Olympic Seoul Chicken

Olympic Seoul Chicken 

from the kitchen of Kate 

Ingredients:

• 1/4 cup white vinegar
• 3 tbs soy sauce
• 2 tbsp honey
• 1/4 tsp ginger
• 2 tbs peanut oil
• 8 broiler/fryer chicken thighs, skinned
• 10 cloves garlic, coarsely chopped
• 1 tsp crushed red pepper

Place:

• oil in large frying pan and heat to medium high.  Add chicken and cook, turning, until browned on all sides, about 10 minutes.  

Add:

• garlic and red pepper, stir, and cook for 2-3 minutes.

Mix:

• vinegar, soy sauce, honey, and ginger, and add to pan.  Cover and cook 15 minutes or until chicken is fork tender.  

Uncover:

• and cook 1-2 more minutes, or until sauce is slightly thick.  (Chicken should have interior temperature of 165 degrees.)

Serve:

• with rice.