I probably should be baking cookies, or stuffing roast right about known. Instead I am cooking lunch and one of Big Goo’s favorite meals. I hope you enjoy this bowl of sweet and sour goodness!
The first time I made this dish, I could not believe the amount of flavor in it. I assumed it would be too sweet from the honey but it was a perfect balance of sweet and sour.
Start this dish by cutting chicken breast into small cutlets, depending on the size of the chicken breast you should be able to get about 3 cutlets from each breast.
In a large bowl add chili sauce and spices to marinate the chicken.
Place marinated chicken in the refrigerator for about 30 minutes.
In a separate bowl prepare Olympic Seoul Sauce.
You could grate your ginger as I did, or you could chop it finely before adding it to the sauce.
I chose to grill my chicken in a cast iron griddle. If you don’t own one of these a saute pan would work or a wok.
Let chicken rest for about 5 minutes while you finish off the sauce.
Place sauce ingredients in a small saucepan and bring to a boil then simmer for about 10 minutes.
If sauce is too thin you can add 1 tablespoon of cornstarch to thicken the sauce. Cook 5 minutes more if adding cornstarch.
Baste hot chicken with sauce right out the pan. After chicken rest for 5 minutes you could slice chicken and toss it in more sauce if you like. Enjoy
Spicy Olympic Seoul Chicken
adapted from David Lebovitz
4 boneless skinless chicken breast or thighs, sliced into cutlets
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. black pepper
2 tsp. chili powder
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. sriracha
1 tbsp. chili sauce
2 tbsp. canola oil
Olympic Seoul Sauce (recipe below)
Rinse chicken and pat dry, slice chicken into cutlets and place into a large bowl. Put all remaining ingredients into bowl and mix well. Marinate chicken in the refrigerator for 30 minutes.
Place canola oil into a pan over medium-high heat and grill chicken in batches for about 3-4 minutes on each side until no longer pink inside and set aside.
When chicken is fully cooked baste with Olympic Seoul sauce and serve over hot rice. Can toss chicken in sauce to coat if desired.
Olympic Seoul Sauce:
10 cloves of garlic, sliced
1 bunch of green onions, sliced
1 tbsp. chili powder
6 tbsp. soy sauce
4 tbsp. honey
2 tbsp. fresh grated ginger or 2 tsp. dry
1/2 c. rice wine vinegar
1 tbsp. sesame oil
1 tbsp. canola oil
1 tbsp. cornstarch if needed to thicken sauce
In a stock pot add oil over medium heat, add sliced garlic cook for 1 minute, add the rest of the ingredients, bring to a boil and reduce heat and simmer for about 10 minutes.