Korean BBQ Chicken

Korean BBQ Chicken
Serves: 4


For marinade:
3/4 cup sugar
3/4 cup water
3/3 cup soy sauce
1 Tbsp ground ginger
1 Tbsp onion powder
1 Tbsp chili sauce
1 Tbsp sesame seeds (optional)
1 tsp lemon juice (optional)

For chicken:
2 large chicken breasts
Olive oil for cooking
Green onion for garnish
Sesame seeds for garnish

Whisk together the sugar, water, soy sauce, ginger, and onion powder in a sauce pot. Bring to a boil then let simmer for 5 minutes, whisking occasionally. Remove from heat and let cool.

While the marinade is cooling, cut chicken into cubes. Place in large ziploc bag. Add marinade to chicken and let marinate in the refrigerator for 3-4 hours.

Heat pan on medium-high heat and add 1 Tbsp of olive oil. I like to use a grill pan for this type of recipe. Using a slotted spoon, place chicken into pan and cook 6-8 minutes or until internal temperature reaches 165 degrees. Discard remaining marinade. Serve over rice and garnish with green onions and sesame seeds.


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