Korean Chicken BBQ

I've got loads of chicken pieces inside the fridge. Why? Because I am trying to cut costs in our family budget. I am also resolved to serve healthier meals so turning to white meat seems to be a good decision. I am sure however, the process will take some time as M is a certified red meat lover.

I love turning to my favorite local food magazine Yummy for recipes that are very easy to understand and make. It is probably pure coincidence when I dropped the magazines (...I got from the attic while going down the spiral staircase...) and the topmost mag that turned open showed the Korean Chicken Barbeque - and I've been craving for spicy dishes recently.
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Korean Chicken Barbeque
(Adapted from a recipe from Yummy Magazine which can also be found in their website)

1/2 kilo chicken breast fillet, sliced into thin strips
1/4 cup oyster sauce
2 tablespoons sesame oil

1/8 cup brown sugar
1/4 cup chili-garlic sauce (I used Lee Kum Kee)
salt and ground black pepper to taste
2 tablespoons cooking oil
toasted sesame seeds

vegetables like - bean sprouts and carrots as side dish 

How I did it:
Marinate chicken fillets in oyster sauce, sesame oil, brown sugar, salt and pepper for at least 30 minutes.
Heat oil in a pan over high heat. 
Add together the chicken fillets and chili garlic sauce then stir-fry for about 5 minutes or until cooked. Remove from heat and set aside.
Sprinkle toasted sesame seeds over the chicken and serve over steamed rice.
You may blanch or stir-fry vegetables such as bean sprouts and carrots then serve it together with the chicken.

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I've tweaked the recipe a bit so I can have the right sweet-spiciness I wanted. The dish turned out well and I am happy to have been able to satisfy my craving. 
We still had leftovers and surprisingly, the chicken did not turn tough when I reheated and the flavors intensified - which is actually good. =)




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