Dak Bulgogi (Korean Barbeque Chicken)
Portion Size: 4 ounces chicken with sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup reduced sodium soy sauce | |
| 1 apple | Peeled, cored and chopped |
| 2 tablespoons brown sugar | |
| 2 tablespoons sesame seeds | |
| 2 tablespoons cornstarch | |
| 6 cloves garlic | Washed, trimmed and minced |
| 1/2 teaspoon ground ginger | |
| 2 teaspoons gochugaru (Korean chile powder) | |
| 2 tablespoons sesame oil | |
| 2 ½ lbs. boneless skinless chicken thighs | |
| 4 green onions | Wash, trim and cut into thin strips including tops. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a food processor combine, soy sauce, apple, brown sugar, sesame seeds, chili powder, garlic and ginger. | |
| 2 | Cut the chicken breasts into bite size pieces. Divide marinate in half. Combine ½ the marinate with the chicken in a bowl for 30 minutes or more. Drain excess marinate before cooking and discard. Reserve the other ½ of the sauce and combine with cornstarch. Heat the oil in a large skillet. Add chicken and sauté for 8 to 10 minutes or until juices run clear. | Discard marinate drained marinate. |
| 3 | Pour remaining sauce with cornstarch over chicken. Heat until thick. Garnish with onions. | Cook until internal temperature reaches 165 degrees F. |
Posted in Chicken Dinner Recipes
