Korean chicken

Narrissa Brown

Korean Chicken

Print

With ImageWithout Image

Author: Narrissa Brown

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This is my sister-in-law's recipe, which she perfected using a lean cut of chicken. Korean chicken can be made using any cut of chicken, though in Hawaii it's often made using thighs and wings. I recommend dunking in the sauce mixture twice for maximum flavor. Crushed red pepper can be eliminated for a less spicy version. Best served with hot rice.

Ingredients

• 5 pounds of chicken tenderloins
• 1-1/2 cups shoyu (Hawaiian soy sauce)
• 1-3/4 cups sugar
• 3 cloves garlic, diced
• 4 tablespoons sesame seeds
• 1 small bunch of chopped green onions
• 1 tbsp crushed red pepper (to taste)
• salt
• black pepper
• flour
• oil for frying

Protocol

1. Season thawed chicken tenderloins with salt and pepper.
2. Roll in flour and deep fry in oil until fully cooked.
3. To make the sauce, mix shoyu, sugar, garlic, sesame seeds, green onions, and red peppers together. Mix well.
4. Dip the fried chicken tenderloins into sauce mixture directly after frying and let drain afterwards. Serve and enjoy.

Created using The Recipes Generator