Korean-Style Chicken Ww

1. 1

   Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag).

2. 2

   Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.

3. 3

   Lift the chicken from the marinade and pat dry with paper towels.

4. 4

   Discard the marinade.

5. 5

   Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.

6. 6

   Add the chicken and cook until lightly browned, about 2 minutes per side.

7. 7

   Add the broth; bring to a boil.

8. 8

   Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.

9. 9

   Turn the chicken to coat in the liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.