17 食谱使用鸡肉 — 拌饭、烤肉、泡菜——发酵、辛辣、咸味十足。
这些17韩国鸡肉食谱平均准备时间约54分钟，每份提供340-620 kcal，6%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
韩国菜是大胆、辛辣和深层鲜香的，建立在发酵辣椒酱上和烤肉与生动banchan配菜的平衡。当韩国厨师使用鸡肉时，他们伸向gochujang、gochugaru、酱油、大蒜、芝麻油和烤芝麻，并且这些食谱中最常出现的技法是炖, 蒸, 煎 和 煮沸。
世界上最常见的蛋白质 — 温和、精瘦，几乎适应任何香料和烹饪方法。在这个集合中最常见的是与gochujang, garlic, soy sauce, sesame oil, onion 和 scallions一起烹饪。这里的菜肴跨越韩国经典在仅仅35分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏： Korean Fried Chicken Recipe — Double-Fried, Crispy & Glazed 是这个集合中评分最高菜肴在4.9★来自9,180评分。
The crispiest Korean fried chicken — double-fried for a shatteringly thin, glass-like crust, tossed in a sweet-spicy gochujang glaze. This authentic Korean fried chicken recipe is the world's crispiest fried chicken.
Ultra-crispy double-fried chicken in gochujang glaze.
Double-fried chicken wings with a sticky-sweet gochujang glaze — Korea's contribution to global comfort food, restaurant-quality at home.
Korean double-fried chicken in sweet and spicy gochujang glaze — crispy, sticky, addictive.
Gimbap — a Korean rolled rice dish with vegetables, eggs, and meat, wrapped in seaweed and served in slices.
Tender chicken stir-fried with gochujang, vegetables and glass noodles in a fiery, deeply savory Korean sauce.
Fluffy fried rice wrapped in a silky soft omelette and finished with a tangy ketchup sauce — Korea and Japan's beloved Western-fusion comfort dish.
Andong's famous braised chicken dish — whole chicken pieces slow-simmered with glass noodles, potatoes and vegetables in a rich soy-based sauce.
Chuncheon-style dakgangjeong — twice-fried Korean chicken pieces lacquered in a glossy sweet-soy-garlic sauce, the signature street food of Gangwon Province.
Seoul Gochujang Chicken Rice Bowl brings korean flavor into a practical home recipe with chicken thighs, gochujang, doenjang, sesame oil and garlic, and a finish of scallions.
Jeonju Sesame Lime Stew turns korean pantry flavors into a complete stew with chicken legs, gochujang, doenjang, sesame oil and garlic, and a fresh scallions finish.
Gangwon Green Herb Salad turns korean pantry flavors into a complete salad with grilled chicken, gochujang, doenjang, sesame oil and garlic, and a fresh scallions finish.
Korean Market Lemon Herb Rice Bowl brings korean flavor to a practical rice bowl built with chicken thighs, gochujang, doenjang, sesame oil and garlic, and a fresh scallions finish.
Korean Mountain Green Herb Salad brings korean flavor to a practical salad built with grilled chicken, gochujang, doenjang, sesame oil and garlic, and a fresh scallions finish.
A hearty, spicy braised chicken skillet with potatoes and carrots in a gochujang sauce.
Bone-in chicken roasted with a sticky, spicy-sweet gochujang glaze until deeply caramelized.
Twice-fried crispy chicken pieces tossed in a sticky, sweet-spicy gochujang glaze with garlic and sesame seeds.
寻找饱满、粉红色的肉质，没有灰色斑块，气味清新。鸡腿比鸡胸肉汁液更丰富，更耐高温；带骨带皮的块肉提供最多风味。
在烤前拍干以获得适当的褐色，并在室温下静置15分钟，使其均匀烹饪。含酸性或酸奶的腌汁能使精瘦鸡胸肉变嫩。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
精瘦、高蛋白选择：无皮鸡胸肉每100克提供约31克蛋白质，饱和脂肪很少。
大多数这些17韩国鸡肉食谱从开始到完成准备好约54分钟。最快的，Omurice (Korean-Style Omelette Rice)，采用约35分钟，而较慢煮菜肴运行至70分钟。
跨越这个集合他们范围从约340至620 kcal每份，平均496 kcal — Kimbap (Korean Rice Roll)是最清淡选择在340 kcal。
Korean Gochujang Glazed Baked Chicken是开始一个好地方 — 评级easy和在约60分钟汇聚。6%食谱这里初学者友好。
在这些食谱中，鸡肉最常与gochujang, garlic, soy sauce, sesame oil, onion 和 scallions配对。韩国厨房也依靠gochujang、gochugaru、酱油、大蒜、芝麻油和烤芝麻。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
