Korean Pan Grilled Chicken Recipes

KOREAN GRILLED CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
• In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
• Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

GOCHUJANG CHICKEN RECIPE

Steps:

• Prepare the chicken according to your grill type and your preference. (For me, as I'm intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
• Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
• Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
• Serve. (Refer to my serving suggestions in the main post!)

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.

3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION

Steps:

• Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
• Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
• Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.

PAN GRILLED CHICKEN

Steps:

• Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
• Spread the chicken slices in a dish and pour this marinade over it.
• Keep for an hour atleast.
• When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
• Cook till lightly browned on both sides.
• Remove to a warm serving dish.
• Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
• Pour over the chicken pcs.
• and serve hot.

KOREAN PAN GRILLED CHICKEN

Steps:

• Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
• Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
• Use a meat pounder to flatten the slices a little more.
• Put in a flat layer on the bottom of a shallow bowl.
• Cover the pieces with some of the sauce.
• Do all the chicken pieces in this way and set aside for at least an hour.
• When ready to eat heat oil in a wide non-stick frying pan over a high heat.
• When the oil is hot put in the chicken in a single layer, laying them out flat.
• Reserve the marinade.
• Cook for about a minute on each side until lightly browned.
• Remove and keep warm.
• Put the mushrooms and chillies into the frying pan and pour over the marinade.
• Stir and cook for one minute.
• Pour over the chicken and serve immediately with rice or noodles.