Overview
This Pan Grilled Chicken recipe, infused with vibrant Korean flavors, is a delightful and straightforward dish that seamlessly transitions from a hearty meal to a light summer fare. Perfectly paired with simply roasted potatoes and a fresh green salad, it has become a beloved staple in many homes. Whether you’re preparing a weeknight dinner or a special gathering, this dish promises to impress with its rich taste and enticing aroma.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Dark soy sauce | 3 tablespoons |
| Sugar | 1 ½ tablespoons |
| Garlic | 2 cloves, minced |
| Ginger root | 1 tablespoon, minced |
| Spring onions | 2, chopped |
| Sesame seeds | 1 tablespoon |
| Ground black pepper | to taste |
| Sake | 2 tablespoons |
| Boneless skinless chicken breasts | 4 pieces |
| Mushrooms | 350 grams, sliced |
| Hot green chili peppers | 1, sliced |
| Cooking oil (for frying) | as needed |
Nutritional Information Table (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 252.4 |
| Total Fat | 12.6 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 50.8 mg |
| Sodium | 737.9 mg |
| Total Carbohydrates | 10.5 g |
| Dietary Fiber | 1.2 g |
| Sugars | 6.7 g |
| Protein | 22.8 g |
Preparation Time
- Prep Time: 2 hours (includes marinating time)
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
Instructions Table
| Step | Instruction |
|---|---|
| 1 | In a mixing bowl, combine the dark soy sauce, sugar, minced garlic, minced ginger, chopped spring onions, sesame seeds, ground black pepper, and sake. Mix well until sugar dissolves. |
| 2 | Arrange the boneless skinless chicken breasts in a shallow dish and pour the marinade over them, ensuring that each piece is well coated. Cover and refrigerate for at least one hour to allow the flavors to meld. |
| 3 | When ready to cook, heat a drizzle of cooking oil in a frying pan over medium-high heat. Once the oil is shimmering and hot, carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. |
| 4 | Cook the chicken for approximately 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the pan and transfer it to a warm serving dish. |
| 5 | In the same pan, add the sliced mushrooms and hot green chili peppers, then pour in the remaining marinade. Stir for about one minute to combine, allowing the flavors to develop. |
| 6 | Pour the sautéed mushrooms and chili over the cooked chicken, ensuring a generous coating. Serve the dish hot, garnished with additional spring onions or sesame seeds if desired. |
Serving Suggestions
This delectable pan grilled chicken is incredibly versatile. It pairs wonderfully with roasted potatoes seasoned with herbs, or for a lighter option, accompany it with a crisp green salad drizzled with a tangy vinaigrette. Feel free to adjust the level of spice by modifying the amount of green chili used, catering to your family’s taste preferences.
Final Thoughts
This Pan Grilled Chicken recipe not only showcases the rich, bold flavors of Korean cuisine but also allows for simplicity and ease in preparation, making it a perfect dish for any occasion. Enjoy the harmonious blend of flavors, and watch as it quickly becomes a regular feature at your dinner table!