Korean Pan Grilled Chicken Recipe

Name: Korean Pan Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons japanese dark soy sauce; 1 1/2 tablespoons sugar; 2 garlic cloves, peeled & crushed; 1 inch ginger, peeled & grated; 2 spring onions, cut in thin rounds; 1 tablespoon roasted & lightly crushed sesame seeds; fresh ground black pepper; 2 tablespoons sesame oil; 2 tablespoons dry sherry or 2 tablespoons sake; 12 ounces boned free range chicken breasts; 1 tablespoon vegetable oil; 4 large mushrooms, thickly sliced; 2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

Servings: persons

3 tablespoons japanese dark soy sauce
1 1/2 tablespoons sugar
2 garlic cloves, peeled & crushed
1 inch ginger, peeled & grated
2 spring onions, cut in thin rounds
1 tablespoon roasted & lightly crushed sesame seeds
fresh ground black pepper
2 tablespoons sesame oil
2 tablespoons dry sherry or 2 tablespoons sake
12 ounces boned free range chicken breasts
1 tablespoon vegetable oil
4 large mushrooms, thickly sliced
2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

1
["Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.", "Cut the chicken breasts at an angle crossways to get wide 1/8"" thick slices.", "Use a meat pounder to flatten the slices a little more.", "Put in a flat layer on the bottom of a shallow bowl.", "Cover the pieces with some of the sauce.", "Do all the chicken pieces in this way and set aside for at least an hour.", "When ready to eat heat oil in a wide non-stick frying pan over a high heat.", "When the oil is hot put in the chicken in a single layer, laying them out flat.", "Reserve the marinade.", "Cook for about a minute on each side until lightly browned.", "Remove and keep warm.", "Put the mushrooms and chillies into the frying pan and pour over the marinade.", "Stir and cook for one minute.", "Pour over the chicken and serve immediately with rice or noodles."]

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons japanese dark soy sauce, 1 1/2 tablespoons sugar, 2 garlic cloves, peeled & crushed, 1 inch ginger, peeled & grated, and more.

Yes, Korean Pan Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Pan Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions