Pairs well with Homemade Spicy Zipcobar Chicken
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Homemade Spicy Zipcobar Chicken
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A homemade spicy chicken dish inspired by charcoal-grilled chicken, marinated in milk to remove any fishy smell, stir-fried with peppers and rice cakes, and finished with a smoky flavor and sesame seeds.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken legs - 4 pieces (washed and skin on)
- milk - enough to cover chicken legs, about 1 cup (for soaking chicken legs to remove fishy smell)
- green peppers - 1 medium (cut into thin strips)
- red peppers - 1 medium (cut into thin strips)
- salt - 1 teaspoon (for seasoning chicken)
- black pepper - 1/2 teaspoon (for seasoning chicken)
- tteokbokki rice cakes - 100 grams (Korean rice cakes)
- green chili peppers - 1-2 (sliced)
- red chili peppers - 1-2 (sliced)
- seasoning sauce - watch the video to see (prepared spicy sauce (watch video for exact ingredients))
- sesame seeds - 1 tablespoon (for garnish)
Instructions
- Soak Chicken: Pour milk over the chicken legs and soak them for about 20 minutes to remove any fishy smell.
- Prepare Peppers and Season Chicken: Cut the green and red peppers into thin strips. Wash the chicken legs in water, sprinkle salt and pepper on them, and let sit for about 10 minutes.
- Cook Chicken Skin Side Down: Place the chicken skin side down in a pan and cook until the bottom side becomes golden brown.
- Flip Chicken and Cook: Turn the chicken over and cook the other side until done.
- Add Rice Cakes and Peppers: Add the tteokbokki rice cakes, green chili peppers, and red chili peppers to the pan and stir-fry for 2 more minutes.
- Add Seasoning and Stir-Fry: Add the prepared seasoning sauce and stir-fry for about 4 more minutes.
- Finish and Garnish: Sprinkle sesame seeds on top and serve.
