Korean Chicken

Korean Chicken

12 Reviews 3 Pics
Recipe by  KCSTARK

“A savory soy sesame delight! Serve over shredded cabbage if desired.”

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Adjust Servings

Original recipe yields 4 servings



  1. Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
  2. In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
  3. Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

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Reviews (12)

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As a native Korean, I knew that it's not an authentic Korean recipe, but enjoyed the taste! To make it more Korean, you could put the chicken with bones and add Dangmyun (noodles made of sweet potato starch) and fresh green chilies cut into small pieces.



This was good. I added extra garlic, used boneless skinless breasts, omitted MSG, and at the end I added crushed red pepper for more kick. Also grew tired trying to crush the sesame seeds so left them mostly whole. I liked this a lot, served over rice, would make again.

Sarah Gartland

Sarah Gartland

I loved this. My variations: didn't have MSG, and used 2 lbs of boneless skinless chicken instead of a 3 lb. bird. Fantastic and delicious!

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Amount Per Serving (4 total)

  • Calories
  • 794 cal
  • 40%
  • Fat
  • 54.7 g
  • 84%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 65.3 g
  • 131%
  • Cholesterol
  • 255 mg
  • 85%
  • Sodium
  • 1338 mg
  • 54%

Based on a 2,000 calorie diet



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Korean BBQ Chicken Marinade


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Korean Fusion Chicken Burrito