Honey garlic chicken recipe
Honey soy chicken recipe
Honey soy garlic chicken one pan
Please see below for the ingredients, written recipe, FAQ, and more!!
(Chapter)
0:00 Prepare ingredients
2:37 Cooking part
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(Recommended videos?)
[Teriyaki Fried chicken]
[Chicken Katsu (Crumbed chicken cutlet]
[Yakitori (Grilled chicken skewer)]
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[Ingredients 2-3 serves] (GRAM)
-Chicken thigh 600g
-Honey 15g
-Garlic 20g (as peeled)
-Soy sauce 2tbsp (30ml)
(Brine)
-Water 500ml
-Kombu salt 1tsp (6g)
-Sugar 1tsp (5g)
(Kombu salt)
-Salt 50g
-Kombu 4g
(Others)
-Black pepper
-Bread flour
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[Ingredients 2-3serves] (OUNCE)
-Chicken thigh 1.3lb
-Honey 0.5oz
-Garlic 0.7oz (as peeled)
-Soy sauce 2tbsp (1oz)
(Brine)
-Water 17.6oz
-Kombu salt 1tsp (0.2oz)
-Sugar 1tsp (0.2oz)
(Kombu salt)
-Salt 1.7oz
-Kombu (Dried kelp) 0.1oz
(Others)
-Black pepper
-Bread flour
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[Method]
[Chapter1: Prepare ingredients]
-Prepare brine (Just mix everything)
-Soak chicken for 1hour to 24hour
-Strain, pat dry. Sprinkle pepper and bread flour
-Leave it skin side up so it won’t be soggy
-Mince garlic
[Chapter2: Cooking part]
-Hot pan. Generous amount vege oil
-Medium high heat. Chicken in. Skin side down
-Don’t overcrowd the pan
-Cover with a foil. Leave some space
-Cook 4-5 mins until skin looks brown
-Strain 2/3 of the oil. add garlic
-Make an angle on the pan. low heat
-Cook the garlic in the oil until light brown
-Keep the heat right under where the garlic is
*(You can keep your pan flat is it’s too tricky.
Just keep scraping the garlic to where the heat is)
-Turn off the heat. Flip the chicken
-Add honey. Low heat again until sizzling
-Add soy sauce
-Cook for a minute. Done mate!
[FAQ]
Q: Why do I use kombu for everything?
A: As a Japanese chef, I want to introduce it to the world.
And want to support Japanese Marine products industry.
So I want to make this channel as socially meaningful
Q: I can’t find Kombu
A: Use Kombu dashi powder or MSG
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