Chicken with seasonings in Korean (Talk muchim) with video

Reviews (4)

19

Prepared by: Dashuta

10/22/2013 Cooking time: 50 min

This is a very interesting recipe for traditional Korean cuisine, easy to prepare and with a minimum number of ingredients. The chicken turns out very tender, juicy, incredibly tasty and beautiful.

Description of preparation:

For me, this classic Korean chicken recipe became a real discovery this year, since until that time I had not even suspected about this option for preparing it.
And although all the necessary products are, in principle, quite ordinary, using them together in one dish can be quite strange for our person. That’s what I thought at first, but I still decided to try it and prepared this overseas dish for dinner. I’ll tell you honestly, I didn’t expect such a result - the chicken turns out so tender and at the same time with a rather unusual taste and just melts in your mouth. And sugar mixed with soy sauce gives the chicken a very interesting color and flavor. In general, the dish may, of course, seem too sweet to some for meat, but it is undoubtedly worth trying, and it is also very easy to make. And if you have all the necessary ingredients, then get down to business, and my Korean chicken recipe with photos will help you in preparation. Purpose: For lunch / For dinner / Holiday lunch Main ingredient: Poultry / Chicken Dish: Hot dishes Geography of cuisine: Korean

Cooking according to the recipe:

1. Mix chicken with 2 tsp. salt and 0.5 tsp. black pepper. In a bowl, mix 0.5 tbsp. cornstarch with 1/4 tsp. baking powder. Dredge chicken in cornstarch mixture, shaking excess back into bowl. Transfer to a wire rack set on a baking sheet and let sit, uncovered, to set the first layer, 30 minutes.
2. Meanwhile, in a small saucepan over medium heat, heat 2 tbsp. l. vegetable oil. Add the garlic and ginger and cook, stirring, until the garlic softens but is not browned, about 2 minutes. Add soy sauce, brown sugar, honey, rice vinegar, sriracha and sesame oil; bring to a boil and simmer until sauce thickens slightly, 6 to 8 minutes. Set the sauce aside.
3. Fill a large cauldron or other thick-bottomed pan 5-7 cm with vegetable oil. Heat over medium heat until deep-fry thermometer reads 175°C. In a medium bowl, combine flour with remaining 1/3 cup. corn starch, 1/4 tsp. baking powder and 2 pinches of salt. Add vodka and 1/3 tbsp. cold water and knead a liquid, homogeneous batter (about the consistency of low-fat cream). If necessary, add more water, 1 tbsp. l. at a time to dilute the batter.
4. One at a time, dip about half the chicken pieces into the batter, letting the excess drip back into the bowl. Then, using tongs, lower the chicken halfway into the hot oil and hold for 1-2 seconds before releasing completely (this will prevent the chicken from sticking to the bottom of the pan). If the pieces stick together, carefully separate them with tongs. The oil temperature will drop; adjust heat to maintain oil temperature between 150°C and 160°C.
5. Cook the chicken until the skin is crisp but not dark, about 6 minutes. Transfer to a wire rack set on a baking sheet to drain excess fat. The chicken will not be fully cooked at this stage. Reheat the oil to 350°F before frying the next batch of chicken.
6. Fry the chicken a second time. Increase the oil temperature to 190°C. Working in two batches, fry chicken again until crust is browned and very crispy, 4 to 6 minutes for wings and 6 to 8 minutes for drumsticks. Adjust heat as needed to maintain oil temperature at 175°C. Transfer cooked pieces to a clean wire rack set on a baking sheet; brush all pieces with sauce. Sprinkle with sesame seeds.

Categories:

recipe / Deep frying / Snacks / Beer snacks / Meat snacks / Asian cuisine / Korean cuisine

How to cook “Korean Chicken”

You can use any part of the chicken to prepare this dish. I had drumsticks, so I rinsed them under water and laid them out to dry for a bit. Then he heated vegetable oil in a frying pan and put in the chicken. It needs to be fried quite a bit on each side.

Then add a small amount of water to the pan, cover the pan with a lid and simmer the chicken over low heat for 10-15 minutes.

After 15 minutes, open the lid and pour a tablespoon of sugar onto each piece of chicken. Cover again and simmer for 10 minutes. During this time, the sugar should caramelize.

Now pour soy sauce into the frying pan and cook the chicken under a closed lid for another 5-7 minutes, turning occasionally.

This is the beauty we get in the end. Enjoy your meal!

Recipe ingredients:

• 1.3 kg. chicken drumsticks or cut wings (cut off ends)
• 0.5 tbsp. + 1/3 tbsp. corn starch
• 0.5 tsp. baking powder
• 2 tbsp. l. vegetable oil
• 4 cloves garlic, minced
• 2 tsp. grated peeled ginger root
• 1/4 tbsp. lightly salted soy sauce
• 1/4 tbsp. brown sugar
• 2 tbsp. l. honey
• 2 tsp. rice vinegar
• 1 tsp. sriracha sauce
• 1 tsp. dark sesame oil
• 1/3 tbsp. flour
• 1/3 tbsp. vodka
• Toasted sesame seeds, for topping

Korean chicken and carrot salad - classic recipe

Collect this delicious layered salad in a large transparent salad bowl, then it will look impressive and appetizing on the holiday table.

You will need:
200 g of Korean carrots, 1 boiled chicken breast, 4 boiled eggs, 200 g of hard cheese, 1 clove of garlic, mayonnaise.
Preparation:

Mix mayonnaise with chopped garlic, brush each layer of salad with the resulting sauce. Place half a finely chopped chicken breast on the bottom of the salad bowl, then half a Korean carrot and grated cheese, then a layer of chopped proteins. Repeat the layers in the order indicated, sprinkle grated yolks on top.

Salad with Korean carrots, chicken and rice

This salad can even be served as an independent dish for dinner.

You will need:
0.5 kg of chicken fillet, 4 hard-boiled eggs, 150 g of boiled rice, 2 boiled quail eggs, 170 g of Korean carrots, 120 g of mozzarella cheese, sea salt, parsley and mayonnaise.
Preparation:

Bake or cook the meat with spices until tender, cool and cut into thin strips. Lay out the salad in layers, spreading it with mayonnaise. The order is as follows: chicken fillet, Korean carrots cut into small segments, rice, grated cheese and chicken whites. Sprinkle the top and sides of the salad with yolks grated on the finest grater, garnish with herbs and slices of quail eggs.

Caesar salad with chicken and more: 8 classic recipes

The Importance of Key Ingredients

You can make your own adjustments, but fried chicken cannot be called kanpongi if the soy sauce is replaced with something else (mustard sauce, tomato sauce, etc.). Soy sauce is a pan-Asian culinary tradition. It is a product of the fermentation of soybeans, which occurs as a result of the activity of the mold fungi Aspergillus. Fermentation is carried out by aging raw materials in a salty environment. The fermentation period varies from a month to three years. In addition to the fact that the sauce is rich in vitamins and minerals, it contains glutamic acid, a natural flavor enhancer known since ancient times.

It is on its basis that monosodium glutamate, so familiar to modern consumers, is produced. Glutamic acid enhances the taste sensations of both spices and the product itself, and additionally has the property of flavor dispersion. When the taste of one component of a dish is offset by another. By the way, back in 1908 in Japan, monosodium glutamate was considered one of the basic tastes called umami.

The sauce began its journey in the world of Asian cooking in China in the 8th century BC. It became widespread in Europe during the colonial period, and later in the 19th century. Interestingly, it was in the middle of the 19th century that a recipe for supposedly ideal soy sauce arose, which involved completely boiling soybeans with the addition of a similar amount of barley and wheat and keeping the mixture under pressure for about 3 months. In Korea, soy sauce is called Choson Gangjang, a by-product of doenjang (spicy pressed soybean paste).

It is important to emphasize something here. A few culinary orthodox kanpongs prefer to cook with Chosun kanjang, believing that this is the “most correct” Korean fried chicken. However, since the beginning of the 21st century in Korea, Choson has been replaced by a much cheaper Japanese soy sauce - Waekanjang, as this product is called here. Wekanjang contains less soybean, which is replaced by wheat. Sometimes alcohol is added to add subtlety of aroma.

And it is with Japanese sauce that this dish is prepared in most catering outlets, even in Korea. In 2001, Joseon had a share of no more than one and a half percent in the South Korean soy sauce market. However, over the past few years its popularity has begun to increase again (in the wake of passion for national traditions).

It should be remembered that now soy sauce is often prepared from soy protein that has undergone rapid acid hydrolysis. This method of preparation takes only a few days, is much cheaper than classical methods, and the sauce can be stored for a long time. However, in terms of flavor and aroma properties, this sauce is inferior to traditional soy sauce.

Nutritional and energy value:

Salad with Korean carrots, chicken and Chinese cabbage

Korean carrots perfectly complement the taste of Chinese cabbage, and smoked meat will add a festive “note” to the salad.

You will need:
200 g of smoked chicken, 300 g of Chinese cabbage, 150 g of Korean carrots, 2 fresh cucumbers, 0.5 bunch of dill, mayonnaise.
Preparation:

Mix thinly sliced ​​cucumbers and cabbage in a bowl, add carrots, diced meat, chopped dill. Mix with mayonnaise and place in a salad bowl.

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Salad with Korean carrots, chicken and champignons

Korean-style carrots come in handy in this chicken and mushroom salad because they make it juicier and crispier.

You will need:
1 half chicken breast, 5 champignons.
1 onion, 70 g Korean carrots, 2 boiled eggs, 50 g hard cheese, mayonnaise. Preparation:

Bake chicken fillet in the oven with spices, cut into small cubes, mix with fried mushrooms and onions, chopped eggs and grated cheese. At the very end, add carrots without liquid and season with mayonnaise.

Salad with chicken ham, Korean carrots and mushrooms

This light salad is worth preparing if you plan to have an abundance of hearty meat dishes on the table.

You will need:
0.5 kg of champignons, 250 g of chicken ham, 1 onion, 3 boiled eggs, 280 g of Savoy cabbage, 230 g of Korean carrots, a handful of walnuts and mayonnaise.
Preparation:

Cut the mushrooms into strips and fry in oil with onion cut into half rings. Cool, mix with diced ham, thinly shredded cabbage, Korean carrots and chopped eggs. Add nuts, season with mayonnaise.

Salad with smoked chicken, Korean carrots and corn

An interesting-tasting, bright and appetizing salad made from Korean carrots, canned corn and smoked chicken.

You will need:
200 g each of smoked chicken and Korean carrots, 0.5 cans of canned corn, 1 onion, mayonnaise, fried salted peanuts.
Preparation:

Mix onion half rings, Korean carrots, corn without marinade, and finely chopped chicken in a salad bowl. Season with mayonnaise and garnish with chopped peanuts.