THE ULTIMATE KOREAN CHICKEN FEAST

THE ULTIMATE KOREAN CHICKEN FEAST (PART -04)

31)Korean chicken Fried Rice

Here is a recipe for Korean Chicken Fried Rice that serves 5 people:

Ingredients:

- 4 cups cooked white rice

- 1 pound boneless, skinless chicken breast, cut into small chunks

- 1 medium carrot, diced

- 1 medium onion, diced

- 1 cup frozen peas

- 3 cloves garlic, minced

- 2 tablespoons vegetable oil- 3 tablespoons soy sauce

- 1 tablespoon oyster sauce

- 1 tablespoon sesame oil

- 1 tablespoon gochujang (Korean chili paste)

- 3 green onions, chopped

- Salt and pepper to taste

Instructions:

1. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until it is cooked through and slightly browned. Remove the chicken from the pan and set aside.

2. In the same pan, add the diced carrots and onion. Cook for about 5 minutes until they are softened.

3. Add the minced garlic and cook for an additional minute.

4. Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until they are cooked through.

5. Add the cooked rice to the pan and mix it with the vegetables and eggs.

6. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and gochujang. Pour this sauce mixture over the rice and mix well, coating the rice evenly.

7. Add the frozen peas and cooked chicken to the pan. Stir-fry everything together for about 3-4 minutes until everything is heated through.

8. Taste and adjust the seasoning with salt and pepper as needed.

9. Remove the pan from heat and garnish with chopped green onions.

10. Serve hot and enjoy!

Note: You can also add other vegetables like bell peppers or mushrooms if you prefer. Additionally, you can adjust the amount of gochujang based on your preference for spiciness.

32) Honey soy garlic korean fried chicken

Ingredients:

- 5 chicken drumsticks

- 1 cup all-purpose flour

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1 teaspoon garlic powder

- 1 teaspoon paprika

- Vegetable oil for frying

For the sauce:

- 1/4 cup soy sauce

- 1/4 cup honey

- 2 tablespoons brown sugar

-- 2 tablespoons rice vinegar

- 4 cloves garlic, minced

- 1 tablespoon grated ginger

- 1 tablespoon sesame oil

- 1 tablespoon cornstarch

- 1/4 cup water

- Sesame seeds for garnish

Instructions:

1. In a large bowl, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well.

2. Rinse the chicken drumsticks and pat them dry with paper towels.

3. Dip each drumstick into the flour mixture, making sure it is well coated. Shake off any excess flour.

4. Heat oil in a deep fryer or a large pot to 350°F (175°C).

5. Carefully place the coated drumsticks into the hot oil and fry for about 12-15 minutes, or until they are golden brown and cooked through. Turn them occasionally to ensure even cooking.

6. While the chicken is frying, prepare the sauce. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Cook over medium heat until the sugar has dissolved and the mixture starts to thicken slightly.

7. In a small bowl, whisk together cornstarch and water to make a slurry. Add the slurry to the saucepan and continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.

8. Remove the fried chicken drumsticks from the oil and drain them on a paper towel-lined plate.

9. In a large bowl, toss the fried chicken drumsticks with the prepared sauce until they are well coated.

10. Transfer the glazed chicken to a serving dish and garnish with sesame seeds.

11. Serve the Honey Soy Garlic Korean Fried Chicken hot and enjoy!

Note: You can adjust the amount of honey and soy sauce in the sauce according to your taste preference.

33)Spicy korean chicken drumsticks

Ingredients:

- 10 chicken drumsticks

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

- 1 cup soy sauce

- 1/4 cup brown sugar

- 2 tablespoons sesame oil

- 4 cloves garlic, minced

- 1 tablespoon grated ginger

- 2 tablespoons rice vinegar

- 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large mixing bowl, combine the gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and sesame seeds. Mix well to make a marinade.

2. Place the chicken drumsticks in a ziplock bag or a large container and pour the marinade over them. Make sure each drumstick is coated in the marinade. Seal the bag or cover the container and let it marinate in the refrigerator for at least 2 hours, but overnight is best.

3. Preheat your grill or oven to 400°F (200°C).

4. If using a grill, lightly grease the grates to prevent sticking. If using an oven, line a baking sheet with aluminum foil and place a baking rack on top.

5. Remove the drumsticks from the marinade, letting any excess drip off. Reserve the marinade for basting.

6. Grill the drumsticks for about 25-30 minutes, turning them every 5-7 minutes for even cooking. If using an oven, place the drumsticks on the prepared rack and bake for 35-40 minutes, flipping them halfway through.

7. While cooking, baste the drumsticks with the reserved marinade every time you flip them.

8. Once the drumsticks are cooked through and reach an internal temperature of 165°F (74°C), remove them from the heat source.

9. Let the drumsticks rest for a few minutes before serving. Garnish with sesame seeds and sliced green onions if desired.

10. Serve the spicy Korean chicken drumsticks with steamed rice and your favorite side dishes like kimchi or pickled vegetables.

Enjoy your delicious and spicy Korean chicken drumsticks!

34)Korean chicken japchae

Here is a recipe for Korean chicken japchae to serve 5 people:

Ingredients:

- 2 boneless, skinless chicken breasts

-- 200g sweet potato noodles (dangmyeon)

- 1 medium carrot

- 1 medium onion

- 1 bell pepper (any color)

- 4-5 shiitake mushrooms

- 2 cloves of garlic

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 1 tablespoon sugar

- 1 tablespoon vegetable oil

- Salt and pepper to taste

- Sesame seeds for garnish

- Green onions for garnish

Instructions:

1. Prepare the chicken: Cut the chicken breasts into thin strips. In a bowl, marinate the chicken with 1 tablespoon soy sauce, 1 teaspoon sugar, and a pinch of salt and pepper. Set aside for 15 minutes.

2. Cook the noodles: Bring a large pot of water to a boil. Add the sweet potato noodles and cook according to the package instructions until soft and translucent. Drain and rinse with cold water to stop the cooking process. Set aside.

3. Prepare the vegetables: Julienne the carrot, onion, bell pepper, and shiitake mushrooms. Mince the garlic cloves.

4. Cook the chicken: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned. Remove the chicken from the pan and set aside.

5. Stir-fry the vegetables: In the same pan, add a bit more oil if necessary. Add the garlic and stir-fry for a minute until fragrant. Then, add the onion, carrot, bell pepper, and shiitake mushrooms. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

6. Add the noodles: Add the cooked sweet potato noodles to the pan with the vegetables. Mix well to combine.

7. Season the dish: In a small bowl, mix together 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon sugar. Pour the sauce over the noodles and vegetables. Stir-fry for another 2-3 minutes until everything is well coated and heated through.

8. Garnish and serve: Sprinkle the dish with sesame seeds and chopped green onions. Serve hot as a main dish or as a side dish alongside other Korean dishes.

Enjoy your homemade Korean chicken japchae with your family or friends!

35)Korean chicken and potato stew

Here is a recipe for Korean Chicken Potato Stew that serves 5 portions:

Ingredients:

- 1 whole chicken, cut into small pieces

-- 3 large potatoes, peeled and cut into chunks

- 1 onion, thinly sliced

- 4 cloves of garlic, minced

- 2 tablespoons vegetable oil

- 1 tablespoon gochujang (Korean hot pepper paste- 1 tablespoon gochugaru (Korean chili flakes)

- 2 tablespoons soy sauce

- 2 tablespoons honey or sugar

- 1 tablespoon sesame oil

- 4 cups chicken broth

- 2 green onions, thinly sliced

- Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.

2. In the same pot, add the sliced onions and minced garlic. Cook until the onions are softened and translucent.

3. Return the chicken to the pot and add the potatoes, gochujang, gochugaru, soy sauce, honey (or sugar), sesame oil, and chicken broth. Stir well to combine.

4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.

5. Season with salt and pepper to taste. If you want the stew to be spicier, you can add more gochujang or gochugaru.

6. Just before serving, garnish with sliced green onions.

7. Serve the Korean Chicken Potato Stew hot with steamed rice or noodles.

Enjoy your homemade Korean Chicken Potato Stew!

36)Korean fried chicken salad

Here is a recipe for Korean fried chicken salad that serves 5 people:

Ingredients:

- 2 large boneless, skinless chicken breasts

- 1 cup all-purpose flour

- 1 cup cornstarch

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1- 1 teaspoon paprika

- Vegetable oil for frying

- 5 cups mixed salad greens

- 1/2 cup shredded carrots

- 1/2 cup thinly sliced cucumber

- 1/4 cup sliced green onions

- 1/4 cup chopped cilantro

- Sesame seeds for garnish

For the Sauce:

- 1/4 cup gochujang (Korean chili paste)

- 2 tablespoons honey

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon sesame oil

- 1 tablespoon minced garlic

- 1 tablespoon grated ginger

- 1 tablespoon water

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.

3. Slice each chicken breast into long strips or bite-sized pieces.

4. Dip the chicken pieces into the flour mixture, coating them thoroughly. Shake off any excess.

5. Heat vegetable oil in a deep pan or pot over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes. Transfer the cooked chicken to a paper towel-lined plate to remove excess oil.

6. Place the fried chicken on a baking sheet and bake for 10-12 minutes to ensure it stays crispy.

7. In the meantime, prepare the sauce by mixing the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a bowl. Stir until well combined.

8. Once the chicken is done baking, remove it from the oven and toss it with the sauce in a separate bowl until evenly coated.

9. In a large salad bowl, combine the mixed salad greens, shredded carrots, sliced cucumber, green onions, and chopped cilantro.

10. Transfer the coated chicken onto the salad and gently toss to combine.

11. Garnish the salad with sesame seeds.

12. Serve the Korean fried chicken salad immediately and enjoy!

Note: Feel free to adjust the spice level of the sauce by adding more or less gochujang according to your preference. You can also customize the salad by adding other vegetables or toppings of your choice.

37)Korean gochujang honey chicken thighs

Here is a recipe to make Korean gochujang honey chicken thighs for 5 portions:

Ingredients:

- 10 bone-in, skin-on chickenthighs

- 1/4 cup gochujang paste

- 2 tablespoons honey

- 2 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 2 cloves garlic, minced

- 1 tablespoon sesame oil- 1 teaspoon grated ginger

- 1/2 teaspoon black pepper

- 1 tablespoon vegetable oil

- Sesame seeds, for garnish

- Sliced green onions, for garnish

Instructions:

1. In a mixing bowl, combine gochujang paste, honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Stir well to combine and set aside.

2. Rinse the chicken thighs and pat them dry with paper towels. Place them in a large ziplock bag or a shallow dish.

3. Pour half of the gochujang mixture over the chicken thighs and toss them well to coat. Reserve the remaining sauce for later.

4. Marinate the chicken thighs in the refrigerator for at least 30 minutes, or overnight for enhanced flavor.

5. Preheat your oven to 400°F (200°C).

6. Heat a large oven-safe skillet over medium-high heat and add the vegetable oil. Once hot, add the marinated chicken thighs, skin-side down, and sear them for about 5 minutes until the skin is browned and crispy.

7. Carefully flip the chicken thighs and brush them with the reserved gochujang sauce.

8. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken thighs are fully cooked with an internal temperature of 165°F (74°C).

9. Remove the skillet from the oven and let the chicken thighs rest for a few minutes.

10. Transfer the chicken thighs to a serving platter and garnish with sesame seeds and sliced green onions.

11. Serve hot with steamed rice or your choice of side dishes.

Enjoy your delicious Korean gochujang honey chicken thighs!

38)Korean baked chicken wings

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

- 2.5 pounds of chicken wings

-- 1/2 cup soy sauce

- 1/4 cup honey

- 2 tablespoons gochujang (Korean chili paste)

- 2 tablespoons minced garlic

- 2 tablespoons rice vinegar

- 1 tablespoon sesame oil

- 1 tablespoon sesame seeds (optional)

- Scallions, chopped (optional)

Here's a step-by-step guide to making Korean baked chicken wings for 5 people:

1. Preheat the oven to 425°F (220°C).

2. In a bowl, combine soy sauce, honey, gochujang, minced garlic, rice vinegar, and sesame oil. Mix well until the sauce is smooth and well combined.

3. Place the chicken wings in a large Ziploc bag or a bowl. Pour the marinade over the wings, ensuring they are well coated. Let the wings marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

4. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken wings on the baking sheet in a single layer.

5. Bake the wings for 30-35 minutes, or until they are golden brown and crispy. Turn the wings halfway through cooking to ensure even browning.

6. While the wings are baking, you can prepare the optional garnishes. Toast sesame seeds in a dry pan over medium heat until lightly golden. Chop scallions into thin slices.

7. Once the wings are done, remove them from the oven and let them cool for a few minutes. You can sprinkle sesame seeds and chopped scallions on top for added flavor and presentation.

8. Serve the Korean baked chicken wings hot as an appetizer or main course. They pair well with steamed rice, kimchi, or pickled vegetables.

Enjoy your delicious homemade Korean baked chicken wings!

39 ) Korean grilled chicken skewers

Ingredients:

- 1.5 lbs boneless, skinless chicken breasts

- 3 tablespoons soy sauce

- 2 tablespoons brown sugar

- 2 tablespoons sesame oil

- 2 tablespoons gochujang (Korean chili paste)

- 2 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 tablespoon rice vinegar

- 1 tablespoon sesame seeds

Directions:

1. Cut the chicken breasts into thin, bite-sized pieces. Thread the chicken pieces onto skewers, about 4-5 pieces per skewer. Soak the skewers in water for about 15 minutes.

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

3. Place the chicken skewers in a shallow dish and pour the marinade over the chicken, making sure to coat all sides. Cover the dish and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

4. Preheat the grill to medium-high heat. Remove the chicken skewers from the marinade, and reserve the remaining marinade for basting.

5. Place the chicken skewers on the hot grill and cook for about 4-5 minutes per side, or until the chicken is cooked through and slightly charred. While grilling, occasionally brush the skewers with the reserved marinade for extra flavor.

6. Once cooked, remove the skewers from the grill and sprinkle with sesame seeds. Serve the Korean grilled chicken skewers hot with a side of steamed rice and your favorite dipping sauce.

Enjoy your delicious Korean grilled chicken skewers with your family and friends!

40) Korean braised chicken drumsticks

Here is a recipe for Korean braised chicken drumsticks for 5 people:

Ingredients:

- 10 chicken drumsticks

- 1 tablespoon vegetable oil

- 1 onion, sliced

- 3 cloves garlic, minced

- 1 teaspoon grated ginger

- 1/2 cup soy sauce

- 1/4 cup honey

- 2 tablespoons brown sugar

-- 2 tablespoons rice wine (mirin or dry sherry will work)

- 1 tablespoon sesame oil

- 1 cup water

- 2 green onions, sliced (for garnish)

- 1 tablespoon toasted sesame seeds (for garnish)

Instructions:

1. In a large skillet or pot, heat the vegetable oil over medium-high heat. Add the chicken drumsticks and brown them on all sides. Remove the drumsticks from the pot and set aside.

2. In the same pot, add the sliced onion, minced garlic, and grated ginger. Saute until the onion is translucent and fragrant.

3. In a small bowl, whisk together the soy sauce, honey, brown sugar, rice wine, sesame oil, and water. Pour the mixture into the pot with the onions.

4. Add the chicken drumsticks back into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the drumsticks are coated in the sauce.

5. Once the chicken is done, remove the drumsticks from the pot and set them aside.

6. Increase the heat to medium-high and simmer the sauce until it thickens slightly.

7. Return the chicken drumsticks to the pot and coat them with the thickened sauce.

8. Transfer the braised chicken drumsticks to a serving platter and garnish with sliced green onions and toasted sesame seeds.

9. Serve hot with steamed rice and enjoy!

Note: Feel free to adjust the amount of honey and brown sugar according to your desired level of sweetness. You can also add vegetables like carrots or potatoes to the pot for added flavor and texture.