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Olympic Seoul Chicken


8 chicken thighs, skinned
1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon ginger
2 tablespoons peanut oil
10 cloves garlic, coarsely chopped
1 teaspoon crushed red pepper


In a small bowl, mix together vinegar, soy sauce, honey, and ginger; set aside. In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Add garlic and red pepper; cook, stirring, 2 to 3 minutes. Add vinegar mixture; cover and cook about 15 minutes or until chicken is fork tender. Uncover, cook about 1 to 2 minutes more or until sauce is slightly thick. Serve with rice.

Nutritional Information:

Servings: 4
Calories: 218
Protein: 29 g
Total Fat: 13.5 g
Saturated Fat: 2.6 g
Cholesterol: 114 mg
Sodium: 699 mg
Carbohydrates: 13 g

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