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Korean BBQ Chicken


1 C Sugar
1 C Soy Sauce
1 C Water
1 t Onion Powder
1 t Ground Ginger
1 T Lemon Juice, Optional
4 t Hot Chile Paste (See Note)
2 lbs Boneless Skinless Chicken Breast, Cut into Bite Size Pieces
1/4 C Cornstarch
1/4 C Water
Cooked Veggies, Optional
Hot Cooked Rice, Optional

Note: I didn't have any chile paste, so I substituted 1 T Sriracha + 1 t Crushed Red Pepper

In a large bowl, combine sugar, soy sauce, water, onion powder, ginger, lemon juice, and chile paste. Mix well. Add chicken and marinate over night, or at least 4 hours.

Warm a large saute pan over medium high heat for 5 minutes. Add marinade and chicken. Cover and simmer until chicken is done. Remove lid. Combine cornstarch and water until smooth. Add to dish and mix well. The sauce will thicken. Stir in cooked veggies and warm through. Serve over hot cooked rice.

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