Muriel's Olympic Seoul Chicken - Blue Ribbon

5
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Chicken Cook-off contest winner recipe taken from the Farmers Almanac."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (397.4 g)
  • Calories 890.2
  • Total Fat - 66.8 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 333.4 mg
  • Sodium - 1185 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 8.9 g
  • Protein - 56.8 g
  • Calcium - 47.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.3 mg

Step 1

In a small bowl, mix together the vinegar, soy sauce, honey, and ginger; set aside.

Step 2

In a large frying pan, heat the oil to a medium-high temperature. Add the chicken and cook, turning often, for about 10 minutes, or until browned on all sides.

Step 3

Add the garlic and red pepper. Cook, stirring well, for 2 to 3 minutes.

Step 4

Add the vinegar mixture, cover, and cook for about 15 minutes, or until the chicken is fork-tender.

Step 5

Uncover and cook for a few minutes more, or until the sauce is slightly thickened. Serve with rice.

Tips & Variations


No special items needed.

Related

Chef Potpie

We really enjoyed this dish. Didn't miss the chicken skin at all! In fact, it's absence wasn't really even noticeable. The chicken thighs, (4), were very tasty and moist. I doubled the sauce, and kept the garlic and pepper flakes as called for. It was a tad spicy for me, but I loved it anyway! The sauce was great, and because we like things saucy, there was very little left over. Served with white rice and roasted asparagus. It's a keeper!

review by:
(28 Feb 2020)

TeresaS

Wow!...this is packed full of flavors...we loved it...although the hubby thought the chicken was on the dry side...(he only likes the breast)...so I told him...the chicken has no fat (thigh)...so I hope next time he'll eat thigh meat...made for Billboard tag game..

review by:
(4 Jan 2020)

LifeIsGood

This chicken is amazing!! Truly worth a blue ribbon. I'm tucking this into my Best of 2019 recipe file. The chicken is so flavorful and gets almost caramelized. I can't believe the chicken is skinless and still has all that flavor. Perfect served over rice, too. Thank you!

review by:
(18 Jul 2019)

momaphet

The ingredients to this seemed so simple , I wasn't expecting too much, but this chicken packed a lot of flavor and was very moist, and was super quick and easy to make. I appreciated the balance of flavors - not too sweet or too salty. I cut the recipe in a third and used a chicken breast since I had a defrosted one I needed to use up. I look forward to trying this again with thighs. I reduced the amount of red pepper flakes as we don't like things to hot spicy and it was just right. The only change I would make would be to increase the sauce amount , there was barely any extra except what was on the chicken breast. Made for SWT 2019 by one of the Sue Chefs.

review by:
(4 Jul 2019)

Karen E

As soon as I liked at this, I thought, oh, we will love this recipe, and we did, but my photo may be misleading!!!! I didnt realise how my VERY small change would alter the impression completely!!!! First, I really dont like chicken with bones in, so I cut chicken into bite sized pieces. That was really the main change!!!! I also misread the recipe and had already diced my red pepper when I realised, wrong pepper. By then, I Wanted it. I doubled the sauce, but otherwise, as recipe :D This really was very good and I hope you will forgive my minor changes xx Made for Culinary Quest, Korea, FeedBags

review by:
(4 Jul 2019)

So different from what we are used to and so glad I tried it, the flavors are intense and a lovely combo of sweet and savory. Served over rice and made for a dinner that was a new but delicious experience

(2 Jul 2019)