Muriel's Olympic Seoul Chicken - Blue Ribbon

Prep Time
Cook Time
Ready In

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

Original recipe yields 5 servings


  • 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.



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)


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)


The only change I made was to use cider vinegar instead of white, and I cut the crushed red pepper down to 1/2 teaspoon. This was quick, easy, all ingredients I typically have, and really tasty! I served over cauliflower rice, and will happily bring leftovers to work for lunch. Definitely a keeper!

review by:
(20 Jun 2019)


This made a great dinner for us last night. It was so easy and quick to make.

review by:
(14 Mar 2018)