4 Serves
72 Mins
In a large bowl, combine the chicken with minced ginger, lemongrass, calamansi juice, and salt and pepper to create the marinade.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
36 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
766 mg / 1,250 mgPotassium
1166 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
84 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
309 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Allow the chicken to marinate in the refrigerator for at least 30 minutes to ensure deep flavor penetration.
Heat the cooking oil in a large skillet or grill pan over medium-high heat.
Sear the marinated chicken pieces until the skin is golden brown and crispy on all sides.
Transfer the chicken to an oven preheated to 190°C and bake until fully cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before serving to retain juices.
2
g24
g5
g
Korean