Korean Chicken Teriyaki Yangnyom Tak Recipes

Steps:

• Cut the chicken thighs in to bite size pieces, set aside.
• About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
• Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
• Marinate meat for at least 1 hour.
• Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
• Serve with steamed rice.
• Enjoy.

Steps:

• For the rotisserie chicken: Combine salt, rotisserie chicken seasoning and gochugaru in a bowl. Sprinkle all over the chickens, then refrigerate for 24 hours.
• Preheat oven to 520 degrees F.
• Roast chickens for 2 hours. Let cool for 1 hour.
• For the fry batter: Meanwhile, whisk together the cornstarch, flour, baking powder, garlic powder, pepper, salt and 2 1/2 cups water in a bowl until smooth. Cover and refrigerate for 30 minutes.
• Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter.
• Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes.
• Preheat a pan or wok with 24 ounces Yangnyeom Sauce until sauce is heated, then gently toss the chicken in the wok until all pieces are covered with sauce. Serve immediately.
• Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chile flakes, gochugaru, granulated garlic and minced garlic in a large bowl.

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.

Steps:

• Marinade:.
• Slice the chicken into 2 inch slices.
• Place chicken in a stand up mixer bowl.
• Add the water, soy sauce, wine, garlic powder, baking soda, pepper and oil.
• With the dough attachment, mix on low for about 30 minutes.
• Place the chicken in the fridge to marinade over night.
• Brown Sauce:.
• In a saucepan, mix together chicken stock, teriyaki sauce, soy sauce, garlic, ginger, brown sugar, cornstarch.
• Cook sauce over high heat while constantly stirring.
• The sauce should thicken slightly only - when a spoon placed in the sauce, it coats the back of the spoon.
• Strain out the garlic and ginger.
• Cooking the Chicken:.
• With a skillet on medium - high heat add 2 tablespoons of oil.
• Once the oil is hot, add the chicken in one even layer, do not move the chicken around.
• Cook for 3-4 minutes, then take a large spatula and flip the chicken and cook for another 3-4 minutes.
• Add half of the sauce to chicken and mix well.
• Serve hot with side of your choice (we like white rice) and the remaining sauce.