Garlic Chicken with Golden Pan-Roasted Pieces and Garlic Sauce
A pan-roasted chicken dish tossed in a sautéed garlic sauce that cuts through any greasiness.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Seasoned chicken is pan-roasted until golden brown and tossed in a savory sauce infused with garlic and chili peppers. Generous amounts of garlic keep it from feeling greasy, making it a great pairing for a cold beer.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken1 whole, 600 g (small)
Marinade
- Salt1 tsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning
- Vietnamese chili pepper (or 2 minced Cheongyang chili peppers (hot green chili))4
- Minced garlic2 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Parsley (or sliced green onion 1 tbsp)1/2 tbsp
- Add the marinade ingredients, massage well, and let it marinate for 30 minutes.
- If pan-roasting, chicken drumettes, wings, or a small chicken are recommended; if using a larger chicken, blanching it once in boiling water, or deboning the legs and spreading them thin, makes roasting much easier.
Steps
I cut a small chicken into pieces and removed the skin and excess fat.
Drumettes or wings work great too.
Since we're pan-roasting, score the meat so the seasoning penetrates and it cooks through properly.
Add the marinade ingredients, massage gently, and let it marinate for 30 minutes.
Heat oil in a pan, add the chicken, and pan-roast over medium-low heat.
Flip it over once the underside turns golden brown.
Because it's pan-roasted, a larger chicken is difficult to cook through to the center.
If using a larger chicken, blanching it once in boiling water, or deboning chicken legs and spreading them thin, makes roasting much easier.
Cover with a lid so it cooks through to the center, then uncover and roast until golden brown.
You can also coat the seasoned chicken with frying mix (twigim-garu) and deep-fry it, or bake it in an oven or air fryer.
Heat oil in a pan, add the minced garlic and Vietnamese chili pepper (or Cheongyang chili pepper), and stir-fry until the fragrance of garlic and chili rises.
Add the remaining seasoning ingredients, 1 tbsp oyster sauce (or regular soy sauce (jin-ganjang)) and 2 tbsp corn syrup (mulyeot), and mix well.
Add the roasted chicken, toss evenly, and finish with parsley flakes or chopped green onions.
Ppunwife's tips
- Since it is pan-roasted, make cuts into the chicken so the seasoning penetrates well and it cooks through easily.
- Because it is cooked in a frying pan, larger chickens are hard to cook all the way to the bone. If using a large chicken, blanch it in boiling water first, or debone chicken legs and flatten them out to make cooking much easier.
- It is also delicious served with sweet mustard.
FAQ
Can I use a large chicken when cooking in a frying pan?
A large chicken is difficult to cook thoroughly to the center, so parboiling it briefly in boiling water or deboning and flattening the meat will make it much easier to cook.
Is there a substitute for Vietnamese chili peppers?
You can substitute 2 minced Cheongyang chili peppers (hot green chili) for the Vietnamese chili peppers in the sauce.
Can I cook it using methods other than pan-roasting?
You can coat the marinated chicken with frying mix and deep-fry it, or cook it in an oven or air fryer.
