Olympic Seoul Chicken by David Lebovitz


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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. 1. Mix together the vinegar, soy sauce, honey, and ginger.
  2. 2. Heat enough oil in a large skillet until it just covers the bottom. When it’s hot and shimmering, sauté the chicken thighs until well-browned on all sides, about 10 minutes.
  3. 3. Add the garlic and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn’t burn.
  4. 3. Pour in the vinegar mixture, cover, and simmer for 15 minutes, or until done. While the thighs are cooking, turn them a couple of times in the marinade.
  5. 4. Once they’re done, remove the cover, add the green onions, and cook for another minute or so, until the sauce is slightly thickened.
  6. Serve with rice, kimchi, toasted nori, or any other accompaniments. Also good with a pile of steamed green beans drizzled with sesame oil and toasted sesame seeds sprinkled on top.


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