Korean Chicken Teriyaki

Name: Korean Chicken Teriyaki
Yield: 3 servings
Cuisine: American
Ingredients: 1 Chicken thigh meat; 1 to 2 teaspoons Gochujang; 1 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Mirin; 2 tsp Sugar; 1 clove Grated garlic; 1 tsp Sesame oil

cookpad.japan @cookpad_jp

I just love yangnyeom chicken, Korean fried chicken that has a sweet-salty flavor. But since they are deep fried and then coated with sauce, the calories add up. So I omitted the deep frying, adjusting my usual teriyaki chicken recipe, and made my own version of yangnyeom chicken!

In Step 3, I use a non-stick frying pan so I don't add any oil to it. If the heat is too high the sauce will burn, so be careful. (If you don't have a non-stick frying pan, add a little sesame oil to the pan!) Recipe by Hanacchitomocchi

cookpad.japan @cookpad_jp

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Ingredients

3 servings

1Chicken thigh meat
Sauce
1to 2 teaspoons Gochujang
1 tbspSoy sauce
1 tbspSake
1 tbspMirin
2 tspSugar
1 cloveGrated garlic
1 tspSesame oil

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Steps

1

If you have enough time or if you want to cut down on the calories, cut off the white fat in between the chicken skin and meat with kitchen scissors.
2

Combine the sauce ingredients in a shallow tray or bowl. Cut the chicken into bite-sized pieces and add it to the sauce. Leave to marinate for 15 minutes to half a day, turning it over occasionally.
3

Take the chicken out and put the pieces in a non-stick frying pan with the skin sides down. Pan fry over medium heat until browned.
4

Turn the chicken pieces over and brown on both sides. Wipe out any burned bits or excess fat in the frying pan with paper towels.
5

Turn the heat down to low, cover the pan with a lid and steam-fry for about 3 minutes.
6

Wipe off the frying pan again, turn the heat up to medium and add the sauce left in the tray or bowl. Coat the chicken with the sauce to finish.