Soy butter pan grilled chicken Recipe

Soy butter pan grilled chicken Recipe:

This soy butter pan-grilled chicken recipe is rich, juicy, sweet, salty, garlicky, and buttery. Nice, huh? Also, preparation goes by so quickly. Simply combine the chicken and sauce after a brief period of marinating, and immediately place it on your hot grill pan. The cooking process will only take a few minutes.

In Korean cooking, butter is not frequently used. My grandmother, who was among the best cooks I’ve ever known, taught me how to make this dish, as I mentioned in the video. She used margarine because butter was scarce in Korea at the time. I have modified the recipe over the years to this current iteration. The idea is to create a dish that is quick to prepare, delicious, and shiny.

It is made creamy by the butter, and slightly sweet and glossy by the rice syrup. The soy sauce adds saltiness, and chicken is always good with loads of garlic.

This chicken makes a delicious meal when served with sides and rice, and it pairs particularly nicely with kimchi. It is ideal for use in lunchboxes that are packed in the morning and consumed later because it maintains its excellent flavor even after cooling down. In order for the chicken to cook rapidly on the pan, I use boneless chicken thighs, but you may use legs or breasts as long as they are boneless.

Ingredients:

• 2 pounds chicken thighs
• cut into 2 x 1 inch chunks
• 1 cup milk
• 3 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 8 garlic cloves, minced
• 2 teaspoons minced ginger
• ¼ cup rice syrup 
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 or 2 green onions

Instructions:

Make chicken:

1. Milk and chicken bits should be combined in a big basin.
2. Refrigerate for at least 30 minutes with a cover on.

Produce a flavoring sauce:

1. In a small bowl, mix rice syrup, soy sauce, black pepper, garlic, and ginger.
2. Blend thoroughly with a wooden spoon.

Spice up the chicken:

1. Squeeze out any extra milk with your hands after draining the chicken in a colander.
2. To remove excess moisture, return the chicken to the bowl and pat dry with a paper towel.
3. Chicken in the bowl should now have spice sauce added.
   

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4. Mix thoroughly by hand or with a wooden spoon.

Pan-grill:

1. Over medium-high heat, prepare a grill pan or cast-iron skillet.
2. The grill should be covered in vegetable oil. Place the chicken on the grill pan while distributing
3. Turn the heat down to medium, then cover. 6 minutes of cooking.
   

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4. Flip the chicken over after opening. Turn up the heat to medium-high, scrape the marinade from the bowl onto the chicken, and move the meat about and turn it occasionally to prevent burning or overcooking.
5. Rub the butter all over the chicken with tongs, flip it over, and continue cooking for one more minute.
6. Insert a skewer to determine whether the chicken  finishes cooking; if the juices run clear, the chicken  finished cooking. It needs to  cook for a little longer if it’s slightly pink.

Serve:

1. Add the finely chopped green onion after transferring to a plate. Serve with rice, kimchi, and some additional sides.

Source: maangchi