What do you think of chicken breast? flavorless? too dry? Today, let me show you 4 New Ways to Enjoy Chicken Breasts. From now on, I’m sure there will be no boring chicken breasts on your table. Alright, are you guys ready? Let’s get started!
#1 KOREAN CHICKEN SALAD
Ingredients:
- 1-2 green cabbage leaves
- 2 lettuce leaves
- 1/2 cucumber
- 2 bell peppers
- 1 chicken breast
- Generous pinch of salt, to season
- 1.5 tbsp neutral-tasting oil, divided
Salad Dressing:
- 1 tbsp soy sauce
- 1 tbsp Korean (or Japanese) mustard
- 2 tbsp white vinegar
- 1 tbsp mirin
- 1 tbsp light corn syrup
- 1/2 tsp minced garlic
Instructions:
1. Thinly slice the cabbage and lettuce. Slice the cucumber and bell peppers into thin strips. Nice arrange all the vegetables on a wide plate.
2. Make the salad dressing. In a small container, mix together the soy sauce, mustard, vinegar, mirin, corn syrup, and minced garlic.
3. Prepare the chicken. Put the chicken breast in a plastic bag and pound it out with a meat mallet or a saucepan. Sprinkle a generous pinch of salt on both sides. Keep it in the fridge for 45 minutes.
4. In a pan, heat the oil (1 tbsp) over high heat. Once you see smoke from the pan, reduce the heat to medium and add more oil (1/2 tbsp). Immediately, add the chicken. Cook, turning the chicken every 30 seconds, for 5 minutes or until it turns golden brown on both sides. Remove from the pan. Cover with foil and let rest for 5 minutes.
5. Place the sliced chicken on top of the vegetables and drizzle with dressing. Enjoy~!
#2 DAKGALBI (2-3 servings)
Ingredients:
- Handful of Korean rice cakes
- 1 cup green cabbage leaves
- 5 perilla leaves (optional)
- 1/2 sweet potato
- 2 green onions
- 14.1 oz (400g) chicken breasts
- 1 tbsp neutral-tasting oil
- 1/2 cup shredded mozzarella & cheddar cheese, plus more if needed
Marinade:
- 3 tbsp sugar
- 3 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 1 tbsp light corn syrup
- 1 tbsp minced garlic
- 1 tsp concentrated chicken stock (or chicken bouillon powder)
- Black pepper, to taste
- 2/3 cup (160ml) water
Instructions:
1. If you’re using frozen rice cakes, soak them in cold water for 30 minutes before cooking.
2. Cut the cabbage and perilla leaves (if using) into bite-sized pieces. Cut the sweet potato into thin matchsticks. Thinly slice the green onions. Cut the chicken breasts into bite-sized pieces.
3. In a large mixing bowl, mix together the sugar, Korean chili pepper flakes, Korean chili paste, soy sauce, oyster sauce, sesame oil, corn syrup, minced garlic, chicken stock, black pepper and the water. Add the chicken to the marinade and stir together. Cover and marinate in the fridge for 2 hours.
4. In a large pan, add the oil (1 tbsp). Add the sweet potato on the bottom of the pan along with the cabbage, green onions, rice cakes, and the chicken with the marinade. Turn on the heat to medium-high. Cover with a lid and cook for 3 minutes.
5. Cook, stirring occasionally, until the chicken is cooked through. (Grab a piece of chicken and cut it with scissors.) Add the perilla leaves. Mix everything together for 1 minute. Place on a serving plate. Pour the melted cheese on top. Serve with a bowl of hot rice. Enjoy~!
#3 DAKGOMTANG (1 serving)
Ingredients:
- 5-6 green onions, divided
- 1/2 oz (15g) garlic chives
- 3 cups (720ml) water
- 3 cloves garlic
- 1 tbsp mirin (or soju)
- 5 oz (150g) chicken breast
- 1 tsp concentrated chicken stock (or chicken bouillon powder)
- Salt, to taste
- 1 cup (210g) hot cooked rice
- Black pepper, to taste
- Korean chili pepper flakes (gochugaru), to taste
Dipping Sauce:
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp thinly sliced green onion
- 1/2 tbsp minced garlic
- 1/2 tbsp finely chopped green chili
Instructions:
1. Roughly chop the white parts of the green onions for stock. Thinly slice some green onions and chives.
2. Make the dipping sauce. In a small bowl, mix together the soy sauce, vinegar, Korean chili pepper flakes, green onion, minced garlic, and chili.
3. To a pot, add 3 cups (720ml) water along with the white parts of the green onions, whole garlic cloves, mirin, and chicken breast. Bring it to a boil and simmer for at least 15 minutes.
4. Once the chicken is cooked through, take it out and let sit. Once the chicken is cool enough to handle, tear into strips. Set aside.
5. Meanwhile, discard the garlic cloves and green onions from the broth. Add the chicken stock and give it a stir. Taste and add more salt to taste. If it’s a little salty, you’re good to go. Add the sliced green onions and boil for 1 minute.
6. Add the rice in a bowl. Top with shredded chicken and the broth. Sprinkle with the chives, black pepper and Korean chili pepper flakes. Serve with kimchi and the dipping sauce. Enjoy~!
#4 DAKGANGJEONG (2 servings)
Ingredients:
- Handful of Korean rice cakes (optional)
- 10.6 oz (300g) chicken breasts
- 1/2 tbsp minced garlic
- 1 tbsp mirin (or white wine)
- 1 tsp white vinegar
- Salt and pepper, to taste
- 3 tbsp potato starch (or cornstarch)
- High-heat oil
- 10 cloves garlic
- 1-2 green onions, to garnish
- Generous pinch of toasted sesame seeds, to garnish
Sauce:
- 1 tbsp soy sauce
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp ketchup
- 2.5 tbsp light corn syrup
- 1 tsp oyster sauce
- 1/2 tbsp minced garlic
Instructions:
1. If you’re using frozen rice cakes, soak them in cold water for 30 minutes before cooking. Pat dry with paper towels.
2. Cut the chicken breasts into bite-sized pieces. I recommend cutting it into thin and wide pieces. Put them in a mixing bowl. Add the minced garlic, mirin, vinegar, salt and pepper to taste. Gently massage it. Set aside.
3. Make the sauce. In a separate bowl, mix together the soy sauce, Korean chili paste, ketchup, corn syrup, oyster sauce, and minced garlic.
4. Take out a container that has a lid. Add the potato starch (3 tbsp). Add in the chicken pieces. On top of that, add more potato starch (2 tbsp). Cover and shake it until the chicken is completely coated.
5. To a large pan, add enough oil until it covers the bottom of the pan. Heat it over medium-high heat. Once the pan nice and hot, add the chicken pieces, one by one. Cook, flipping occasionally, until the chicken is halfway cooked.
6. Add the whole garlic cloves and rice cakes (if using). Wipe off the excess oil with paper towels. Add the sauce and stir-fry until everything is well coated.
7. Place on a serving plate. Sprinkle with green onions and sesame seeds. Enjoy~!
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2 Comments
Aaron and Claire-I’ve made many of your recipes. They are perfect and your video and descriptions are so helpful. I am not a good cook but now I can actually make something delicious.
Do you have a recipe for the Chinese scrambled egg with tomato? Would you consider creating a recipe for this?
Thanks!
I made the Easiest Dakgangjeong, it turned out super tasty and flavourful! Instead of corn syrup I used honey. Would definitely make again, thanks!