Korean Chicken
7:11 PM
We tend to double or triple the recipe,which works great. Left-overs for him, a batch made with tofu for myself. We almost always serve this chicken alongside a big bowl of edamame, and a heaping pile of sticky white rice, though a cabbage salad is a great accompaniment too. This chicken makes for a great weeknight meal, yet looks good enough to serve at a dinner party. Whichever you choose, it is sure to be a hit.
It is loaded with ginger, garlic, lemon, and green onion, which is sure to warm your belly on a cold winter night, and is great for warding off a cold as well. This is our comfort food, and we are happy to share it with you.
Korean Chicken
Yield: 2-3 servings
Ingredients:
1 pound boneless chicken thighs
Marinade:
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon rice wine
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame oil
pinch black pepper
Garnish:
1 teaspoon sesame seeds
1-2 green onions
Method:
Serve on top of steamed white rice. Top generously with sesame seeds and green onions.
Rinse the chicken pieces. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
Mix all marinade ingredients in a bowl until the sugar has dissolved.
Coat the chicken pieces with the marinade. Marinate overnight.
Preheat a skillet over medium high heat. Add the chicken pieces, plus 1-2 tablespoons marinade. Cook until cooked through and slightly caramelized.
Serve alongside a bowl of edamame.
*If using tofu, choose a firm to extra firm tofu. Drain well, pressing down firmly with a paper towel or cloth being careful not to break tofu, but squeeze out excess water. The more, the better. Cut into medium sized cubes. Likewise, marinate over night.
There you have it, from our home to yours.
1 comments
I just printed this recipe for each one of my coworkers! They all can't wait to make it!
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