Korean-style chicken is an easy dish to prepare, which does not have many ingredients. It tastes juicy and tender, and also tasty, looks attractive on the holiday table. All the ingredients are common, but their combined use makes it possible to achieve an excellent culinary result. This dish can be called a foreign dish, but it just melts in the mouth. Sugar mixed with soy sauce gives the meat an unusual color and specific flavor. It is definitely worth making such a dish, it can be served both for lunch and for dinner.
History
Chicken in Korean, also known as “dak-galbi” or “dak-madì” , is one of the most famous dishes of Korean cuisine. Its history goes back to the time of the Joseon Dynasty (1392-1910), when it was a popular dish among the rich and influential.
According to legend, the invention of chicken in Korean is attributed to two female cooks who worked at the palace of King Joseon. They decided to change the traditional method of cooking chicken, which consisted of boiling or frying, and came up with a new method – marinating the meat in soy sauce and other spices, then grilling it on charcoal. This cooking method allows you to preserve the juiciness and tenderness of the meat, and also adds a piquant taste to it.
Ingredients
The main ingredient of this dish is poultry meat, any part of the bird will do, for example, shanks. Korean-style fried chicken in this case turns out especially delicious. In addition, you will need:
-50-60 ml of dark soy sauce (if you use light meat, you do not need to salt the meat);
-6 tbsp. sugar;
-2 tbsp. sunflower oil;
-flour;
-salt and black pepper to taste.
-Step by step instructions
Shanks or any other part of the chicken should be washed under running water, dried and seasoned with salt and pepper. Some people additionally use wine and ginger. The meat should be marinated for 30 minutes. While it marinates, you can look at the web casino site https://onlinecasinozonder.nl/. This time will be enough to make a successful bet.
Next, you need to combine the soy sauce with sugar in a saucepan, add honey to these ingredients if desired.
Cook over low heat for about 30 minutes.
The finished sauce is removed from the stove and strained.
The next step is to heat sunflower oil in a deep frying pan.
Dip the marinated meat in flour and deep-fry for a quarter of an hour. The vegetable oil must completely cover the bird.
After that, lay the meat on kitchen towels to drain the excess fat.
The roasted chicken is mixed with the sauce.
You can use sesame seeds and greens as a decoration.
Chicken in sweet and sour sauce in Korean style is a great dish for a holiday table. It will allow you to appreciate all the spiciness of oriental cuisine. There are other recipes for cooking chicken in Korean, for example, with mushrooms, various vegetables, but this is the easiest and most popular. The main nuance is the need to fry the meat almost in deep fryer and then combine it with the sauce. The flavor of Korean sauce can be sweet, sweet and sour, as well as spicy. Experimentation will allow you to find that perfect dish.
Korean chicken is one of the most famous and favorite dishes of Korean cuisine. Its history dates back to the Joseon Dynasty, when it was popular among the nobility and influential people. Later, Korean-style chicken became available to ordinary people, thanks to its unique taste and cooking method that allows you to preserve the juiciness and tenderness of the meat.
Today, Korean chicken is a popular dish not only in Korea, but also around the world, thanks to its unique taste and ease of preparation. This dish has become a recognized symbol of Korean cuisine and helps preserve the traditions and culture of this country.
In addition, Korean chicken can be prepared using different ingredients and spices, which allows you to create various taste variations of this dish. For example, it can be prepared with the addition of pear, honey, apple or garlic, which makes its taste richer and more original. Also, Korean chicken is often served with a variety of side dishes, such as rice, vegetables, and sauces.
