Korean Chicken
Korean
Main
Korean, chicken
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Ajinomoto Black Pepper Powder Chicken Whole Cooking Oil Cooking Salt Garlic Sesame Seed White Soy Sauce Dark Spring Onion White Sugar Granulated |
0.002 1.000 1.200 0.010 0.003 0.002 30.000 0.025 0.030 0.015 |
Kilogram Grams Kilogram Litre Kilogram Kilogram Grams Litre Kilogram Kilogram |
Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and ajinomoto. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).
