Kalbi Chicken Recipe - Cook with K.P SE08 EP43

Add 3 teaspoons of castor sugar to a bowl.

Add 1 teaspoon of white pepper to the bowl.

Pour in 1/3 to 1/4 cup of soy sauce into the bowl.

Add 1 1/2 teaspoons of ginger paste into the bowl.

Add 2 teaspoons of garlic paste into the bowl.

Pour in 1 tablespoon of Chinese rice wine (Xiao Jing wine) into the bowl.

Add 2 to 3 teaspoons of sesame oil to the bowl.

Add 1 to 1 1/2 tablespoons of sesame seeds to the bowl.

Slice 2 chicken breasts thinly across the grain after firming them up in the freezer for 45 minutes to an hour.

Place the sliced chicken into the marinade and mix well, ensuring the marinade coats all the meat. Let it marinate for a minimum of 24 hours.

On the next day, heat a hot plate or teppanyaki grill and add a little oil.

Slice 1 medium onion and add it to the hot plate, cooking until tender.

Halfway through cooking the onions, add a little rice wine to steam them.

Remove the cooked onions from the grill.

Cook the marinated chicken in batches on the grill, stir-frying for 2 to 3 minutes maximum until done.

Serve the kalbi chicken with fried rice.

Equipment Needed

Spice Level:

Allergens