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Ingredients
| distilled vinegar: 1/4 cup |
| soy sauce: 3 Tbl |
| honey: 2 Tbl |
| ginger (minced): 1/4 tsp |
| canola oil - for salads, woks and light frying: 2 Tbl |
| chicken thighs: 8 thighs (boneless, skinless) |
| garlic: 10 cloves (coarsely chopped) |
| red pepper flakes: 1 tsp |
Olympic Seoul Chicken
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- 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.