Korean Bbq Chicken And Broccoli Recipes

Steps:

• Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
• Light a grill, making sure to include a zone of indirect heat.
• Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

Steps:

• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
• Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Steps:

• Preheat oven to 350 degrees.
• Cut chicken into bite-sized pieces and spread out in a single layer in a 9 X 13 inch pan sprayed with non-stick cooking spray (you could also use a 9x9" baking pan.)
• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.
• Remove mixture from heat and whisk in lemon juice and red pepper flakes.
• Pour mixture over chicken. Cover pan with foil and bake for about 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
• When finished cooking, drain some of the leftover juices into a saucepan. Place saucepan over medium-high heat and heat up juices to make a sauce. If desired, add 1 teaspoon cornstarch to the juices to make a thicker sauce (completely optional, but I love when the sauce is a little thicker).
• Add steamed broccoli to chicken in the pan and mix gently.
• Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.
• (This also works great with pork!!)

Steps:

• Instructions.
• Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
• Mix the marinade ingredients in a bowl until the sugar has dissolved.
• Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
• Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.).

Steps:

• In a dry skillet, toast sesame seeds at medium heat until golden brown.
• Mix rice vinegar, sesame oil, soy sauce, ginger, garlic, and 1 tablespoon of the sesame seeds. Let stand.
• Steam broccoli until tender-crisp.
• Mix dressing and steamed broccoli, and top with remaining sesame seeds.
• Let stand at room temperature until served.