Maangchi soy-butter chicken official video
Official video for the exact dish by its recipe creator
Official cooking video · Maangchi · YOUTUBESoy-Butter Pan-Grilled Chicken Thighs (4 Servings)
Boneless chicken thighs are chilled briefly in milk, coated in garlic-soy sauce and pan-grilled with butter; a mild Korean home meal.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut chicken into roughly 5 × 2.5 cm pieces and cover in milk. Refrigerate at least 30 minutes; never marinate at room temperature.
- 02
Combine soy sauce, pepper, minced garlic, ginger and rice syrup into a glaze.
- 03
Discard the milk that touched raw chicken, pat chicken dry, and mix it with the glaze.
- 04
Heat 1 tbsp oil over medium-high. Spread chicken in one layer, reduce to medium, cover and cook 5–6 minutes, then flip. Cook in batches if necessary.
- 05
Add all remaining raw-chicken-contact glaze to the pan and boil thoroughly while cooking chicken. Check the thickest chicken piece reaches at least 74°C (165°F) using a thermometer.
- 06
Coat cooked chicken with butter for about one more minute, scatter chopped green onion, and serve with rice.
Helpful source links
Before you cook
Discard raw-chicken-contact milk and sanitize tools. Boil any raw-contact sauce and verify chicken reaches 74°C (165°F). Check dairy, soy and possible wheat allergens; refrigerate leftovers promptly.
Allergens: 우유·유제품 / Milk, dairy / 乳, 대두 / Soy / 大豆, 밀(간장 제품에 따라) / Wheat depending on soy sauce / 小麦（しょうゆによる）
Image & source credits
These illustrations stand in for food photos.
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