Korean Pan Grilled Chicken

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
  • Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
  • Use a meat pounder to flatten the slices a little more.
  • Put in a flat layer on the bottom of a shallow bowl.
  • Cover the pieces with some of the sauce.
  • Do all the chicken pieces in this way and set aside for at least an hour.
  • When ready to eat heat oil in a wide non-stick frying pan over a high heat.
  • When the oil is hot put in the chicken in a single layer, laying them out flat.
  • Reserve the marinade.
  • Cook for about a minute on each side until lightly browned.
  • Remove and keep warm.
  • Put the mushrooms and chillies into the frying pan and pour over the marinade.
  • Stir and cook for one minute.
  • Pour over the chicken and serve immediately with rice or noodles.
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