Korean-Style Chicken Ww

READY IN: 30mins
Recipe by Oolala

From Weight Watchers "Everyone Loves Chicken" cookbook. It is 5 pts. per serving (1 chicken thigh). Tip: For added flavor, prick chicken all over with the tip of a sharp knife and marinate for 24 hours.

Top Review by Halcyon Eve

I'm so sorry, but we were not at all impressed with this dish. It was extremely bland--so much so that the plain steamed rice was almost more flavorful than the chicken--the steamed broccoli definitely eclipsed it. I would very, very strongly suggest adding garlic and ginger, possibly other seasonings, too. I think brown sugar instead of sugar would also help, as it has more flavor. I'm really sorry we didn't care for it--if we make it again, we will try some adjustments to see if we like it better. Thanks anyway, Oolala!

Ingredients Nutrition


  1. Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag).
  2. Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
  3. Lift the chicken from the marinade and pat dry with paper towels.
  4. Discard the marinade.
  5. Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.
  6. Add the chicken and cook until lightly browned, about 2 minutes per side.
  7. Add the broth; bring to a boil.
  8. Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.
  9. Turn the chicken to coat in the liquid.

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