Recipes - Korean Twice Cooked Chicken

Korean Twice Cooked Chicken

A non-spicy version of the twice cooked chicken often found as a street food in Korea.

Servings: 4

Ingredients

Ingredients:
2	pounds	boneless chicken thigh (4 to 6 thighs)
		salt
		pepper
Marinade
1/2	cup	soy sauce
1	cup	water or unsalted chicken broth
1/2	cup	brown sugar, corn syrup, or honey
1/2	cup	Sugar
2	each	fresh sweet Korean or bell peppers
1	each	small Asian pear*
6	each	garlic cloves, peeled
1	each	small white or yellow onion
1	ounce	ginger root, peeled
1	tablespoon	pure sesame oil
1/2	tablespoon	coarse ground black pepper
3	each	green onions, finely chopped
1	tablespoon	Korean rice cooking wine, rice vinegar, or mirin
		(* may substitute 1/2 kiwi or 1 semi-sweet apple)

Procedure

Preparation

Chicken

Trim off any excess fat

Very lightly salt and pepper both sides of each thigh and let stand ten minutes.

Marinade

Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.

In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.

Stir well and refrigerate until use.

Mix

Place chicken in a mixing bowl, cover with marinade, and mix well.

Cover and place in refrigerator and let stand 4 to 8 hours.

Unused marinade may be refrigerated for future use

Cooking

1st Cook - Grilling

Place chicken on hot grill over high heat.

Cook each side until the marinade darkens and a light char appears (two to five minutes per side).

(Note: The best flavor is obtained from wood coals or charcoal.)

2nd Cook

Cut chicken into short strips and transfer to a wok or stir fry pan.

Add one or two tablespoons of the marinade.

Stir-fry for about 3 to 5 minutes until marinade thickens and adheres to meat.

(If your grill is hot enough, you can do this with your fry pan on the grill)

Garnish with sesame seed and chopped green onion.

Serve hot with rice and Ban Chan.

Nutrition Facts

Serving size: 1/4 of a recipe (11.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	324.95
Calories From Fat (12%)	39.88
Calories From Protein (9%)	28.8
Calories From Carbohydrates (79%)	256.27
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 4.51g	7%
Saturated Fat 0.76g	4%
Monounsaturated Fat 1.64g
Polyunsaturated Fat 1.72g
Trans Fatty Acids 0.02g
Cholesterol 17.02mg	6%
Sodium 1869.13mg	78%
Potassium 424.34mg	12%
Total Carbohydrates 66.8g	22%
Fiber 3.72g	15%
Sugar 57.71g
Net Carbohydrates 63.08g
Protein 7.77g	16%
Vitamin A 397.45IU	8%
Vitamin C 65.48mg	109%
Calcium 68.64mg	7%
Iron 1.82mg	10%
Vitamin E 0.5mg	5%
Vitamin D 0IU	0%
Thiamin 0.1mg	7%
Riboflavin 0.14mg	8%
Niacin 2.58mg	13%
Vitamin B6 0.4mg	20%
Folate 29.76mcg	7%
Vitamin B12 0.07mcg	1%
Pantothenic Acid 0.55mg	6%
Vitamin K 32.64mcg	41%
Phosphorus 114.91mg	11%
Magnesium 39.67mg	10%
Zinc 0.83mg	6%
Copper 0.17mg	9%
Manganese 0.45mg	23%
Selenium 4.34mcg	6%
Alcohol 0g
Caffeine 0mg
Water 236.69g	0%
MyPoints 6.13

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