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Korean bean paste chicken ~ 韩式酱鸡


 I just had to finish up the Korean bean paste before it expires and what's more easy to make than to pair them with chicken.   For meat, the menu is either chicken or pork in my household for I hardly ever cook with beef in my kitchen.   So, here's my fuss-free Korean bean paste chicken........






Recipe for Korean Bean Paste Chicken ~  韩式酱鸡

Ingredients

  • 3 chicken thigh, skinless, deboned and cut into 2 pieces each
  • 1 Tbsp Sunchang Ssamjung/Korean Bean Paste
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dark soy sauce
  • 2 tsp cornflour + 1 Tbsp water to thicken
  • Lightly toasted sesame seeds (optional)
Method
  1. Marinate the chicken pieces with the bean paste, brown sugar, dark soya sauce, salt and pepper for a few hours, preferably overnight.  Set aside.
  2. Place the chicken pieces onto a non-stick pan, cook on low fire, cover with lid.  Reserve the marinade.  Turn over the meat now and then.
  3. Once the chicken is cooked, push them to the side of the pan.  Thicken the marinade with the cornflour mixture and pour onto the pan, fine tune to taste and mix in the chicken pieces.
  4. Dish out onto a serving plate and sprinkle on some sesame seeds.
  5. Serve hot with rice.






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Comments

  1. I surely would ask for a 2nd helping of rice to go with this flavoursome chicken dish!

    ReplyDelete
  2. Wah! This dish can make one eat more than usual portion of rice. Can use wings and bake in oven. Good idea.

    ReplyDelete
    Replies
    1. Yes, you can use chicken wings as well!

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  3. my favourite Korean food, yum yum!

    ReplyDelete
  4. WOW... another yummy dish from you cheah! I want to bring rice over :D

    ReplyDelete
  5. I regret not getting ssamjang (only got gochujang) when I moved from Singapore, this looks easy and delicious!

    ReplyDelete
  6. Hi Cheah,

    I'm feeling hungry now looking at your saucy Korean chicken! Opsie!

    Zoe

    ReplyDelete
  7. korean dishes always my favourite, I wan some now lol

    ReplyDelete
    Replies
    1. Ha, ha, please feel free to help yourself!

      Delete
  8. With Induction site cooking the heat level is every bit as instantaneous and as exact as with gas, yet with none of the many drawbacks of gas which we will detail later.

    ReplyDelete
  9. thank for share. I will make it for my son. now i have a new repice...

    ReplyDelete
  10. Your recipe looks really delicious. I love chicken and will surely try your recipe. Thank you so much !

    ReplyDelete
  11. Your recipe looks really delicious. Thank you for information!

    ReplyDelete
  12. Your recipe looks really delicious. I'll cook it for this weekend. Thank you for information!

    ReplyDelete
  13. recently I have visited Korea .there I have tested this item from a restaurant and this taste still now mixed with my tongue . then further I have tried to make it by my favorite kitchen room . I always prefer induction cookware set in my kitchen .

    ReplyDelete
  14. I like Korean food. It fits me, and the way of my living. I guess, that it will be a good option for an any ration.

    ReplyDelete
  15. I remember its taste! It's gorgeous! Thanks a lot for the pleasant reminder! I'm gonna back here as soon as possible! Keep us informed!

    ReplyDelete
  16. I think a masterpiece, thanks for this recipe of chicken cooking!

    ReplyDelete

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