Japanese Souffle Pancakes
Dak Galbi (Korean Spicy Grill Chicken)
| By : |
| Prep Time | 20 Minutes + 4 Hour Marinating Time |
| Cook Time | 36-42 Minutes |
| Servings |
6 Servings
|
Ingredients
- 1.5 kg boneless mixed with chicken thighs and drumsticks fillets
Marinate sauce :
- 4 tbsp granulated sugar
- 10 tbsp Korean red chili pepper powder Gu chu garu
- 6 tbsp prune sauce
- 6 tbsp soy sauce
- 2 tbsp oyster
- 4 tbsp honey
- 2 tbsp garlic minced
- 1 tsp ginger powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp curry powder
- 2 tbsp mirin
Ingredients
Marinate sauce :
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Instructions
- In a large bowl, mix sugar, Korean red chili pepper powder ( Gu chu garu) prune sauce, soy sauce, oyster sauce, honey, garlic, ginger powder, curry powder, salt, and black pepper.
- In a container, apply the spoonful of marinated sauce to the chicken one at a time.
- Mix evenly to coat the chicken with the sauce.
- Cover and marinate it for at least 4 Hours or overnight in the refrigerator to deepen the flavour.
- Place the Grill Plate in the Instant Indoor Grill.
- Spray or grease the grill plate with cooking oil.
- Select the Grill function, press Level 5 and press Time and set the time to 12-14 Minutes. Press Start.
- Place the chicken carefully once the Grill displays the Add Food sign.
- Close the Lid.
- Once the Grill displays the Turn Food sign, open the lid, and flick the chicken. Close the Lid to continue cooking.
- Once the cooking cycle is done, insert a thermometer, and it should read 165°F.
- Remove the chicken and place them on a serving plate.
- Follow the steps with the remaining chicken.
- Cut the chicken into your preferable bite sizes.
- Sprinkle sesame seeds or sliced green onions on top if desired.
Recipe Notes
Chef's Tip: Marinate sauce will be more flavourful after mixing; leave it in the refrigerator overnight before marinating the chicken. The sauce will become a deepened flavour.
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