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Korean Chicken

SUBMITTED BY: KCSTARK

"A savory soy sesame delight! Serve over shredded cabbage if desired."

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USMETRIC

Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

Reviewed on Sep. 7, 2005 by ELLENEJ22

This was good. I added extra garlic, used boneless skinless breasts, omitted MSG, and at the... MORE

Reviewed on Aug. 29, 2004 by SMILE628

As a native Korean, I knew that it's not an authentic Korean recipe, but enjoyed the taste! To... MORE

Reviewed on Oct. 16, 2003 by Sarah Gartland

I loved this. My variations: didn't have MSG, and used 2 lbs of boneless skinless chicken... MORE

Reviewed on Feb. 22, 2006 by henry

your recipe was very good except i tried it using boneless breast which was still very good. MORE

Reviewed on Jan. 26, 2004 by KDOTS3

this was great!! I used the same amount of "stuff" but with just three boneless chicken... MORE

Reviewed on Feb. 28, 2003 by SMILES305

i added a little extra garlic MORE

Reviewed on Apr. 18, 2006 by JANN

This chicken came out great! MORE

Reviewed on Oct. 16, 2003 by NJSS2000

I also skipped the MSG and used boneless chicken breasts. We all enjoyed this and my son gave... MORE