Korean Boneless Reg Recipe
Make Korean Boneless Reg Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Chicken
Garnish
Method
Marinade Preparation
- 1
Combine Ingredients
In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. Stir well until the brown sugar is fully dissolved.
- 2
Marinate Chicken
Place the boneless chicken thighs in a large resealable bag or bowl and pour the marinade over the chicken. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor.
Cooking Chicken
- 3
Prepare for Frying
After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Meanwhile, heat vegetable oil in a large skillet or frying pan over medium-high heat.
- 4
Coat Chicken with Cornstarch
Remove the chicken from the marinade and let the excess marinade drip off. Place cornstarch in a shallow dish and coat each piece of chicken thoroughly with cornstarch, shaking off any excess.
- 5
Fry Chicken
Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken thighs to the pan in a single layer, ensuring not to overcrowd the pan. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- 6
Garnishing and Serving
- 7
Garnish Chicken
Slice the rested chicken into strips and place on a serving platter. Sprinkle with sesame seeds and chopped green onions for garnish.
- 8
Serve
Serve the Korean Boneless Chicken hot with rice or as a part of a larger meal. Enjoy!
