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.
This is great chicken! Next time I would dice the chicken before cooking it, and maybe double the sauce. I thought that the 1 teaspoon of red pepper flakes made it the perfect amount of spicy, but I like pretty spicy foods! For those that don't, this dish would still be delicious with less, or without it. This was very quick and easy too. Thank! I'm sure I'll make this again!
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