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