Best Moms Korean Chicken Recipes
MOM'S KOREAN CHICKEN
This recipe is EXTREMELY easy. My mother made this recipe up and calls it Korean chicken. Mainly because she's Korean and it has soy sauce in it. Whenever I visit her, she makes this dish for me. This is my ultimate comfort food. I've made different variations, including adding some red wine to it. DELICIOUS! I serve it over white rice. You need to be careful with the soy sauce that you use. I use a big jug of Kikkoman soy sauce and it can be a little too salty. You might need to scale back on the soy sauce if that's the case. You will be amazed at the amount of liquid that comes from the chicken. The chicken, if cooked properly, should practically fall of the bone.
Provided by janice.omalley
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- heat oil in a sauté pan and sauté the chicken drumsticks just until they are golden brown on the outside.
- In a pressure cooker or a crock pot, put the chicken, soy sauce, and ginger in the pot.
- If cooking in a pressure cooker, it should only take about a half hour. crock pot should take longer. I've also cooked it in a Le Creuset dutch oven for 30 minutes and it tasted the same.
- Wait until the last five minutes of cooking to put the carrots and scallions in the pot.
Nutrition Facts : Calories 389.4, Fat 21.6, SaturatedFat 5.3, Cholesterol 157.7, Sodium 1532.1, Carbohydrate 6.3, Fiber 1.6, Sugar 2.5, Protein 40.6
SPICY KOREAN CHICKEN
This was one of my favorite dishes growing up...mom would make it at least once a week. Sometimes she would add potato cubes and fresh ginger, but this is the way we preferred it. I'm not sure what the proper name for it is, sorry! If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin.
Provided by J e l i s a
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil wings in pot until blood no longer visible.
- Drain.
- Mix ingredients together and bring to boil.
- Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
- Cook until carrots reach desired tenderness.
- Serve with sticky white rice.
Nutrition Facts : Calories 377.2, Fat 23.6, SaturatedFat 6.6, Cholesterol 113.2, Sodium 1385.5, Carbohydrate 10.2, Fiber 2, Sugar 5, Protein 30.2
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