoons vegetable oil

- 1 tablespoon soy sauce

- 1 tablespoon oyster sauce

- Salt and pepper, to taste

- 500g noodles (such as udon or ramen noodles)

- Green onions, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced garlic and sliced onions, and sauté until fragrant and onions are translucent.

2. Add the sliced chicken breast, squid, and shrimp to the pot. Cook until the chicken is cooked through and the seafood is just opaque.

3. Add the assorted vegetables (carrots, cabbage, mushrooms, bean sprouts) to the pot and cook for a few minutes until slightly softened.

4. In a small bowl, mix together the gochujang, gochugaru, soy sauce, and oyster sauce. Stir the sauce into the pot, coating the chicken, seafood, and vegetables evenly.

5. Add the chicken broth to the pot and bring to a boil. Reduce the heat and let the soup simmer for about 15-20 minutes to allow the flavors to meld together.

6. In a separate pot, cook the noodles according to the package instructions. Drain and set aside.

7. Add the mussels and clams to the soup and cook for another 5 minutes, or until the shells open up. Discard any mussels or clams that do not open.

8. Season the soup with salt and pepper to taste.

9. To serve, divide the cooked noodles among 5 individual bowls. Ladle the hot soup over the noodles, making sure to have an equal portion of chicken, seafood, and vegetables in each bowl.

10. Garnish with chopped green onions and serve hot. Enjoy your spicy Korean chicken noodle soup!

23)Korean herb garlic chicken

Here is a recipe for Korean herb garlic chicken that serves 5 people:

Ingredients:

- 5 chicken thighs, bone-in and skin-on

-- 6 cloves of garlic, minced

- 2 tablespoons of soy sauce

- 2 tablespoons of honey

- 2 tablespoons of rice wine

- 2 tablespoons of sesame oil

- 1 tablespoon of oyster sauce

-- 1 tablespoon of gochujang (Korean red chili paste)

- 1 tablespoon of minced ginger

- 1 tablespoon of black pepper

- 1 tablespoon of dried thyme

- 1 tablespoon of dried rosemary

- 1 tablespoon of dried parsley

- 1 teaspoon of salt

- 1 tablespoon of vegetable oil

- Optional garnish: sliced green onions and sesame seeds

Instructions:

1. In a mixing bowl, combine the minced garlic, soy sauce, honey, rice wine, sesame oil, oyster sauce, gochujang, minced ginger, black pepper, thyme, rosemary, parsley, and salt. Mix well to create the marinade.

2. Place the chicken thighs in a large ziplock bag or a container with a lid. Pour the marinade over the chicken and make sure each piece is well coated. Seal the bag or cover the container and marinate in the refrigerator for at least 2 hours, or overnight for better flavor.

3. Preheat your grill or oven to medium-high heat.

4. If using a grill, brush the grates with vegetable oil to prevent sticking. If using an oven, preheat it to 425°F (220°C) and line a baking sheet with parchment paper.

5. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place it on the grill or baking sheet.

6. Grill or bake the chicken for about 15-20 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

7. While cooking, you can baste the chicken with the leftover marinade to add more flavor and moisture.

8. Once the chicken is cooked, remove it from the heat and let it rest for a few minutes.

9. Optional: Garnish with sliced green onions and sesame seeds before serving.

10. Serve the Korean herb garlic chicken hot with steamed rice and your favorite side dishes like kimchi or pickled vegetables.

Enjoy your homemade Korean herb garlic chicken with your family or friends!

24)Korean teriyaki chicken

Here is a recipe for Korean teriyaki chicken for 5 portions:

Ingredients:

- 5 chicken breasts, boneless and skinless

-- 1/4 cup soy sauce

- 1/4 cup water

- 3 tablespoons brown sugar

- 2 tablespoons honey

- 2 tablespoons rice vinegar

- 2 cloves garlic, minced

- 1 teaspoon gratedginger

- 1 tablespoon sesame oil

- 1 tablespoon cornstarch

- 1/4 cup water

- 2 green onions, thinly sliced

- Sesame seeds for garnish

Instructions:

1. In a mixing bowl, combine the soy sauce, water, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix well until the sugar is dissolved.

2. Cut the chicken breasts into bite-sized pieces and place them in a resealable plastic bag or a shallow dish.

3. Pour the marinade over the chicken and make sure all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best flavor.

4. Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.

5. Grill the chicken for 4-5 minutes per side until cooked through.

6. Meanwhile, in a small saucepan, combine the reserved marinade with 1/4 cup water. Bring it to a simmer over medium heat.

7. In a separate small bowl, whisk together the cornstarch and 1/4 cup water until smooth. Add the cornstarch mixture to the simmering sauce and cook for an additional 2-3 minutes until it thickens.

8. Brush the thickened teriyaki sauce onto the grilled chicken and cook for an extra minute on each side to caramelize.

9. Garnish with sliced green onions and sesame seeds.

10. Serve hot with steamed rice or as desired.

Enjoy your homemade Korean teriyaki chicken!

25)Korean chicken bibimbap

Here's a recipe for making Korean Chicken Bibimbap for 5 people:

Ingredients:

- 2 cups cooked rice

- 1 pound bone-in chicken thighs, cut into small pieces

- 3 tablespoons soy sauce

- 2 tablespoons sesame oil

- 1 tablespoon honey

- 1 tablespoon gochujang (Korean chili paste)

- 2 cloves garlic, minced- 1 tablespoon vegetable oil

- 1 medium carrot, julienned

- 1 medium zucchini, julienned

- 1 cup bean sprouts

- 1 cup spinach

- 5 eggs

- Salt to taste

- Sesame seeds, for garnish

- Optional toppings: sliced cucumber, shredded lettuce, kimchi

Instructions:

1. In a bowl, combine the soy sauce, sesame oil, honey, gochujang, and minced garlic. Add the chicken pieces and marinate for at least 30 minutes, or overnight for better flavor.

2. Heat the vegetable oil in a large skillet or wok over medium heat. Add the marinated chicken and fry until cooked through, about 5-7 minutes. Remove from heat and set aside.

3. In the same skillet, add a little more oil if needed, and stir-fry the carrots and zucchini until slightly softened. Remove and set aside.

4. Blanch the bean sprouts in boiling water for about 1 minute, then remove and rinse with cold water. Squeeze out any excess water.

5. Blanch the spinach in boiling water for about 30 seconds, then remove and rinse with cold water. Squeeze out any excess water and season with a pinch of salt.

6. In a separate pan, fry the eggs sunny-side up or over-easy.

7. To assemble, divide the cooked rice among 5 bowls. Arrange the cooked chicken, carrots, zucchini, bean sprouts, and spinach on top of the rice in separate sections.

8. Place a fried egg on top of each bowl. Sprinkle with sesame seeds and add any optional toppings such as sliced cucumber or shredded lettuce.

9. Serve the bibimbap with a side of kimchi and mix everything together before eating. Enjoy!

Note: Feel free to adjust the quantities of the ingredients or add additional vegetables according to your preference.

26)Korean black garlic chicken

Ingredients:

- 5 boneless, skinless chicken breasts

- 10 cloves black garlic, minced

- 1 tablespoon soy sauce

-2 tablespoons gochujang (Korean red chili paste)

- 1 tablespoon honey

- 1 tablespoon rice wine vinegar

- 1 tablespoon sesame oil

- 1 tablespoon minced ginger

- 1 tablespoon minced garlic

-- 2 green onions, chopped (for garnish)

- Sesame seeds (for garnish)

Instructions:

1. In a bowl, combine the minced black garlic, soy sauce, gochujang, honey, rice wine vinegar, sesame oil, minced ginger, and minced garlic. Mix well to form a sauce.

2. Place the chicken breasts in a ziplock bag and pour the sauce over them. Ensure all the chicken is coated evenly. Marinate in the refrigerator for at least 1 hour, but preferably overnight for the best flavor.

3. Preheat your grill or grill pan over medium-high heat.

4. Remove the chicken from the marinade and discard any excess sauce. Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts.

5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.

6. Slice the chicken into thin strips.

7. Serve the Korean black garlic chicken on a platter, garnished with chopped green onions and sesame seeds.

8. Enjoy your delicious Korean black garlic chicken with steamed rice and your favorite side dishes!

Note: You can also try baking the marinated chicken in the oven at 375°F (190°C) for 20-25 minutes if you don't have access to a grill.

27)Korean spicy fire chicken with cheese

Here's a recipe for Korean spicy fire chicken with cheese that serves 5 people:

Ingredients (continued):

- 5 boneless, skinless breast

- 2 tablespoons vegetable oil

- 5 tablespoons Korean red pepper paste (Gochujang)

- 2 tablespoons soy sauce

- 2 tablespoons honey

-- 2 tablespoons brown sugar

- 3 cloves garlic, minced

- 1 tablespoon ginger, minced

- 1 teaspoon sesame oil

- 1 onion, sliced

- 1 green bell pepper, sliced

- 1 red bell pepper, sliced

- 1 cup shredded mozzarella cheese

- Sesame seeds for garnish

- Spring onions, chopped, for garnish

Instructions:

1. In a mixing bowl, combine the Korean red pepper paste, soy sauce, honey, brown sugar, garlic, ginger, and sesame oil. Mix until well combined.

2. Cut the chicken breasts into bite-sized pieces.

3. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides.

4. Pour the sauce mixture over the chicken in the skillet. Stir and coat the chicken evenly with the sauce.

5. Add the onion, green bell pepper, and red bell pepper to the skillet and cook for 5-7 minutes, or until the vegetables are tender.

6. Preheat your oven to broil setting.

7. Transfer the chicken and vegetables to a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

8. Place the baking dish under the broiler for 2-3 minutes, or until the cheese is melted and starting to bubble and brown.

9. Remove from the oven and garnish with sesame seeds and chopped spring onions.

10. Serve the spicy fire chicken with cheese hot, with steamed rice and banchan (Korean side dishes) if desired.

Enjoy your homemade Korean spicy fire chicken with cheese!

28)Korean grilled chicken

To make Korean grilled chicken for 5 people, you will need the following ingredients:

- 2 pounds of boneless, skinless chicken thighs

- ¼ cup soy sauce

- 2 tablespoons honey

- 2 tablespoons brown sugar

- 3 tablespoons gochujang (Korean chili paste)

- 2 tablespoons sesame oil

- 3 cloves of garlic, minced

- 1 teaspoon ginger, grated

- 1 tablespoon rice vinegar

- 1 tablespoon sesame seeds (optional)

- Vegetable oil for grilling

Here's how to make Korean grilled chicken:

1. In a mixing bowl, whisk together soy sauce, honey, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, and sesame seeds (if using). This is going to be the marinade for the chicken.

2. Place the chicken thighs in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate the chicken in the refrigerator for at least 1 hour, or preferably overnight for best flavor.

3. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

4. Remove the chicken from the marinade, shaking off any excess. Place the chicken on the preheated grill and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C), and the chicken is cooked through.

5. While grilling, baste the chicken occasionally with the leftover marinade to keep it moist and flavorful.

6. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.

7. Serve the Korean grilled chicken with steamed rice or lettuce wraps, and enjoy!

Note: You can also garnish the chicken with chopped green onions and extra sesame seeds before serving, for added flavor and presentation.

Enjoy your homemade Korean grilled chicken recipe for 5 people!

29)Korean Sweet and Spicy Chicken

Here is a recipe for Korean Sweet and Spicy Chicken for 5 portions:

Ingredients:

- 2.5 pounds of chicken wings or drumettes

- 1/2 cup gochujang (Korean red pepper paste)

- 1/4 cup soy sauce

- 1/4 cup honey

- 2 tablespoons rice vinegar

- 2 tablespoons sesame oil

-- 4 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 tablespoon brown sugar

- 1 tablespoon cornstarch

- 1 tablespoon water

- 1 tablespoon vegetable oil

- 1 tablespoon toasted sesame seeds

- Optional: sliced green onions for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

2. In a large bowl, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar. Mix well to combine and dissolve the sugar.

3. Add the chicken wings or drumettes to the bowl and toss to coat them thoroughly with the sauce. Allow them to marinate for at least 30 minutes or overnight in the refrigerator for optimal flavor.

4. In a small bowl, mix the cornstarch and water until smooth to create a slurry. Set aside.

5. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, until they are browned and crispy on all sides.

6. Transfer the cooked chicken wings to the prepared baking sheet and place in the preheated oven. Bake for another 15-20 minutes, or until the chicken is cooked through and the skin is crispy.

7. While the chicken is baking, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, until the sauce thickens slightly.

8. Remove the chicken from the oven and brush the thickened sauce over the wings, or toss them in the sauce in a separate bowl if you prefer more coating. Sprinkle with toasted sesame seeds.

9. Serve the Korean Sweet and Spicy Chicken hot as an appetizer or main course. Garnish with sliced green onions if desired.

Enjoy your delicious Korean Sweet and Spicy Chicken!

30)Korean chimaek

Here is a recipe for Korean chimaek (chicken and beer) that serves 5 people:

Ingredients:

- 2 pounds of chicken wings- 1 cup of all-purpose flour

- 1 teaspoon of salt

- 1 teaspoon of black pepper

- 1 teaspoon of garlic powder

- Vegetable oil (for frying)

- 1/2 cup of Korean hot pepper paste- 1/4 cup of soy sauce

- 3 tablespoons of honey

- 2 tablespoons of rice wine vinegar

- 2 tablespoons of gochujang (Korean chili paste)

- 3 cloves of garlic, minced

- 1 tablespoon of sesame oil

- Sesame seeds (optional, for garnish)

- Green onions, chopped (optional, for garnish)

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, salt, black pepper, and garlic powder. Mix well.

2. Rinse the chicken wings and pat them dry with paper towels. Place the wings in the bowl with the flour mixture and toss until they are coated evenly.

3. In a large frying pan or deep fryer, heat vegetable oil to a temperature of 350°F. If using a frying pan, make sure to have enough oil to submerge the chicken wings.

4. Carefully add the chicken wings to the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Cook the wings for about 8-10 minutes or until they are golden brown and cooked through. Use a slotted spoon or tongs to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

5. In a separate mixing bowl, combine the Korean hot pepper paste, soy sauce, honey, rice wine vinegar, gochujang, minced garlic, and sesame oil. Whisk the sauce until it is well combined and smooth.

6. Once the chicken wings have cooled down slightly, transfer them to a large mixing bowl. Pour the sauce over the wings and toss until they are evenly coated.

7. Optional: Preheat your oven to 400°F. Transfer the sauced chicken wings to a baking sheet lined with parchment paper. Bake them for an additional 10-15 minutes to allow the sauce to caramelize and stick to the wings.

8. Serve the chimaek hot, garnished with sesame seeds and green onions if desired. Enjoy with a side of Korean pickled r****h and a cold beer!

Note: Adjust the amount of gochujang and honey in the sauce according to your preferred level of spiciness and sweetness.