Bbq Korean Chicken Food

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.

BBQ KOREAN CHICKEN

Steps:

• Mix all the sauce/marinade ingredients together in a bowl (except chicken) until combined.
• Mix 2 tbsp of sauce/marinade into the chicken, cover and leave in fridge for 1 hour or overnight where possible. Reserving remainder of sauce/marinade for later
• When ready to cook, separate the reserved sauce/marinade into 2 bowls *see tips*
• Heat oven/bbq (I used my bbq) to 180c and cook chicken for approx. 1 hour or until juices run clear and temperature at thigh reaches 75c. Half way through cooking brush with 1 of the reserved marinade bowls.
• Once cooked, remove from oven and allow to rest for 5 - 10 minutes before serving. Once ready to serve brush with remainder of sauce/marinade for that beautiful sticky glaze finish.
• Chop vegetables in ½ lengthways.
• Add oil to a large frying pan and place vegetables in the pan. Cook for 2-3 minutes and add the garlic, ginger & soy. Turn vegetables, place a lid on frying pan and allow to cook for a further 1-2 minutes.
• Cut chicken in ½ or ¼'s and place on plate, place cooked vegetables next to chicken and sprinkle with sesame seeds and chili flakes, spoon a little of the cooking liquid over vegetables
• DEMOLISH!

KOREAN BBQ CHICKEN MARINADE

Steps:

• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
• Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

KOREAN BBQ CHICKEN

Steps:

• Preheat the oven to 375 F °.
• Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
• Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
• Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.

KOREAN FRIED CHICKEN

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.

DAK BULGOGI (KOREAN BARBEQUE CHICKEN)

Steps:

• Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
• Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
• Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
• Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer thighs to a serving plate and garnish with sesame seeds.

KOREAN BBQ CHICKEN MARINADE

Steps:

• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder and ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
• Remove the mixture from heat, cool, and whisk in lemon juice and hot pepper paste. Place chicken in mixture. Cover and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

KOREAN CHILLI, SESAME & HONEY CHICKEN

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.