AMAN DAN NYAMAN ! RESEP CHICKEN BULGOGI
Resep
Easy and Comforting Chicken Bulgogi
Bahan
Marinasi :
Bahan tumis :
Bulgogi sauce :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Keringkan ayam dari kulkas, potong-potong bite size.
- Bumbui ayam dengan sedikit garam, chicken powder, dan bawang putih bubuk, remas rata.
- Simpan di kulkas untuk marinasi sekitar 15 menit.
- Iris daun bawang dan cabai merah besar untuk bahan tumis.
- Campurkan saus: soy sauce, saus tiram, dark soy sauce, mirin, gula pasir, sedikit corn syrup, bawang putih cincang halus, sedikit black pepper, dan cabai kering yang sudah digunting (rendam dulu di air panas jika perlu), tuang sekitar 50 ml air.
- Render kulit ayam untuk mendapatkan minyak ayam alami di wajan/wok panas.
- Tumis ayam yang sudah dibumbui dalam minyak ayam tersebut, diamkan tanpa terlalu sering diaduk agar mendapat warna kecoklatan di bawah, lalu balik.
- Masukkan cabai merah besar dan daun bawang.
- Tuang saus bulgogi ke dalam wajan.
- Kentalkan dengan setengah larutan maizena, masak hingga saus menyusut dan mengental.
- Matikan api, tambahkan minyak wijen, aduk rata.
- Sajikan chicken bulgogi di atas nasi, taburi biji wijen dan daun bawang, tambahkan telur jika suka.
Ingredients
Marinade:
Stir-fry ingredients:
Bulgogi sauce:
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pat the chicken dry from the fridge, cut into bite-size pieces.
- Season the chicken with a little salt, chicken powder, and garlic powder, massage it in.
- Refrigerate for about 15 minutes to marinate.
- Slice the scallion and large red chilies for stir-frying.
- Mix the sauce: soy sauce, oyster sauce, dark soy sauce, mirin, sugar, a little corn syrup, finely chopped garlic, a little black pepper, and snipped dried chilies (soak in hot water first if needed), pour in about 50 ml water.
- Render the chicken skin to get natural chicken fat in a hot pan/wok.
- Saute the seasoned chicken in the chicken fat, let it sit without stirring too often to get a browned color underneath, then flip.
- Add the large red chilies and scallion.
- Pour the bulgogi sauce into the pan.
- Thicken with half the cornstarch slurry, cook until the sauce reduces and thickens.
- Turn off the heat, add sesame oil, mix well.
- Serve the chicken bulgogi over rice, sprinkle with sesame seeds and scallion, add an egg if you like.
Cook Mode
AMAN DAN NYAMAN ! RESEP CHICKEN BULGOGI
Easy and Comforting Chicken Bulgogi
AMAN DAN NYAMAN ! RESEP CHICKEN BULGOGI
AMAN DAN NYAMAN ! RESEP CHICKEN BULGOGI
Bahan
Marinasi :
Bahan tumis :
Bulgogi sauce :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Keringkan ayam dari kulkas, potong-potong bite size.
- Bumbui ayam dengan sedikit garam, chicken powder, dan bawang putih bubuk, remas rata.
- Simpan di kulkas untuk marinasi sekitar 15 menit.
- Iris daun bawang dan cabai merah besar untuk bahan tumis.
- Campurkan saus: soy sauce, saus tiram, dark soy sauce, mirin, gula pasir, sedikit corn syrup, bawang putih cincang halus, sedikit black pepper, dan cabai kering yang sudah digunting (rendam dulu di air panas jika perlu), tuang sekitar 50 ml air.
- Render kulit ayam untuk mendapatkan minyak ayam alami di wajan/wok panas.
- Tumis ayam yang sudah dibumbui dalam minyak ayam tersebut, diamkan tanpa terlalu sering diaduk agar mendapat warna kecoklatan di bawah, lalu balik.
- Masukkan cabai merah besar dan daun bawang.
- Tuang saus bulgogi ke dalam wajan.
- Kentalkan dengan setengah larutan maizena, masak hingga saus menyusut dan mengental.
- Matikan api, tambahkan minyak wijen, aduk rata.
- Sajikan chicken bulgogi di atas nasi, taburi biji wijen dan daun bawang, tambahkan telur jika suka.
Ingredients
Marinade:
Stir-fry ingredients:
Bulgogi sauce:
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pat the chicken dry from the fridge, cut into bite-size pieces.
- Season the chicken with a little salt, chicken powder, and garlic powder, massage it in.
- Refrigerate for about 15 minutes to marinate.
- Slice the scallion and large red chilies for stir-frying.
- Mix the sauce: soy sauce, oyster sauce, dark soy sauce, mirin, sugar, a little corn syrup, finely chopped garlic, a little black pepper, and snipped dried chilies (soak in hot water first if needed), pour in about 50 ml water.
- Render the chicken skin to get natural chicken fat in a hot pan/wok.
- Saute the seasoned chicken in the chicken fat, let it sit without stirring too often to get a browned color underneath, then flip.
- Add the large red chilies and scallion.
- Pour the bulgogi sauce into the pan.
- Thicken with half the cornstarch slurry, cook until the sauce reduces and thickens.
- Turn off the heat, add sesame oil, mix well.
- Serve the chicken bulgogi over rice, sprinkle with sesame seeds and scallion, add an egg if you like.
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