SPICY KOREAN CHICKEN
Slightly spicy, slightly sweet Korean-style chicken thighs.
Provided by Mrs.Bryant
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g
LIZZIE'S CHICKEN CUTLETS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch.
- To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl.
- Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it's 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy!
LIZZIE'S CHICKEN AND DUMPLINGS
Provided by Trisha Yearwood
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
- Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
- For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
- When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.
KOREAN FRIED CHICKEN
Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins
Provided by Elena Silcock
Categories Buffet, Dinner
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
LIZZIE'S KOREAN CHICKEN
Categories Chicken
Number Of Ingredients 18
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.
More about "lizzies korean chicken recipes"
HOW TO MAKE THE PERFECT KOREAN FRIED CHICKEN – RECIPE
From theguardian.com
Author Felicity Cloake
THE BEST KOREAN CHICKEN RECIPES
From allrecipes.com
SPICY GOCHUJANG CHICKEN WINGS – LIZZIE'S RECIPES
From lizziesrecipes.wordpress.com
STICKY KOREAN CHICKEN - NATASHASKITCHEN.COM
From natashaskitchen.com
LIZZIE’S ROASTED CHICKEN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
KOREAN FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
DAKGANGJEONG (SWEET CRISPY KOREAN FRIED CHICKEN)
From koreanbapsang.com
4.4/5 (302)Servings 4Cuisine KoreanCategory Appetizer, Snack
KOREAN FRIED CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
4.9/5 (62)Uploaded Oct 22, 2021Category Appetizer, Dinner, Party FoodPublished Aug 27, 2020
6 STIR-FRY RECIPES TO HAVE IN YOUR BACK POCKET
From washingtonpost.com
LIZZIE LOVE'S KITCHEN
From lizzieloveskitchen.com
50+ BEST BONELESS CHICKEN THIGH RECIPES
From allrecipes.com
KOREAN STYLE CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
LIZZIE'S RECIPES – A COLLECTION OF EASY TO MAKE RECIPES…
From lizziesrecipes.wordpress.com
25 BEST EVER KOREAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WHITE LIMOZEEN'S CHICKEN LIVER PIE RECIPE - SOUTHERN LIVING
From southernliving.com
LIZZIES KOREAN CHICKEN FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
- SIMPLE AND TASTY RECIPES FOR ALL OCCASIONS
From lizzielikes.com
KOREAN SWEET & SPICY CHICKEN RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
QUICK CHICKEN, LEEK AND CHORIZO PIE RECIPE BY RUKMINI IYER
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love