Olympic Seoul Chicken
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup
3 tablespoons soy sauce
2 tablespoons honey
1 inch
8 chicken thighs
10 cloves garlic
1 1/2 teaspoon teaspoons child powder
optional: a handful of chopped green onions
Directions
1. Mix together the vinegar, soy sauce, honey, and minced ginger in a small bowl. Set aside. 2. Heat enough oil in a large skillet until it just covers the bottom, about 2 tablespoons. When it’s hot and shimmering, saute the chicken thighs until well-browned on all sides, about 10 minutes. 3. Add the garlic and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn’t burn. 4. Pour in the vinegar mixture, scrape the bottom of the pot to release any stuck on bits of garlic, cover, and simmer for 15 minutes, or until the thighs are cooked through. While the thighs are cooking, turn them a couple of times in the marinade. 5. Once they’re done, remove the cover, add the green onions, if you wish, and cook for another minute or so, until the sauce is slightly thickened.