Main ingredients 🥩
chicken meatbeef suetgreen onionflourpremium soy saucevinegarsesame oil
Lim Sung-geun Traditional Chicken Pogae
Grilled with beef suet instead of cooking oil for a rich, savory flavor, then simmered in a special soy sauce and vinegar sauce—this is a Joseon Dynasty-style traditional chicken dish.
🙋 Recommended for
- ⭐ Those looking to try something different and historically rich instead of everyday delivery chicken
- ⭐ People who want to make clean, hassle-free fried chicken using just one pan without the mess of splattering oil
Ingredients needed 🛒2 servings
- 1 whole chicken, cut into pieces (thighs, breast, etc.)
- beef suet (kidney fat) about 100g
- 1 green onion
- 2 tablespoons flour
- 2 tablespoons premium soy sauce
- 100g water (half cup)
- 2 tablespoons vinegar
- 1 tablespoon sesame oil
- a pinch of black pepper
Recipe 🍳
- Lay the chopped chicken pieces evenly on the dry bottom of a non-stick pan without overlapping.
- Take about 100g of beef suet and scatter it between the chicken pieces, then add the halved green onion.
- Cover the pan and cook over medium heat for 5 minutes on one side, flip the chicken, cover again, and cook the other side for 5 minutes.
- While the chicken cooks, mix 2 tablespoons of flour, 2 tablespoons of premium soy sauce, and 100g of water in a bowl until smooth. Then combine 2 tablespoons of vinegar, 1 tablespoon of sesame oil, and a pinch of black pepper to make the sauce (coating).
- Once the chicken is cooked through, turn off the heat, remove the chicken and green onion, and completely drain all the rendered beef fat from the pan.
- Clean the pan, return the grilled chicken, and turn the heat to high.
- Pour the prepared flour sauce evenly over the chicken, stir rapidly over high heat for about 2 minutes, until the sauce adheres like a crispy coating on the surface.
- Add chicken, beef suet, and green onion to the pan, cover, and grill each side for 5 minutes.
- Mix flour, premium soy sauce, water, vinegar, sesame oil, and black pepper to prepare the sauce.
- Remove the chicken and green onion, then thoroughly drain all the beef fat from the pan.
- Return the chicken to the pan, turn up the heat to high, pour in the sauce, and quickly stir-fry for 2 minutes to coat the chicken.
Cooking tips 💡
- The key ingredient, beef suet (kidney fat), can be found at butcher shops and provides an unmatched depth and richness that regular cooking oil cannot match.
- The vinegar in the sauce quickly coagulates proteins, locking in the chicken’s juices and significantly enhancing its chewy texture.
- During the final step, when pouring in the sauce, keep the heat at maximum to prevent the flour mixture from becoming sticky and ensure it adheres cleanly and neatly to the chicken.
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