Korean Skewered Chicken
NOTES : You will need to purchase 5 gallons of apple cider for the complete recipe. I have broken down the additions as needed in the recipe, for simpler instructions. If you are using local, unpasteurized, preservative free (as recommended) cider, you may want to wait to purchase the last gallon as close to bottling time as possible, to avoid spoilage.
Main Ingredients
| Ingredients | |
|---|---|
| 1 | Chicken Breast |
| 8 | skewer sticks (5 inch) |
| 2 | Korean Green Peppers |
| 8 | green onions (bottoms) |
| 8 | garlic cloves |
Sauce Ingredients
| Ingredients | |
|---|---|
| 2/3 Cup | water |
| 1/4 Cup | Soy Sauce |
| 2 Tbls | cooking wine (or water) |
| 1 1/2 Tbls | sugar |
| 2 | garlic cloves |
| 1 | fingernail size ginger |
| 1/2 tsp | peppercorns |
| 1 pinch | hot pepper flakes (optional) |
Marinating Ingredients
| Ingredients | |
|---|---|
| 1 tsp | cooking wine |
| 2 pinches | salt |
| 2 pinches | black pepper |
Preparation
Marinate Chicken
- Cut 1 chicken breast into ½ inch cubes. You can use any other cuts of chicken that you like.
- Marinate the chicken with 1 tsp of cooking wine, 2 pinches of salt, and 2 pinches of black pepper while you are preparing the other things.
Combine all of the ingredients for the sauce:
- ⅔ cup water,
- ¼ cup soy sauce,
- 2 Tbsp cooking wine (or water),
- 1½ Tbsp sugar,
- 2 garlic cloves,
- 1 fingernail sized piece of ginger,
- ½ tsp peppercorns,
- and 1 pinch of hot pepper flakes in a sauce pan.
- Stir until the sugar dissolves.
Once the sauce starts to boil, cook it on medium for 5 minutes.
Chop the peppers, onions, and garlic into similar sized pieces compared to the chicken pieces. The peppers are not very spicy and they have a little sweet flavor in their crunchy texture. If you cannot find these Korean peppers, you can use banana peppers, bell peppers, or any other pepper that you like.
Obtain 8 5-inch bamboo skewers. Place the ingredients on the skewers in the following order: garlic, chicken, pepper, chicken, onion, and then chicken.
Strain the sauce and discard the cooked vegetables.
In a heated and generously oiled pan (about 1 Tbsp of cooking oil), place the skewers and cook them on medium-high. Fry them on each side for about a minute.
Pour half of the sauce over the skewers and cook for about another 5 minutes on high. In 5 minutes, the sauce will thicken or almost disappear.
Flip the skewers over and pour the rest of the sauce on top of them. Cook them for another 5 minutes.