RecipeDB

Cooking in progress....

Korean Chicken Teriyaki-Yangnyom Tak

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.3288
Energy (kCal)4481.798
Carbohydrates (g)90.7672
Total fats (g)414.8894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the chicken thighs in to bite size pieces, set aside. | 2. About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market. | 3. Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well. | 4. Marinate meat for at least 1 hour. | 5. Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned. | 6. Serve with steamed rice. | 7. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 2 lbs boneless skinless 3986.4 7.1574 86.7948 400.7238
    soy sauce 6 tablespoons 50.88 4.7328 7.8144 0.5472
    red pepper paste market 1 tablespoon - - - -
    sugar 5 tablespoons 275.31 68.862 0.0 0.0
    tomato ketchup 2 tablespoons - - - -
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    sauce 1 teaspoon 9.85 0.27399999999999997 0.5165 0.746
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    pepper - - - -
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition