Olympic Seoul Chicken Recipes

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OLYMPIC SEOUL CHICKEN



Olympic Seoul Chicken image

This recipe came out of the Oregonian in Portland, Oregon. It looked good. I haven't tried it yet.

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon ginger
2 tablespoons canola oil
8 boneless skinless chicken thighs
10 garlic cloves, coarsely chopped
1 teaspoon red pepper flakes

Steps:

  • Mix together vinegar, soy sauce, honey, and ginger. Set aside.
  • Heat oil in large skillete over medium heat.
  • Add chicken and cook, turning, about 10 minutes or until brown on all sides.
  • Add garlic and red pepper, cook stirring 2 to 3 minutes.
  • Add vinegar mixture, cover and cook about 15 minutes or until chicken is fork tender.
  • Uncover, cook about 1 to 2 minutes or until sauce is slightly thick.
  • Serve with rice.

Nutrition Facts : Calories 282.2, Fat 12.5, SaturatedFat 1.9, Cholesterol 114.5, Sodium 875.4, Carbohydrate 12.4, Fiber 0.4, Sugar 9, Protein 29.1

SPICY KOREAN CHICKEN



Spicy Korean Chicken image

Slightly spicy, slightly sweet Korean-style chicken thighs.

Provided by Mrs.Bryant

Categories     World Cuisine Recipes     Asian     Korean

Time 55m

Yield 4

Number Of Ingredients 8

1 pound skinless, boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

Steps:

  • Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g

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