Korean Chicken

This recipe has been in my repertoire ever since we received as a wedding gift a cookbook for 30-minute meals.  That was almost 19 years ago, and we still make Korean Chicken fairly often, because it’s easy, and it’s yummy! I have no idea if it’s actually Korean, but that’s what it was titled in that book, and that’s what we call it in our house, so I’ll leave it at that.

Korean Chicken

  • 6-8 Pieces of chicken, skinned (I usually use thighs, because the darker meat lends itself more to the deep savory flavors, but if you have breast, drumsticks, or whatever, they will also work just fine.)
  • 3 TBSP olive oil
  • 1 medium onion, diced
  • 1 large clove garlic, minced
  • 1 c. water
  • 1/2 c. soy sauce
  • 1/2 c. cider vinegar
  • 2 TBSP brown sugar
  • 1 tsp. red pepper flakes

In a deep skillet or Dutch oven, sautée the onions and garlic in the olive oil until translucent.  Lay the chicken pieces in on top.  Pour the water over.  Mix the rest of the ingredients in a separate bowl, then pour over the chicken.  Cover the pan and allow to cook for 20-30 minutes on medium heat.

When the chicken is done, remove from the pan, leaving the liquid.  Turn the heat to low.  Set the chicken aside.  In a measuring cup, whisk 1/2 c. cold water and 2 TBSP corn starch (or flour) until well mixed.  Pour the corn starch mixture slowly into the liquid in the pan, stirring constantly.  Keep stirring for several minutes until the liquid starts to thicken.  Remove from heat.  Serve on the side as sauce for the chicken.

Other serving suggestions:

We added 1 c. of cooked black beans to the sauce last night, and they added a wonderful textural note to the meal. We frequently serve the chicken over a bed of rice, though we didn’t do this last night.  Sometimes we add peanuts to the sauce.  Sometimes we add a drizzle of sesame oil. You could garnish this with slivers of scallions, spears of red bell peppers, or a sprinkling of fresh cilantro, if you wanted to fancy it up for guests.