Lizzies Korean Chicken Recipes

LIZZIE'S ROASTED CHICKEN

Steps:

• A day before cooking, rinse the chicken inside and out under cold water and pat dry
• Salt it liberally, cover and refrigerate
• Remove the chicken from the refrigerator an hour before cooking it
• Preheat oven to 425°F
• Lift the skin off each chicken breast and wedge 3 lemon slices and a bay leaf between the skin and each breast
• Put the onion, garlic, thyme and remaining lemon in the cavity of the chicken
• Rub the entire chicken liberally with the olive oil
• Put the chicken in an ovenproof sauté pan or in a roasting pan breast side up, slide it into the oven and roast it until the thigh reaches 160°F or until the cavity juices run clear, about 1 hour
• Remove from the oven and let rest for 10-20 minutes
• For the Salsa Verde, combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeño and shallots in a bowl, and stir to combine
• Add salt and pepper to taste
• Cut the chicken into 8 pieces and serve with the salsa verde

SPICY KOREAN CHICKEN RECIPE BY TASTY

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!

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE

Steps:

• Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
• Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
• Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
• Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
• Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
• Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

KOREAN FRIED CHICKEN

Steps:

• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
• Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

KOREAN GRILLED CHICKEN

Steps:

• Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
• Light a grill, making sure to include a zone of indirect heat.
• Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

KOREAN BBQ CHICKEN

Steps:

• Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.
• Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.
• Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).
• Add the sauce to the skillet. Stir to coat the chicken. Cook for 3 minutes.
• Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.
• Serve over rice with a sprinkle of sesame seeds and sliced scallions!

SPICY KOREAN CHICKEN RECIPE

Steps:

• Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.
• Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.
• Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the chicken on a skillet or pan, or bake in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.

LIZZIE'S KOREAN CHICKEN

Steps:

• For the chicken: Cut the chicken into one-inch pieces (I used kitchen shears for this). Whisk all the marinade ingredients together in a bowl and pour over the chicken, tossing to make sure that all chicken makes contact with the marinade. Let it sit for about 30-40 minutes at room temperature. Remove chicken from the marinade using a slotted spoon (a lot of the marinade will cling to the chicken, and that is fine) and cook the chicken in a lightly-oiled pan. I found that starting it over high heat until the exterior was well-browned and then reducing the heat to low/medium produced the best results - it allowed for nice searing initially, and the low heat carmelizes the sugar in the marinade. Rinse off the lettuce leaves and heap them on a platter. Let everyone serve themselves with lettuce and chicken, tearing off pieces of lettuce and wrapping the chicken in it. Serve with spicy vinegar dipping sauce. For the sauce: Stir it all together. Make sure the sugar is mostly dissolved. That's it.