Korean Chicken Teriyaki-Yangnyom Tak Recipe

Name: Korean Chicken Teriyaki-Yangnyom Tak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs; 6 tablespoons soy sauce; 1 tablespoon red pepper paste, kochu jang, can find in korean market; 5 tablespoons sugar; 2 tablespoons tomato ketchup; 2 tablespoons vinegar; 1 teaspoon hot sauce; 1/2 cup chopped onion; 1 teaspoon minced garlic; 1 tablespoon minced ginger; pepper; 1 tablespoon oil

Servings: persons

2 lbs boneless skinless chicken thighs
6 tablespoons soy sauce
1 tablespoon red pepper paste, kochu jang, can find in korean market
5 tablespoons sugar
2 tablespoons tomato ketchup
2 tablespoons vinegar
1 teaspoon hot sauce
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon minced ginger
pepper
1 tablespoon oil

1
Cut the chicken thighs in to bite size pieces, set aside.
2
About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
3
Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
4
Marinate meat for at least 1 hour.
5
Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
6
Serve with steamed rice.
7
Enjoy.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs boneless skinless chicken thighs, 6 tablespoons soy sauce, 1 tablespoon red pepper paste, kochu jang, can find in korean market, 5 tablespoons sugar, and more.

Yes, Korean Chicken Teriyaki-Yangnyom Tak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Chicken Teriyaki-Yangnyom Tak

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