Ayam Ketan Korea

Name: Ayam Ketan Korea
Total time: 20 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 pound skinless and boneless chicken breasts or thighs, sliced into large chunks; 2 tablespoons gochugaru (Korean red chili flakes); 1 tablespoon grapeseed oil, vegetable oil, or other neutral oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 tablespoons honey; 1 tablespoon sesame seeds; 2 stalks scallions, chopped

Hot, sweet and savory, my Korean sticky chicken is perfect with a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.

⏱️ 20 menit 🔪 Persiapan: 10 menit 🔥 Masak: 10 menit 📊 Mudah ⭐ 5.0 (29) 👁️ 24 dilihat

👨‍🍳 Mulai Masak

Foto: Pickled Plum — Caroline Phelps

Bahan-bahan

3 porsi

1 pound skinless and boneless chicken breasts or thighs, sliced into large chunks
2 tablespoons gochugaru (Korean red chili flakes)
1 tablespoon grapeseed oil, vegetable oil, or other neutral oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon sesame seeds
2 stalks scallions, chopped

Langkah-langkah

Place a piece of parchment paper on a flat surface like a cutting board. Add the chicken pieces to it and sprinkle the gochugaru on top.
Cover with another piece of parchment paper and gently pound the chicken with a meat tenderizer or rolling pin, until the gochugaru is sticking to the chicken.
In a large skillet over medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
Using the same pan, lower the heat to low. Add the soy sauce, rice vinegar, and honey, and let the sauce cook for 1 minute, until it starts to thickens.
Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly. Turn the heat off.
Sprinkle the sesame seeds on top. Toss the chicken one last time and transfer it to a serving plate. Top with chopped scallions a serve with a side of warm Japanese rice or jasmine rice.