Olympic Seoul Chicken Recipe
Ingredients
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon ground ginger
2 tablespoons peanut oil
8 chicken thighs, skinned
10 cloves garlic, coarsely chopped
1/2 to 1 teaspoon crushed red pepper
2 ounces Chinese rice stick noodles, cooked or 2 cups hot cooked rice
Directions
Combine vinegar, soy sauce, honey and ginger in small bowl; set aside.
Heat oil in large skillet over medium-high heat.
Add chicken; cook about 10 minutes or until evenly browned on both sides.
Add garlic and red pepper; cook, stirring, 2 to 3 minutes.
Drain off excess fat.
Add vinegar mixture.
Cover; reduce heat and simmer about 15 minutes or until chicken is tender.
Uncover and cook about 2 minutes or until sauce has reduced and thickened.
Heat oil in large skillet over medium-high heat.
Add chicken; cook about 10 minutes or until evenly browned on both sides.
Add garlic and red pepper; cook, stirring, 2 to 3 minutes.
Drain off excess fat.
Add vinegar mixture.
Cover; reduce heat and simmer about 15 minutes or until chicken is tender.
Uncover and cook about 2 minutes or until sauce has reduced and thickened.
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