Korean Chicken

This Korean Chicken is bursting with flavor! A savory-sweet marinade that makes juicy, tender chicken for a perfect weeknight dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Korean

For the Marinade:

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 teaspoon sesame oil
1 teaspoon grated ginger
1 tablespoon light brown sugar
2 cloves garlic crushed
1 teaspoon red pepper flakes optional
1 teaspoon sesame seeds plus more for topping
2 thinly sliced scallions white and green parts

Cooking Instructions:

In a mixing bowl, combine the low sodium soy sauce, unsweetened apple sauce, finely chopped yellow onion, sesame oil, grated ginger, light brown sugar, crushed garlic cloves, and red pepper flakes (if using). Whisk until all ingredients are well combined.
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours.
Heat a large skillet or frying pan over medium heat. Once hot, add the marinated chicken breasts to the skillet, reserving the marinade for later. Cook the chicken for about 5-7 minutes on each side until cooked through.
Once the chicken is cooked, pour the reserved marinade into the skillet. Allow it to simmer for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the chicken from the skillet and slice it into strips. Place it on a serving platter and drizzle the thickened sauce over the top. Garnish with sesame seeds and thinly sliced scallions.