Dak Galbi 닭갈비 (Spicy Stir-fried Chicken)

Dak Galbi 닭갈비 (Spicy Stir-fried Chicken)

Ingredients:

1 lb Boneless Chicken Thighs, skinless if desired
6  oz Tteokbokki Rice Cakes (Mini Garae Tteok) or 4 oz Garae Tteok, sliced
1 small (5 oz) Goguma (Korean Sweet Potato)
1/2 medium White Onion, sliced
1 small Carrot, thinly sliced

1/4 medium Green Cabbage, thinly sliced

6 pcs Kkaennip (Perilla Leaves) or Shiso Leaves, thinly sliced

2 stalks Scallions 0r 1 stalk Leek, thinly sliced
2 Green Chili, seeded and sliced *optional
1 tbsp Canola Oil for stir-frying

Sauce Marinade:
2 1/2~3 tbsp Gochujang (Korean Red Chili Paste)
3~4 tsp Gochukaru (Korean Chili Flakes)
2 tbsp JinGanjang (KOrean Soy Sauce)
2 tbsp Maple Syrup
4~4 1/2 tsp White Sugar
2 tbsp Mirin (Cooking Wine)
1 tbsp MInced Garlic
2 tsp Grated Ginger
2 tsp Asian Sesame Oil
1 1/2 tsp Karekaru (Korean Curry Powder)
1 tbsp Roasted Sesame Seeds

Instructions:
In a large bowl, combine all the ingredients for the source. Mix thoroughly.

Set aside. (Reserve a tablespoon of the sauce for DakGalbi fried rice. - optional)

Cut the chicken into bitesize pieces, and add them to the marinade.
Coat the chicken pieces thoroughly with the mixture, and leave to stand for 30~60 minutes to marinate.

Wash the tteokbokki rice cakes with a clean, cold running water.

Pat dry with a kitchen towel. Set aside.

Slice the sweet potato in half lengthwise, then thinly slice them crosswise, and slightly diagonal.
Slice the cabbage, kkaennip, and scallion thinly.

Heat the canola oil in a wok over medium heat, and add-in the rice cake and sweet potato. Stir-fry, then add-in the marinated chicken, stir-fry for 5~6minutes.
Add-in the onion, carrot, and cabbage. Stir-fry for 3 more minutes.

Adjust heat to low, and add-in the perilla leaves, scallions, and green chili (optional).
Cook for a few seconds more, or until the rice cakes and sweet potatoes turn soft, and the chicken cooked through. Turn off heat.
Transfer on a plate, and sprinkle roasted sesame seeds on top before serving.

Dak Galbi is best served hot or warm with a bowl of rice, salad, and water kimchi.

Happy Cooking!!

Chinks (Chicken Skin Cracklings)

Chinks (Chicken Skin Cracklings)

Ingredients:

500 g Chicken Skin, cleaned and sliced

2 tbsp Brown Rice Vinegar

1/2 tbsp Salt

1/4 tsp Ground Black Pepper

1 L Filtered Water

Instructions:

In a non stick pot, add-in chicken skin, vinegar, salt, and black pepper.

Pour-in water just enough to cover the chicken skin; bring to a rapid boil on medium-high. (Do not cover the pot.)

Once the liquid has evaporated, turn the heat to medium, and allow chicken the skin to extract its oil.

Once the oil has come out, toss the chicken skin lightly (Make sure that skin does not stick to the bottom of the pan!).

Then fry the skin on its own oil, until gilden and crisp.

Remove from pot. Place into a stainless colander to drain any excess oil out; let cool a bit before serving, and enjoy with ice cold beer or cola!!

Chicken Carrot Porridge Baby Food

Chicken Carrot Porridge Baby Food
*for babies (7)9 months+

Ingredients:

20 g Sweet Rice

5 g Baby Carrot

15 g Chicken Tender

1/3 cup Water (for soaking the rice)
1 cup Water (for parboiling the baby carrot)

200 ml Filtered Water

Instructions:

Wash sweet rice twice, then place in a small bowl with 1/3 cup water. Let it soak for 30 minutes; then drain the water (or you may keep the drained water for later use if needed); set the soaked rice aside.

In a small saucepan, add-in 1 cup filtered water, and bring to a boil. Add-in the baby carrot, and parboil until they start to soften but not fully cooked. Drain and discard the water. Minced the baby carrot, and set aside.

In another small saucepan, pour-in the (200 ml) filtered water and bring to a boil.

Add-in the chicken tender; let it boil for a few minutes.

Remove the chicken, and shred it to bits. Set aside.

Strain the chicken stock into a bowl.

Minced Carrots, Shredded Chicken, and Soaked Sweet Rice.

In a mixer or blender, add-in the soaked rice; then pour-in the chicken stock.

Grind till the sweet rice is grounded fine.

Transfer the grounded rice into a small pot, and bring to a boil. Add-in the shredded chicken and minced carrots. Cook on low heat for about 15~30 minutes or until the grounded rice becomes soft, stirring occasionally. (*If and when required, just add a little water drained from the soaked rice.)

Remove from heat, and serve warm in a bowl.

Chicken & Vegetable Fried Rice

Chicken & Vegetable Fried Rice

Ingredients:
1 tbsp Canola OIl
1 skinless Chicken Breast Fillets, cut into small cubes (or any leftover Chicken- grilled chicken, adobo, fried chicken, shredded)
1 tbsp Butter
2 tbsp Yellow Onion, chopped
1~2 clove Garlic, minced
2 tbsp Green Bell Peppers, chopped
4 stalks petite Green Beans, chopped
2 tbsp Carrots, chopped
2 cups steamed White Rice, cooled 
1 medium Egg
1 tbsp Japanese Soup Base/Soy Sauce
1/2 tbsp Mirin *optional
Salt, Black/White Pepper, and White Sugar, to season

Instructions:

In a wok, heat oil.
Stir-fry chicken breast until cooked, about 1 minute. Remove from pan, and set aside. (You may skip this step if using leftover chicken.)

In the same wok, add-in butter; let it melt.
Add-in the onions, and sauté until translucent.
Add-in garlic; sauté until fragrant.
Then add-in the bell peppers, green beans, and carrots, and sauté until tender.

Add-in the cooked rice, and toss to combine.
Make a well in the center, and crack-in the egg. Stir the egg to scramble and cook until set. Then mix the egg with the rice until well combined.

Add-in the cooked chicken breast (or the shredded leftover chicken) and toss to combine.

Add-in soup base/soy sauce, and mirin; mix well.
Season with salt, black/white pepper, and sugar to taste. Toss to mix well.
Transfer to a serving bowl, and serve hot.

Happy Eating!!

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Cup DakGangjung 겁닭강정 (Spicy Candied Chicken in a Cup)

Cup DakGangjung 겁닭강정 (Spicy Candied Chicken in a Cup)

Ingredients:

350 g Chicken Tenders, cut into bite-sized pieces

10 pcs Rice Cakes, halved

Potato Starch, just enough to coat the chicken pieces

Deep-frying Oil

1 tsp toasted Sesame Seeds *optional

1 tbsp Peanuts, chopped *optional

Paper Cups

small Bamboo Skewers

Chicken Seasoning:

1/4 tsp Salt

1/4 tsp ground Black Pepper

1/8 tsp Ginger Powder

1 tsp Cajun Powder

1 tsp Cayenne

Sauce:

1 tbsp Red Pepper Paste

1 tbsp Tasty Soy Sauce

1 tbsp Fruit/Vegetable Ketchup

1 tbsp Mayonnaise

1 tbsp Starch Syrup

1 tsp Garlic, minced

1/2 tsp Ginger Cooking Wine

1/8 tsp ground Black Pepper

Instructions:

Rinse the rice cakes with cold water 2 times; drain, and set aside.

In a large bowl, put the chicken pieces, and season with salt, black pepper, ginger powder, cajun, and cayenne.

Set aside for 5 minutes to marinate.

Add-in the potato starch, and mix thoroughly with your fingers until evenly coated. Set aside for 10~20 minutes.

Fry the chicken and rice cakes.

In a deep wok, Add-in about 2 cups of deep-frying oil. Heat the wok up.

Deep fry the chicken first over medium-high heat for about 3~5 minutes, or until lightly brown.

Then put the fried chicken into a strainer.

Fry them once again for 1 minute.

Then, place on a paper towel to drain excess oil.

Deep-fry the rice cakes next over medium-high heat for about 1 minute, or until cooked through.

Prepare the sauce.

In a small bowl, combine all the ingredients for the sauce.

Heat a large wok in medium heat, and pour-in the sauce mixture. Heat until it starts to bubble, becomes thick and syrup-like.

Turn off the heat, and stir-in the cooked chicken and rice cakes.

Mix lightly, and coat with sauce completely.

Sprinkle some sesame seeds and chopped nuts if you like.

Serve warm in a paper cup with bamboo skewers.

Happy Eating!!

Breaded Chicken & Bacon Tortilla Wraps

Breaded Chicken & Bacon Tortilla Wraps

Ingredients:

8 Breaded Chicken Tenders (see recipe below)

8 strips Bacon Crisps

1/2 cup Ranch Salad Dressing

4 Flour Tortillas, room temperature

4 pcs Green Iceberg Lettuce

1 medium Onion, sliced

½ medium Carrots, julienned, seasoned *optional

Sliced Sweet Pickles, drained

4 slices Pepper Jack Cheese

2 tbsp Parmesan Cheese *optional

Instructions:

Warm each tortilla in a hot skillet for a few seconds. Remove from skillet, and set aside.

Place all ingredients in a plate.

Spread 1~2 tablespoons salad dressing over each tortilla.

Top with lettuce, pepper jack cheese, and sweet pickles;

down the center of each tortilla.

Then place the chicken tenders, and bacon; top with onions, and carrots.

Sprinkle parmesan cheese, if desired.

Fold in the two side flaps, and then fold up one-third of the paper over the filling.

Arrange the tortilla wraps on a platter before serving.

Happy Eating!!

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Breaded Chicken Tenders

Ingredients:

8~10 pcs Chicken Tenders

1/4 cup All-purpose Flour

1/3~1/2 cup Bread Crumbs

1 Egg, beaten 

Garlic Salt and Black Pepper

Vegetable Oil for frying

Instructions:

Season the chicken with garlic salt and black pepper. Set Aside for 10 minutes.

Prepare 3 medium sized bowls; Pour flour into one bowl. Place the beaten egg into the other bowl. Pour bread crumbs into the third bowl.

Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg, and press into the bread crumbs.

Place the breaded chicken pieces onto a plate while breading the rest.

In a large pan, heat oil.

Working in batches, cook breaded chicken tenders in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 1~3 minutes.

Place onto a plate with paper towel to drain excess oil.

Balsamic Chicken Salad

Balsamic Chicken Salad

Ingredients:
3 (4 oz) boneless skinless Chicken Breast halves, sliced
2 tbsp Olive Oil, divided
1/4 teaspoon Garlic, minced
1 tbsp Balsamic Vinegar
12 pcs Cherry Tomatoes, halved
1/2 tbsp fresh Basil, minced (or 1 tsp dried Basil)
a dash of Salt and Black Pepper to taste
3 cups torn mixed Salad Greens (Iceberg Lettuce, Romaine Lettuce, Cabbage, Red/Green Leaf Lettuce, Chard, Beet Greens, Chicory)
15  Mandarin Orange sections

grated parmesan cheese
french balsamic dressing

Instructions:
In a large skillet, sauté chicken in 1 tablespoon oilive oil until no longer pink.
Add-in garlic; Cook for 2 minutes.
Remove from the skillet.

In the same skillet, bring balsamic vinegar to a boil.
Add-in the remaining olive oil, chicken, cherry tomatoes, and basil.
Season with salt, and pepper; Cook and stir until heated through.
Divide salad greens among 3 serving salad bowls, and top with chicken mixture.
Top with mandarin oranges; Sprinkle with grated parmesan, and drizzle with a little french balsamic dressing.

Serve and Enjoy!!

TongDak 통닭 (Fried Chicken)

TongDak 통닭 (Fried Chicken)

Ingredients:

7 boneless Chicken Thighs (skin on), quartered or 16 pcs Chicken Wings or Drummettes

2 medium Sweet Potatoes, washed, peeled, and quartered

1/2 tsp Salt

1/4 tsp ground Black Pepper

1/4 cup All-purpose Flour

1/4 cup Corn Starch

1 Large Egg (room temperature)

1 Egg White (room temperature)

Deep-frying Oil

Dipping Condiments:
Salt and Black Pepper *optional
Honey Mustard *optional
Sweet Spicy Sauce *optional (see recipe below)

Instructions:

Season the quartered chicken thighs with salt and black pepper.

Set aside for 5 minutes to marinate.

Add-in flour, corn starch, egg, and egg white.

Mix thoroughly with your fingers until chicken is evenly coated. 

Add-in sweet potatoes, mix lightly until coated with the flour mixture.
Set aside for 15 minutes.

Fry the chicken and sweet potaoes.

In a deep wok, Add-in about 2 1/2 cups of deep-frying oil. Heat the wok up.

Deep-fry the chicken first by batches over medium-high heat for about 10~15 minutes, or until lightly brown.

Then put the fried chicken into a strainer.

Fry them once again for 1 minute.

Then, place on a paper towel to drain excess oil.

Deep fry the sweet potatoes next over medium-high heat for about 3 minutes, or until cooked through. Drain excess oil on paper towel.

Serve fried chicken and sweet potatoes warm with salt and black pepper, honey mustard, or/and sweet spicy sauce.

Happy Eating!!

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Sweet Spicy Sauce

Ingredients:

1/4 cup Ketchup

1 tsp Mayonnaise

1/4 cup Acacia Honey

1 tbsp Brown Sugar

1 tbsp Cooking Wine

1 tsp Red Peper Paste

1/2 tbsp Minced Garlic

1/2 tsp Asian Sesame Oil

1/2 tbsp Canola Oil

1/4 tsp ground Black Pepper

Instructions:

In a small bowl, add-in all the ingredients for the sauce. Mix well.

In a large wok, pour-in the sauce mixture. Heat until the sauce mixture starts to boil and thicken.

Turn off the heat, and transfer in a sauce bowl.
Serve with fried chicken.

DakGangjung 닭강정 (Korean Sweet & Crispy Chicken)

DakGangjung 닭강정 (Korean Sweet & Crispy Chicken)

Ingredients:

8 boneless Chicken Thighs (skin on), quartered

2 medium Sweet Potatoes, washed, peeled, and quartered

1/2 tsp Salt

1/4 tsp ground Black Pepper

1/3 cup All-purpose Flour

1/3 cup Corn Starch

1 Large Egg

1 Egg White

Deep-frying Oil

Sauce:

1/2 Cup Water

1/2 tsp Ginger Powder

2 tbsp Soy Sauce (JinGanjang)

3 tbsp Cooking Wine

2 tbsp Brown Sugar

2 tbsp Corn Syrup

2 tbsp Maple Syrup

½ tbsp Canola Oil

1 tsp toasted Sesame Seeds

1 tbsp Peanuts, chopped

Instructions:

Season the quartered chicken thighs with salt and black pepper.

Set aside for 5 minutes to marinate.

In a large bowl, add-in the flour, corn starch, egg, and egg white.

Mix well to form a thick paste.

Add-in the chicken and sweet potatoes, mix thoroughly with your fingers until evenly coated. Set aside for 10~20 minutes.

Fry the chicken and sweet potatoes.

In a deep wok, Add-in about 2 1/2 cups of deep-frying oil. Heat the wok up.

Deep-fry the chicken first by batches over medium-high heat for about 10~15 minutes, or until lightly brown.

Then put the fried chicken into a strainer.

Fry them once again for 1 minute.

Then, place on a paper towel to drain excess oil.

Deep fry the sweet potatoes next over medium-high heat for about 3 minutes, or until cooked through.

Prepare the sauce.

In a large wok, pour-in the water.

Then, add-in the ginger powder, soy sauce, cooking wine, brown sugar, corn syrup, maple syrup, and oil. Heat until the sauce mixture starts to bubble, becomes thick and syrup-like.

Turn off the heat, and stir-in the cooked chicken and sweet potatoes.

Mix lightly, and coat with sauce completely.

Sprinkle some sesame seeds and chopped nuts.

Serve warm and Enjoy!!