Friday, January 14, 2011

Olympic Seoul Chicken





Boy is this a really old one about 13 years ago we fixed this one. Wife was looking at some of our old cook books and came across this one and realized it had really been a while since we had fixed this one it comes from one of those cookbooks ones sees at the check out line.
We had this with the lemon potatoes but we felt it overpowered the potatoes so if we remember correctly we placed this over rice to use the gravy it made.

2 Tablespoons peanut oil
8 chicken thighs skinned (dark meat has more flavor...... we used two breast this time and the soy sauce may have overpowered the taste.)
8 cloves of garlic
1/4 cup white vinegar
3 Tablespoons soy sauce
2 tablespoons honey
1/4 ground ginger
1/2 to 1 teaspoon red pepper flakes
1/4 cup chopped onion

In large skillet heat oil over med to high heat and add chicken in single layer.
Cook 19 minutes or till chicken is evenly browned and no linger pink turning once.
Meanwhile crush garlic and chop along with onion and red pepper in bowl.
combine vinegar, soy sauce, honey and ginger in a separate small bowl.
When chicken is browned add garlic onion and red pepper flakes and stir for about 2 to 3 minutes.
Now add vinegar mixture and reduce heat and simmer 15 minutes till chicken is tender.

1 comment:

The Japanese Redneck said...

I make something similar to this a lot. But, I just guestimate the ingredients.

Looks good.