Baek’s Chicken

From Home Food Rescue 🙂

Recipe 1: Fried chicken

  1. Wash chicken, place on tray
  2. Season with salt and pepper and gently rub seasoning all round (like a massage). Let it marinate for at least 2 hours (longer the better).
  3. But if we are in a hurry, lightly coat the skin with frying mix (there should be no clumps).
  4. Heat up cooking oil in deep pan.
  5. To test the temperature of the oil, make a small ball with frying mix and water, drop it in the oil. If the ball floats after 3 seconds, it’s ready.
  6. Put chicken into oil and keep turning over.
  7. Drain excess oil and serve.


Recipe 2: Dakgalbi

  1. Mix half cup of each: gochujang, soy sauce, sugar, garlic, cooking wine, gochugaru (1 part of each). Add 3 shakes of pepper (optional). Add sesame oil.
  2. Use sauce generously to marinate chicken. Pour sauce onto chicken and reserve extra unused sauce.
  3. Chop vege finely, like chips: Carrots, potatoes, onions (yellow)
  4. Roughly chop: green chillies, spring onions, cabbage.
  5. Heat pan, add chicken and some water to cook the chicken (to braise instead of grill the chicken).
  6. Add in vege, use kitchen scissors to cut onions.
  7. Serve.

*the concept is like shabu-shabu, can add in more ingredients as we go.

Spin-off dakgalbi fried rice:

  1. Add into extra dakgalbi: chopped kimchi, rice, chopped seaweed, sesame oil.
  2. Fry and serve.


Recipe 3: Grilled boneless chicken steak

  1. Season 1 boneless whole chicken with salt and pepper.
  2. Place chicken skin down on frying pan.
  3. Put lid on pan.
  4. Slice big chunks of onions, potatoes and place it on top of the chicken (onion should look like the bbq size). Cover the lid again.
  5. Add whole garlic into the pan
  6. Flip the chicken once it’s brown on one side.
  7. Drain the oil, add in a slice of butter.
  8. Remove chicken and veg once they are golden brown.
  9. To make sauce: Heat up in this order: a slice of butter, garlic, soy sauce, a bit of vinegar, sugar, water. Pour over chicken steak.





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