Korean Chicken
The ultimate comfort food, Korean Chicken is a savory and sweet dish that’s perfect for busy weeknights. With its rich flavor and crispy texture, this easy weeknight dinner will quickly become a family favorite. You’ll love how simple it is to prepare and how great it tastes!
Equipment
- Grater
- Chef's Knife
Ingredients
- 1 pound Boneless, skinless chicken breasts Cut in half lengthwise, from 2 breasts
- 1/4 cup Low sodium or gluten-free soy sauce
- 1/4 cup Unsweetened apple sauce
- 1/4 cup Finely chopped yellow onion
- 1 tsp Sesame oil
- 1 tsp Grated ginger
- 1 tbsp Light brown sugar
- 2 Garlic cloves Crushed
- 1 tsp Red pepper flakes Optional
- 1 tsp Sesame seeds Plus more for topping
- 2 Thinly sliced scallions White and green parts
Instructions
- Start by taking your chicken breasts and placing them one at a time in a Ziploc bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about ½ inch. This helps the marinade penetrate and ensures even cooking. Be careful not to puncture the bag!
- In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, and red pepper flakes if you’re using them. Mix well until fully incorporated. This marinade is the heart of your dish, bursting with flavor.
- Next, reserve ¼ cup of the marinade in a separate bowl. Transfer the remaining marinade to the Ziploc bag with the chicken. Make sure each piece is well coated. Seal the bag and refrigerate it for at least 1 hour, allowing the flavors to meld.
- Once the chicken has marinated, preheat your grill over medium-high heat. You want it nice and hot for a good sear.
- Remove the chicken from the bag, letting the excess marinade drip off. Place the chicken on the grill for 2 to 3 minutes. Look for a beautiful golden sear and that satisfying sizzle!
- After 2 to 3 minutes, flip the chicken breasts over. Spoon the reserved ¼ cup of marinade on top of each piece, which adds even more flavor as it cooks.
- Grill the chicken for another 2 to 3 minutes, or until it’s no longer sticking to the grill and has an internal temperature of 165°F. You’ll know it’s done when the juices run clear and the chicken is firm to the touch.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. This step is crucial as it allows the juices to redistribute, keeping the chicken moist and delicious.
- Slice the chicken, if desired, and sprinkle with sesame seeds and scallions before serving. Enjoy your Korean Chicken with rice or fresh vegetables!
Notes
When storing leftovers, place them in an airtight container in the refrigerator for up to 3 days. If you want to freeze the chicken, you can do so before cooking. Just remember to thaw it in the refrigerator overnight before grilling.