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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