Sometimes, I'm in the mood for incredibly complex flavors, but I've got next to no time to actually make food. Then, it's time to put together a lot of flavors in a sauce that lends an ethnic flair to otherwise pedestrian ingredients. That's exactly how this month's recipe came to be.
I began with boneless, skinless chicken breasts and thought about how to turn them into a dish that would blend spicy, sweet and tangy flavors in a sauce that would be equally at home over rice or noodles. The result is a dish that comes together in 20 minutes, yet brings a great blend of flavors to the table. To round out this meal, I recommend a simple green salad with a tangy dressing and a glass of wine. Feel free to choose a more aggressively flavored wine, as the strength of the sauce can handle most options.
As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!
Korean Style Chicken
- 1.5 lbs. skinless, boneless chicken breasts -- cut into bite-sized pieces
- 1/3 c. soy sauce
- 1/4 c. rice vinegar
- 3 T. brown sugar
- 2 cloves garlic -- minced
- 1 1/2 T. minced fresh ginger
- 2 tsp. olive oil
- 1 tsp. chile oil
- 1 T. hot sauce -- I used tiger sauce
- 1/4 c. canola oil -- for frying
- 4 scallions -- trimmed and thinly sliced
Toss the chicken pieces with the next eight ingredients (soy sauce through hot sauce). Marinate for 30 minutes.
Heat the canola over medium-high heat. Brown the chicken pieces until they are golden brown. Transfer to a plate. Add the marinade and cook until bubbly and thick. Serve over the chicken. Sprinkle the scallions over just before serving.
- Yields: 4 servings
- Preparation Time: 20 minutes, plus marinating time