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.
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