My BEST EVER Korean Grilled Chicken Recipe | Marion's Kitchen
Korean-style Char-grilled Chicken with a spicy, lemony salt - guys, this one is super simple and full of flavour.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Backyard BBQ...and my BEST grilled chicken marinade ???? | Ep 3 Marion's Kitchen Australia
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Restaurant-Style Grilled Chicken | Grilled Chicken| Restaurant Style Recipe| Chicken Recipes| Cookd
Cook the most delicious meals with the Cookd recipe mixes - click here to BUY NOW ????????
The much-awaited crowd favorite #Grilledchickenrecipe is finally here. This #RestaurantStyleGrilledChicken is made using Chicken, Garlic, Kashmiri Red chili. You can now enjoy this at home with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Chicken (Whole, with skin) - 1 no (around 1 kg)
Brine
Water - 750 ml
Salt - 2 tsp
Vinegar - 1 tbsp
Kashmiri Red Chilli Powder - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Marination
Kashmiri Dry Red Chilli (de-seeded) - 20 nos
Coriander Leaves - 3 tbsp
Green Chilli - 1 no
Garlic - 10 cloves
Ginger - 1 inch
Black Peppercorn - 1 tsp
Onion - ½ no
Tomato Ketchup - 2 tbsp
Butter - 2 tbsp
Curd - 2 tbsp
Salt - 2 tsp
Black Salt - 1 tsp
Cumin Powder - 1 ½ tsp
Coriander Powder - 1 ½ tsp
Cardamom Powder - ½ tsp
Chaat Masala - 1 tsp
Lemon Juice - 2 tbsp
Garam Masala Powder - 1 tsp
Oil - 2 tbsp
Homemade Mayonnaise
Egg - 1 no
Garlic - 3 nos
Sugar - ¼ tsp
Salt - ¼ tsp
Lemon Juice - 1 tsp
Oil - ½ Cup
Instructions:
1.Make slits on the thicker parts of the whole chicken, especially the breast and legs.
2.In a bowl, mix together all the ingredients for the brine until everything is dissolved. Add the chicken and refrigerate for at least 30 minutes, or ideally for 2 hours.
Marination
3.For the marination, add the de-seeded Kashmiri chillies to a pot of boiling water. Boil for 5 minutes or until the chillies are tender.
4.Add it to a blender along with all the other ingredients for the marination. Blend it to a smooth paste.
Other Steps
5.Take the chicken out of the brine and pat it completely dry using a cloth or thick paper towels.
6.Apply the marination all over the chicken and inside it too.
7.Marinate in the refrigerator for at least 1 hour, but preferably for 6 hours or overnight.
8.Preheat an oven to 220°c. Secure the legs and wings of the chicken by tying it with a twine or by using toothpicks.
9.If your oven has a rotisserie rod, insert the chicken through it and secure it tightly using the screws. If you do not have the rod, you can place it on a roasting rack and cook it.
10.Cook at 220°c for 10 minutes, then reduce the heat to 180°c and cook for 1 hour more.
Homemade Mayonnaise
11.To a small blender jar, add the eggs, garlic, salt, sugar and lemon juice. 12.Blend it for a few seconds to combine.
13.Drizzle the oil gradually in a thin stream while blending on low speed. Do not over-mix. Stop when the mayonnaise is thick. You can use more or less oil as needed.
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Best & Easiest Way to Cook Chicken Chop! Chinese Style Chicken Chop 西式鸡扒 Singapore/ Malaysian Recipe
Singapore is a multiracial and multicultural country with ethnic Chinese (about 76% of the citizen population), Malays (15.0%), and ethnic Indians (7%). We also have Eurasians as well as other non-Singapore citizens in Singapore. Given our racial proportion, one would have imagined that our coffeeshops or foodcourts only have Chinese, Malay or Indian food but no matter what, there will always be one stall selling what we term affectionately as Western food. In case you're wondering how a Western food stall looks like in Singapore, just google it and there are plenty of images out there. Interestingly, the Western food we get at coffeeshops or foodcourts are usually marinated in Chinese style. :)) We grow up eating this type of Western food and we love it! My favourite order at a Western food stall is always chicken chop. Roland's favourite is mixed grill because he likes variety. What's yours?
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Singapore / Malaysian Style Chicken Chop 西式鸡扒
Ingredients:
Serves 3 pax
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Marinated chicken
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3 boneless chicken leg - butterflied (roughly around 220g or 7.76oz each)
3 tablespoons light soy sauce
2 tablespoons oyster sauce
0.5 teaspoon sugar
2 cloves crushed garlic
A few dashes of white pepper
Gravy
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20g (0.7 oz) unsalted butter
1 teaspoon grounded black pepper
1/3 of chicken stock cube
8g or 0.5 tablespoon all-purpose flour
200ml (6.76 fl oz) water
0.5 teaspoon dark soy sauce
Other ingredients
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Some french fries
Some baked beans
Some mixed vegetables
Some dinner rolls or bread
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce
Light soy sauce
Grounded white pepper
Grounded black pepper
Chicken stock cube
All-purpose flour
Premium dark soy sauce
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching)
Buy the exact set in Singapore:
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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Get Sennheiser wireless microphone from Amazon:
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Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
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The Juiciest Grilled Chicken Breasts
This recipe delivers the juiciest grilled chicken you'll ever make, and it includes instructions for different types of grills.
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Grilled Lemongrass Chicken Recipe - Better Than Takeout!
This easy, delicious recipe is a staple in Vietnamese restaurants in Canada, and it's super easy to make at home!
Thank you to iHerb for sponsoring this video! Use my rewards code PAILIN for a discount on products. Shop at iHerb.com:
Here are all the iHerb products in my haul:
Now Foods, Real Food, Agar Powder
Mild By Nature, Tear-Free Baby Shampoo & Body Wash
Azelique, Age Refining Cleanser
Madre Labs, Highly Concentrated Laundry Detergent
Mild By Nature, Fruit and Vegetable Wash
Bob's Red Mill, TVP, Textured Vegetable Protein
Wilderness Poets, Organic Raw Pistachio Butter
Equal Exchange Organic Coffee, Decaffeinated
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at