Delicate chicken meat is involved in the preparation of a huge number of tasty and juicy dishes. It can be cooked, baked in the oven, cooked in a slow cooker, roasted in a frying pan. The chicken can also be used to make salads, souffles and many other interesting culinary ideas.
Each housewife has her own secrets that allow her to cook a chicken with a new taste each time. And for those who are in search of something new, we suggest to pay attention to such a dish as Korean chicken. What is the peculiarity of this creation? The secret is that chicken meat is deep-fried and then mixed in the sauce. Moreover, the sauce can be sweet and sour, spicy, not sharp, in general, the taste of the hostess.
Korean chicken - food preparation
To cook chicken in Korean will not take too much time. To begin with, it is necessary to prepare vegetable oil, which in this case will be needed sufficiently, when frying, the oil should completely cover all the meat. You will also need two groups of ingredients, some of which will be used for meat dressing, and the second will be used to prepare the sauce. Korean-style chicken is served with almost any side dish, including pasta, potatoes, and rice. Let's get started
Korean chicken recipes
Recipe 1: Korean chicken in a non-spicy sauce
This dish can be a great addition to a festive family dinner. Its rich taste, and the aroma in general drives you crazy, will allow you to spend the evening pleasantly and satisfyingly in a circle of loved ones.
Required ingredients for meat:
• chicken - 1 - 1.5 kg;
• wine - 3 tbsp .;
• ground pepper;
• vegetable oil;
• grated ginger;
• corn flour - 1 tbsp .;
• salt.
Ingredients for sauce:
• soy sauce - 5 tbsp. L .;
• sugar - 5 tbsp;
• small onion;
• corn flour - 1 tbsp. L .;
• water - 50 ml;
• garlic - 3 tooth.
Preparation:
If you chose a whole carcass, then it should be divided into portioned pieces. We wash the meat thoroughly and in a deep bowl fill it with wine, salt, ginger and pepper. Leave it all for 30 minutes, let the meat absorb the components.
For the sauce, you should mix the listed ingredients in a saucepan, put it all on low heat and simmer for about 25 minutes. We don’t close the pot lid. Next, remove the sauce from the heat and filter. The meat was marinated. In a deep frying pan, heat the vegetable oil, it should completely cover the pieces of chicken. Before roasting the meat should be mixed with flour, it should cover the surface of the chicken. It remains to fry the chicken in oil, no more than 15 minutes. Put the meat on a towel, which will remove excess fat.
Stir-fried meat in a sauce and serve on the table, until all the family members gobble up the tasty and juicy meat.
Recipe 2: Korean chicken (sweet wings)
For lovers of wings with a golden crust, we devote an original recipe for chicken meat in ginger sauce. The sauce is sweet, fragrant. If you like to eat in front of the TV, then this dish is for you.
Ingredients Required:
• wings - 1 kg;
• flour - 4 tbsp. L .;
• ground pepper;
• starch - 4 tbsp. L .;
• salt.
Ingredients for ginger sauce:
• water - 100 ml;
• sugar - 1/2 tbsp .;
• soy sauce - 4 tbsp.
• sesame seeds - 2 tablespoons l .;
• vinegar - 2 tbsp. L .;
• honey - 3 tbsp .;
• ginger - 150 g.
Preparation:
The number of wings depends on the number of people for whom this culinary dish is prepared. The wings should be divided into two parts and well rolled in flour with pepper, salt and starch.
In a deep frying pan, add a sufficiently large amount of vegetable oil, heat and place flour meat pieces.
Meat is fried for about 15 minutes. Then take out the wings on paper towels that absorb excess fat.
Getting down to the sauce. To do this, cut fresh ginger into plates, add to the pan, where the other listed components go. Sesame seeds do not touch yet. Boil the sauce is up until the mass does not acquire a thick texture and darkens a little.
Mix the sauce with the wings, note that the meat should be hot. From above we will decorate a dish with sesame.
Recipe 3: Korean chicken (breast)
If you correctly arrange this dish with herbs and greens. You can safely include it in the menu of a solid restaurant. A tasty and healthy product, like chicken fillet, allows you to experience a lot of gastronomic impressions.
Ingredients Required:
• soy sauce - 4 tbsp.
• sugar - 3 tbsp .;
• garlic - 3 tooth .;
• red pepper - pinch;
• salt;
• onions - 1 pc .; • Breast - 500 g;
• green onions - 1 bunch;
• sesame oil - 2 tbsp.
Preparation:
Chicken breast for aesthetics is better to cut the plates. To do this, take another lightly frozen meat and cut into thin slices. Onion is cut into half rings. Garlic is chopped finely-finely. In a deep bowl, thoroughly mix all the ingredients, add here the listed spices, oil. Components for 1 hour are sent to the oven. During this time, the marinade will have time to form, which is better to drain before frying. Start frying. Please note - to fry the breast in Korean should be a la carte, that is, not all at once, but in several parts.
This original dish is best served with vegetables.
Recipe 4: Korean chicken (stomachs)
Not only chicken meat is worthy of the honor of cooking in such an interesting way as Korean chicken, but also chicken liver and stomachs. This recipe is useful to those who come home and found only their stomachs, but I still want to please the family with a tasty dinner.
Ingredients Required:
• stomachs - 500 g;
• cilantro - a small bundle;
• chicken broth - 1/2 tbsp .;
• vegetable oil - 4 tbsp. L .;
• onions - 2 pcs .;
• Red pepper;
• garlic - 5 tooth.
Preparation:
Chicken stomachs incised, thoroughly washed. We put them to boil in salted water. Chopped onion fried in vegetable oil. Then here in the pan send boiled chicken stomachs and broth. Cover tightly and simmer for 15 minutes. Separately mix soy sauce, pepper, chopped garlic and chopped cilantro. Add the dish and keep on fire for another 2 - 3 minutes.
Fast and unspeakably tasty. Serve the stomachs with rice noodles.
Korean chicken - secrets and useful tips from the best chefs
As you can see, cooking chicken in Korean is easy. Diversify your diet with interesting culinary masterpieces.
