The ONLY Chicken Jajangmyeon Recipe

 Instead of pork belly, we're using chicken today, and I promise this will be the best chicken atta  chameleon you'll ever have, so let's get started. Okay, the secret to amazing and chicken chamyon is to use fatty chicken thighs or legs, not chicken breast, because jajangmyon sauce isn't supposed to be healthy, so grab the fattest chicken thighs or legs you can find.Then I put it aside and here's secret number two to fantastic chicken: take the chicken skin from the chicken thighs like this. It'll make cutting up the chicken simpler anyway, and we're going to render the fat from the chicken skin and add a ton of flavor here. 

Next, let's discuss the major ingredient: tundang, or Korean fermented black bean paste.Unfortunately, there is no substitute for Xinjiang black bean paste. There is Chinese black bean paste, but it will not have the same effect as Xinjiang black bean paste, so make sure you hunt this down. Okay, so first you want to heat up some oil in a pan over medium heat. Once hot, add a B Chun Dung with a Tun Dung and fry it off first. This is especially important to get rid of that bitter flavor of the chendang. okay, and then just take it off the pan and set it aside because efficiency chunjung doesn't really stick to the pan, so you can  just wipe your pan clean with a paper towel just like this. To the same pan, add some oil, and you can just use the oil from frying the chun jang. Once it's hot, add the chicken.

Okay guys, this should take about five to seven minutes or so. We want the chicken to really cook through and caramelize and get all nice and brown and just like this. At this stage, you should also be  able to see a lot of the chicken fat being rendered already. This is liquid gold. Once you have some nice golden brown chicken, add a light soy sauce. Now this will caramelize the chicken even more.  Give that a quick stir and then we are going to add a light soy sauce. Now this will caramelize the  chicken even more. Give that a quick stir and then we are going to add a light soy sauce.

Next, add back the fried tunjang, oyster sauce, and sugar, and toss everything together with the chicken until everything is evenly coated, about two to three servings of chajamyeon. Okay, this is my little cheat trick. Add a chicken stock cube and crush it in like this and then stir through. Let this jam sauce hang out for a while and let it come to room temperature.We are almost finished

Next, add a cornstarch slurry, which is just cornstarch dissolved in water; this will help thicken the sauce; make sure you give the cornstarch slurry a good stir before adding it in; you want to gradually add the cornstarch slurry in until it thickens the sauce to this consistency; we're almost done; finally, we're stirring in some sesame oil, and our jam sauce is finished; can you see how glossy it looks? so tasty Oh, that glossy black sauce, can we do a little asmr here? You're hearing this correctly, if you don't mind me saying so.If your jajangmyon isn't producing this sound, you're doing it incorrectly, so I 

hope you give this easy peasy chicken to jamion a try. If you like this jamion recipe, you might like any of the following: Thanks for visiting Pakistani Kitchen Blog