Olympic Seoul Chicken
8 broiler-fryer chicken thighs, skinned
1/4 c. white vinegar
3 T soy sauce
2 T honey
1/4 t. ginger
2 T peanut oil
10 cloves garlic, coarsely chopped
1 t. crushed red pepper
In small bowl, mix together vinegar, soy sauce, honey &
ginger; set aside. In large frypan, place oil & heat to
med-hi temperature. Add chicken & cook, turning, about 10
min. or until brown on all sides. Add garlic & red pepper;
cook, stirring, 2-3 min. Add vinegar mixture; cover & cook
about 15 min. or until chicken is fork tender. Uncover, cook
about 1-2 min. more or until sauce is slightly thick.
Serve w/rice. Makes 4 servings.(Source: Muriel Brody, 1st
Place DCCC1988)
Athena in DE
http://www.nancyskitchen
