Olympic Seoul Chicken


1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon ground ginger
3 tablespoons peanut oil
8 broiler-fryer chicken thighs, skinned
10 cloves garlic, coarsely chopped
1 teaspoon crushed red pepper


In a small bowl, mix together the vinegar, soy sauce, honey, and ginger; set aside. In a large frying pan, heat the oil to a medium-high temperature. Add the chicken and cook, turning often, for about 10 minutes, or until browned on all sides. Add the garlic and red pepper. Cook, stirring well, for 2 to 3 minutes. Add the vinegar mixture, cover, and cook for about 15 minutes, or until the chicken is fork-tender. Uncover and cook for a few minutes more, or until the sauce is slightly thickened. Serve with rice.


4 servings


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