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Korean Chicken  
(Updated 2/10/04)

The Little Woman makes this dish and it is one of our favorites.  It has evolved over time.  The original idea is lost in history, but it may have come out of a Parade magazine.  The recipe calls for a lot of garlic but it mellows out in the cooking process to produce a well-balanced chicken dish.  Here’s why: 

Garlic, as a member of the onion family, contains starch. When cooked, some of the starch is transformed by heat into dextrin and free sugar that sweeten the product, form browning and caramelizing compounds and mellow the bite.  But beware, this process can lead to burning if the cook is inattentive. 

A trained pallet will spot burned garlic or burned onion even in trace amounts.  We could never get away with it in school.  The chefs tasted it every time.  So, take care not to burn onions or garlic (or anything else, for that matter). 

Tip:  If you do burn it—start over! 

Korean Chicken
Yield:  4 servings or 2 serving and 2 leftovers
See Abbreviations, if needed
•   ¼ C    white wine vinegar (WWV)
•   3 T     soy sauce
•   3 T     honey
•   1/2 t   powered ginger
•   1/3 C   chicken broth
•   8        skinned chicken thighs
•   2 T     peanut oil
•   10      cloves garlic, chopped
•   1/2 t   crushed red pepper

1.  Mix together WWV, soy sauce, honey, ginger and chicken broth, and set aside
2.  In a sauté pan, brown the chicken in peanut oil, then reduce heat
3.  Add the garlic and red pepper and stir-cook briefly - don’t burn the garlic
4.  Add WWV mixture and cook (covered) until chicken is done, about 25 minutes 
5.  (Optional)  Remove chicken pieces and let cool
     •  Debone the chicken thighs and pull meat apart by hand
     •   Return chicken to the sauce and reheat
6.  Serve over rice

Note:  1.  There is lots of salt in the soy sauce, so don't add more.
2.  You may wish to prepare this dish without bothering to debone the chicken.  It will save time in the preparation.  Also, folks tend to eat less if pieces are whole rather than bite sized.



 

 


 

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