Stop Paying High Prices for Delivery Chicken

Nowadays, ordering a whole chicken for delivery can be surprisingly expensive. My husband used to crave the non-fried, oven-roasted style of chicken (like the famous Goobne brand in Korea) so much that we'd order it almost every week. However, the costs were adding up.

So, I decided to take matters into my own hands and try recreating that signature taste at home. The result? As soon as my husband took his first bite, he declared, "We are never ordering chicken delivery again!"

If you're hesitating because you don't own an oven or an air fryer, don't worry! This magic recipe requires only a frying pan to create a flawless "crispy on the outside, moist on the inside" chicken steak.

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Recipe Information

  • Cook Time: Under 30 minutes (excluding marinating time)
  • Difficulty: Beginner-friendly
  • Servings: 2 portions

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The Secret Ingredients

Main Ingredients

  • Boneless Chicken Leg Meat (400g): Thigh meat works best for a juicy texture, though you can use chicken breasts if you prefer a leaner option.
  • Water (100ml): The secret weapon for the steam-frying technique.

Marinade

  • Tsuyu (2 Tablespoons): This Japanese soup base provides a deep umami and subtle sweetness that soy sauce alone can't match.
  • Salt (1/2 Teaspoon)
  • Oligosaccharide or Corn Syrup (2 Tablespoons): For sweetness and a beautiful glossy finish.
  • Minced Garlic (2 Tablespoons): Crucial for flavor and removing any gaminess.
  • Coarsely Ground Black Pepper (1 Teaspoon)
  • Olive Oil (2 Tablespoons): Seals in the juices.

(Tip: If you don't have Tsuyu, you can substitute it with 1.5T of regular soy sauce mixed with 0.5T of sugar.)

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Step-by-Step Cooking Guide

Step 1: Prepare the Marinade

Place the 400g of chicken leg meat in a mixing bowl. Add 2T of Tsuyu, 1/2t of salt, 2T of oligosaccharide, 2T of minced garlic, and 1t of black pepper. Massage the meat thoroughly with your hands so the flavors penetrate evenly.

Step 2: The Olive Oil Coating & Resting Time

Once mixed, add 2T of olive oil and give it one final toss. The oil acts as a barrier, keeping the juices inside while it cooks.

Cover the bowl with plastic wrap and let it marinate in the refrigerator. While you can cook it right away, letting it rest for about half a day yields the best results. The flavors deepen significantly!

Step 3: The 'Steam-Frying' Technique

Take the marinated chicken out of the fridge. Preheat your frying pan over medium heat. You don't need to add extra oil to the pan since the chicken is already coated and the skin will render its own fat.

Place the chicken in the pan skin-side down. This is vital for achieving that crispy exterior. Immediately pour 100ml of water into the pan and put the lid on right away.

Let it cook covered on medium heat for exactly 5 minutes. The steam trapped inside will cook the chicken through, keeping it incredibly moist, while the bottom fries in its own fat.

Step 4: Searing to Perfection

After 5 minutes, open the lid and flip the chicken pieces over. Put the lid back on and cook for another 5 minutes on medium heat.

Finally, remove the lid entirely. Check the meat—most of the water should have evaporated. Now, keep an eye on it so it doesn't burn, flipping occasionally until both sides have a beautiful, golden-brown caramelized crust.

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Serving Suggestions

Transfer your mouth-watering, melt-in-your-mouth chicken steak to a plate.

Chef's Tip: During the last few minutes of cooking, try adding some chopped onions, whole garlic cloves, or asparagus to the pan. They will soak up the chicken fat and marinade, becoming an incredible side dish.

Pair this with a cold beer for the perfect evening snack, or serve it with a bowl of warm rice for a hearty family dinner. Enjoy your homemade, healthier alternative to delivery chicken!