Best Korean Bbq Chicken And Broccoli Recipes

CHICKEN BULGOGI

Steps:

• Cut the chicken into bite size pieces. (If grilling, prepare it according to your grill type and your preference.)
• Combine all the marinade ingredients in a bowl and mix them well. Pour it over the meat. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor. You can certainly marinate it for a lot shorter time, but the chicken will be less flavorful.
• Cook the chicken over a well heated skillet. (If grilling, cook the chicken following your grill manual.) Do not add the leftover marinade. (I use a slotted spoon to minimize the marinade transfer.) Sizzle both sides of chicken over medium high heat then reduce the heat to medium until the chicken is fully cooked.In the mean time, boil over the leftover marinade in a separate sauce pan for 2-3 mins over medium high heat, stirring occasionally. Sieve through any excess fat and undesirable pieces from the sauce. Set the sauce aside.
• Serve. Glaze the sauce over the chicken.

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 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 AND BROCCOLI

Steps:

• Preheat oven to 350 degrees.
• Cut chicken into bite-sized pieces and spread out in a single layer in a 9 X 13 inch pan sprayed with non-stick cooking spray (you could also use a 9x9" baking pan.)
• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.
• Remove mixture from heat and whisk in lemon juice and red pepper flakes.
• Pour mixture over chicken. Cover pan with foil and bake for about 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
• When finished cooking, drain some of the leftover juices into a saucepan. Place saucepan over medium-high heat and heat up juices to make a sauce. If desired, add 1 teaspoon cornstarch to the juices to make a thicker sauce (completely optional, but I love when the sauce is a little thicker).
• Add steamed broccoli to chicken in the pan and mix gently.
• Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.
• (This also works great with pork!!)