I am so excited to share this recipe today because it is one of my all-time favorite chicken recipes. Olympic Seoul Chicken warms my soul. A dish of Olympic proportions. Yep, it’s that freaking good. As I mentioned before, I love dishes with an Asian flair and this recipe is absolutely outstanding. My mom made Olympic Seoul Chicken a lot when I was younger and whenever I smelled it cooking, it just made me so happy. Have I talked it up enough?
Just think about this: soy sauce + garlic + honey + ginger for the sauce. How can you go wrong? I must add this disclaimer, though. I usually do a 1/2 teaspoon of red pepper flakes and that is plenty spicy. If you don’t/can’t do spicy, you can cut those down by half or omit them completely. But if you can stand some heat and are ready for a dish that will knock your socks off and become a fast favorite, try this Olympic Seoul Chicken today. I’ll bet you have most of the ingredients in your pantry right now.
- ½ cup white vinegar
- 6 Tbsp soy sauce
- 4 Tbsp honey
- ½ tsp ground ginger
- 2 Tbsp canola or peanut oil
- 4 chicken breasts
- 10 cloves garlic, coarsely chopped
- ¼ to 1 tsp crushed red pepper (adjust to your liking)
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- Hot cooked rice (optional)
- Optional toppings: green onions and sesame seeds
- Combine vinegar, soy sauce, honey, and ginger in small bowl; set aside.
- Heat oil in large skillet over medium-high heat. Add chicken and cook about 10 minutes or until evenly browned on both sides.
- Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes. Add vinegar mixture.
- Cover; reduce heat and simmer about 15 minutes, or until chicken is tender, turning chicken occasionally. Remove chicken from pan.
- In a small bowl, stir together cornstarch and water. Add to pan and bring to a boil, stirring constantly until sauce has thickened. Serve over rice and sprinkle with green onions and sesame seeds.
