Jikoba Chicken Recipe

Name: Jikoba Chicken Recipe
Yield: 62 g
Ingredients: Stevia as Sugar Substitute 6 g; Chicken Stock 5 g; Low-Sugar Oyster Sauce 8 g; Low-Calorie Charcoal Spicy Sauce 8 g; Low-Sodium Fermented Kelp Soy Sauce 12 ml; Minced Garlic 8 g; Red Pepper Powder 15 g

75 kcal

#JikobaChicken #ChickenSkewer #SeasonedChicken #ChickenThighRecipe #SoySauceSeasoning #SpicySeasoning #BarSnackRecommended #LateNightSnack #ChickenRecipe #EasyCooking

Image coming soon

Ingredients

Main ingredients

Stevia as Sugar Substitute 6 g
Chicken Stock 5 g
Low-Sugar Oyster Sauce 8 g
Low-Calorie Charcoal Spicy Sauce 8 g
Low-Sodium Fermented Kelp Soy Sauce 12 ml
Minced Garlic 8 g
Red Pepper Powder 15 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 21.66 g 68%

Protein 3.87 g 12%

Fat 2.71 g 19%

Serving size 62g

Cooking steps

1

Cut chicken thigh meat into bite-sized pieces.
2

Skewer the chicken pieces well on sticks to prepare.
3

Make a sauce with soy sauce, gochujang (Korean chili paste), sugar, oligosaccharide syrup, and minced garlic.
4

Evenly coat the skewered chicken with the sauce.
5

Heat cooking oil in a pan and grill the skewers on medium-low heat.
6

Continue adding sauce while grilling until beautifully browned.
7

Serve the finished skewers on a plate.

Jikoba Chicken Recipe

AI 영양사 앤디