Baek Jong-won's Chicken Steak
A crispy-on-the-outside, tender-on-the-inside chicken steak cooked without cooking oil, using only the chicken's own fat to crisp up the skin, served with a special garlic butter sauce based on Jin-ganjang and vinegar.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not use any cooking oil so that the chicken skin can fry in its own natural fat, making it much crispier and more savory.
- Because the chicken meat is thick, cooking it over high heat will burn the outside while leaving the inside uncooked, so it must be cooked gently over medium-low heat.
- You must add vinegar when making the sauce to bring out the acidity and cleanly cut through the richness of the chicken. You can also use lemon juice instead of vinegar.
- When plating, pouring a large amount of sauce over the chicken can make the crispy skin soggy, so it is recommended to pour it under or around the meat.
Recommended for
- Those who want to enjoy a wonderful family restaurant-style Western meal at home.
- Those who want to taste the perfect texture of crispy chicken skin and moist meat.
- Those who want to easily make a high-quality steak without the difficult process of deboning.
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