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Korean Chicken
Korean Chicken
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Succulent chicken in a bold soy-sesame sauce.
Ingredients:
  • 1 (3 pound) whole chicken
  • 2 tablespoons sesame seeds
  • 0.125 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 1 green onion, minced
  • 1 teaspoon peanut oil
  • 1 tablespoon white sugar
  • 1 teaspoon monosodium glutamate (MSG)
Instructions:
  • With a sharp knife, carefully dice the chicken into 1/8 inch thick, 2-inch square slices. Transfer the chicken to a medium bowl and drizzle with soy sauce.
  • Heat sesame seeds in an iron skillet until they start to swell and pop. Transfer seeds to a wooden bowl and combine with salt. Crush seeds finely using the back of a large spoon. Add pepper, onion, garlic, oil, sugar, and monosodium glutamate. Mix well. Stir in chicken and soy sauce, marinate for 30 minutes.
  • Transfer the chicken mixture back to the skillet. Cook covered on low heat until the chicken is tender, adding a splash of water if needed to prevent it from drying out.

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