Prep 15 mins
Cook 45 mins
This recipe came out of the Oregonian in Portland, Oregon. It looked good. I haven't tried it yet.
- 59.14 ml white vinegar
- 44.37 ml soy sauce
- 29.58 ml honey
- 1.23 ml ginger
- 29.58 ml canola oil
- 8 boneless skinless chicken thighs
- 10 garlic cloves, coarsely chopped
- 4.92 ml red pepper flakes
- 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.
Excellent recipe! There's a Korean restaurant in the food court near my office and they serve a dish called Seoul chicken. In fact, that's the dish they're known for. It's delicious. I went searching for a copycat recipe and am glad I found yours! This was extremely easy to whip up for dinner and my guy and I really enjoyed it. This will be made often in our home. I followed the recipe exactly but I did use boneless, skinless chicken breasts cut into bite-sized pieces as I find it easier to eat that way. Highly recommended and will be shared with others!
This will be a family favorite to make often. Wonderful sauce with a little kick, the chicken was perfect
Except for using 3 large chicken breasts, I followed the recipe right on down & we had a great chicken dinner served over a combo of brown rice & peas! Very easy to make, wonderfully tasty & now I have a great new way to serve chicken! Thanks for sharing the recipe! [Made & reviewed for Family Picks during ZWT6]