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October 2008 Issue
Korean Style Chicken
by Ronda L. Halpin
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Sometimes, I'm in the mood for incredibly complex flavors, but I've got next to no time to actually make food. Then, it's time to put together a lot of flavors in a sauce that lends an ethnic flair to otherwise pedestrian ingredients. That's exactly how this month's recipe came to be.

I began with boneless, skinless chicken breasts and thought about how to turn them into a dish that would blend spicy, sweet and tangy flavors in a sauce that would be equally at home over rice or noodles. The result is a dish that comes together in 20 minutes, yet brings a great blend of flavors to the table. To round out this meal, I recommend a simple green salad with a tangy dressing and a glass of wine. Feel free to choose a more aggressively flavored wine, as the strength of the sauce can handle most options.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Korean Style Chicken

  • 1.5 lbs. skinless, boneless chicken breasts -- cut into bite-sized pieces
  • 1/3 c. soy sauce
  • 1/4 c. rice vinegar
  • 3 T. brown sugar
  • 2 cloves garlic -- minced
  • 1 1/2 T. minced fresh ginger
  • 2 tsp. olive oil
  • 1 tsp. chile oil
  • 1 T. hot sauce -- I used tiger sauce
  • 1/4 c. canola oil -- for frying
  • 4 scallions -- trimmed and thinly sliced
Toss the chicken pieces with the next eight ingredients (soy sauce through hot sauce). Marinate for 30 minutes.

Heat the canola over medium-high heat. Brown the chicken pieces until they are golden brown. Transfer to a plate. Add the marinade and cook until bubbly and thick. Serve over the chicken. Sprinkle the scallions over just before serving.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus marinating time

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