Sliced Chicken Kebabs

Name: Sliced Chicken Kebabs
Cuisine: Korea
Ingredients: 1 lb (500 g) boneless chicken breasts; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Sesame oil, to taste; 2–3 green onions, cut into 1½-in (4-cm) lengths; 16 bamboo skewers; Red chili pepper strips, to garnish; 5 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon malt liquid; 1 tablespoon ginger juice (pressed from grated fresh ginger root); 1 tablespoon ginger juice (pressed from grated fresh ginger root); 1 tablespoon rice wine; ¼ cup (60 ml) water; 1 egg, white and yolk separated; Oil, for frying

Daksanjeok

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 lb (500 g) boneless chicken breasts
Salt and freshly ground black pepper

Korea
Starter

Method

Clean the chicken breasts and pat dry with paper towels. Place each between sheets of plastic wrap and pound with a mallet to about ¼ in (6 mm) thick. Cut the edges of each chicken breast with a knife tip every 2 in (5 cm) or so to prevent it from curling and shrinking when cooked, then sprinkle with some salt and pepper.
Heat the oil in a skillet until very ho