Chicken with cheese and corn
Origin of the recipe
This dish can be served on its own or as banchan, a Korean accompaniment to plain rice or noodles. This chicken has a characteristic Asian flavor—spicy, salty, and sweet all at once. The cheese sauce and corn add a rich and tender touch.
What do you need for cooking?
Ingredients
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Chicken legs
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Sugar
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Curry powder
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Crushed garlic
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Salt
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Ginger powder
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Pepper
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Oregano
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Milk
Sauce
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Chili powder
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Soy sauce
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Culinary wine
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Honey
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Sugar
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Ketchup
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Ginger powder
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Pepper
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Garlic water
Supplements
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Mozzarella
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Sweet corn
Kitchen utensils
- Board
- Bowl
- Baking tray
- Pan
- Container
- shoulder blade
- Sieve
- Scissors
- Lattice
- Paper
Step-by-step recipe
Step 1:
Cut the meat off the chicken thighs, trim off any excess fat with scissors, cut each piece into 3-4 pieces and place in a container.
Step 2:
Add salt, sugar, curry powder, ginger powder, crushed garlic or garlic powder, black pepper and oregano.
Step 3:
Add milk and stir.
Step 4:
Cover the container with a lid and refrigerate for 12 hours.
Step 5:
Place the crushed garlic in a bowl, add water, mix well and strain through a sieve, squeezing the liquid from the garlic into the bowl.
Step 6:
Add chili powder, soy sauce, ketchup, sugar, cooking wine, ginger powder, and honey to the garlic water. Stir.
Step 7:
Pour the sauce into the pan and simmer over low heat, stirring.
Step 8:
Once the sauce comes to a boil, cook for another 30 seconds and turn off the heat.
Step 9:
Add black pepper to the sauce and stir.
Step 10:
Place the chicken in a sieve and let the liquid drain.
Step 11:
Place a rack over a parchment-lined baking sheet and place the chicken skin-side up on the rack.
Step 12:
Preheat oven to 200 degrees and bake the chicken for 25 minutes.
Step 13:
Turn the pieces over and bake for another 10 minutes.
Step 14:
Place the chicken in a bowl and brush with sauce.
Step 15:
Place the grated mozzarella in the pan.
Step 16:
Add sweet corn.
Step 17:
Place the chicken on top and melt the cheese over low heat.
Step 18:
Remove the pan from the heat and serve.
Cooking tips
If you don't have an oven, you can cook the chicken in a frying pan.
If you don't have curry powder, you can substitute this spice with a mixture of masala, cumin and turmeric.
Don't stir the chicken while draining the liquid, just let it drain quietly.
Do not reduce the amount of milk, as it regulates the saltiness of the dish.
