Chicken Skewers Pan-Fried Recipe

Chicken Skewers Pan-Fried Recipe

(Dakkochi Gui - Korean Recipes)

500g chicken thigh breast fillets, cut into 24 pieces

1 clove garlic, crushed

½ teaspoon grated ginger

2 teaspoons sesame oil

¼ teaspoon ground white pepper

16 small button mushrooms

8 scallions or 2 leeks, white portion only, cut into 24 pieces

8 bamboo skewers

2 tablespoons vegetable oil

Bulgogi Marinade:

1½-2 tablespoons minced garlic

4-5 tablespoons soy sauce

2 tablespoons soft brown sugar

2 tablespoons corn syrup or sugar syrup

½ teaspoon freshly ground black pepper

2 tablespoons rice wine or sake

1 tablespoon sesame oil

1 large nashi pear (about 3½ cups/600g), grated

2 scallions, finely sliced

½ cup beef stock (optional)

Method:

Mix all the Bulgogi Marinade ingredients together in a bowl and set aside.  Season the chicken pieces with the garlic, ginger, sesame oil and pepper.  Mix well and set aside to marinate for 5 minutes.  Thread 3 pieces of chicken, 2 pieces of mushrooms and 3 lengths of scallions alternately through a skewer.  Repeat with the remaining ingredients, alternating them in the above order.  Coat the skewered ingredients with the Bulgogi Marinade and leave to marinate for 5 minutes.  Drain the marinade from the skewers into a small saucepan and bring to a boil for 2 to 3 minutes, then pour the marinade into 4 dipping bowls.  Heat the oil in a skillet and pan-fry the skewers over medium heat.  Cook for 2 to 3 minutes on each side, using a spatula to press down on the skewers gently.  If preferred, the skewers can also be placed under a grill or broiler.  Serve with the bowls of warmed Bulgogi Marinade.