Chicken Skewers Pan-Fried Recipe(Dakkochi Gui – Korean Recipes) |
Ingredients: Makes 8 skewers |
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. |
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