Side Pannel
Olympic Seoul Chicken
Ingredients List
- 8 Thighs, chicken, skinned,
- -- broiler/fryer type
- 1/4 c Vinegar, white
- 3 tb Soy sauce
- 2 tb Honey
- 1/4 ts Ginger
- 2 tb Oil, peanut
- 10 lg Garlic, cloves, chopped
- 1 ts Pepper, red, crushed
Directions
Mix vinegar, soy sauce, honey, and ginger together in a small
bowl; set aside.
Heat the oil in a large fry pan over medium-high heat. Add
chicken and cook, turning, for about 10 minutes or until the chicken
is brown on all sides.
Add garlic and red pepper; cook, stirring, 2 to 3 minutes.
Add vinegar mixture; cover and cook for about 15 minutes or until
the chicken is fork tender.
Uncover, cook about 1 to 2 minutes more or until the sauce is
slightly thick. Serve with rice.
Cook: Muriel Brody, Rhode Island
bowl; set aside.
Heat the oil in a large fry pan over medium-high heat. Add
chicken and cook, turning, for about 10 minutes or until the chicken
is brown on all sides.
Add garlic and red pepper; cook, stirring, 2 to 3 minutes.
Add vinegar mixture; cover and cook for about 15 minutes or until
the chicken is fork tender.
Uncover, cook about 1 to 2 minutes more or until the sauce is
slightly thick. Serve with rice.
Cook: Muriel Brody, Rhode Island
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