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Yields4 Servings
 ½ cup Low Sodium Soy Sauce
 3 tbsp VSOP Toasted Sesame Oil
 3 tbsp Honey
 3 cloves Garlic, minced
 ½ cup Scallion, chopped (white & green parts)
 2 tsp Fresh Ginger, peeled & grated
 1 ½ lbs Boneless Skinless Chicken Breast, 4 breasts
1

Place the soy sauce, sesame oil, honey, garlic, scallions, and ginger in a small bowl and whisk to combine.

2

Using a sharp paring knife, cut three or four 1-inch slits in the chicken, being careful not to cut all the way through the breasts. Place the chicken breasts in a gallon zip lock bag. Pour the marinade over the chicken and squeeze out all of the air and seal the bag. Let the chicken breasts marinate at room temperature for about 15 minutes or in refrigerator for up to 3 hours.

3

Place a rack in the center of the oven and preheat the oven to 350°Fahrenheit. Place the chicken breasts in a shallow glass baking dish and bake for about 30 to 35 minutes turning the chicken once as it cooks. Enjoy!

Ingredients

 ½ cup Low Sodium Soy Sauce
 3 tbsp VSOP Toasted Sesame Oil
 3 tbsp Honey
 3 cloves Garlic, minced
 ½ cup Scallion, chopped (white & green parts)
 2 tsp Fresh Ginger, peeled & grated
 1 ½ lbs Boneless Skinless Chicken Breast, 4 breasts

Directions

1

Place the soy sauce, sesame oil, honey, garlic, scallions, and ginger in a small bowl and whisk to combine.

2

Using a sharp paring knife, cut three or four 1-inch slits in the chicken, being careful not to cut all the way through the breasts. Place the chicken breasts in a gallon zip lock bag. Pour the marinade over the chicken and squeeze out all of the air and seal the bag. Let the chicken breasts marinate at room temperature for about 15 minutes or in refrigerator for up to 3 hours.

3

Place a rack in the center of the oven and preheat the oven to 350°Fahrenheit. Place the chicken breasts in a shallow glass baking dish and bake for about 30 to 35 minutes turning the chicken once as it cooks. Enjoy!

Korean Chicken

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