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Savory Korean Chicken Breasts

Savory Korean Chicken Breasts are a quick and delicious dinner option, featuring a flavorful marinade of soy sauce, sesame oil, and ginger, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces Boneless, Skinless Chicken Breasts Use chicken thighs for more flavor.
  • 1/4 cup Soy Sauce Low-sodium soy sauce can be substituted.
  • 2 tablespoons Sesame Oil Can replace with vegetable oil.
  • 2 tablespoons Honey or Brown Sugar Maple syrup or agave can be used for a vegan option.
  • 4 cloves Garlic, minced Fresh garlic is recommended; garlic powder can be a substitute.
  • 1 tablespoon Fresh Ginger, grated Ground ginger can substitute but in smaller quantity.
  • 1 teaspoon Red Pepper Flakes Can adjust quantity to suit spice preference.
Garnishes
  • 1 bunch Chopped Green Onions Chopped cilantro can also be used.
  • 1 tablespoon Sesame Seeds Poppy seeds could be used for a different flavor.

Method
 

Preparation
  1. In a bowl, mix the soy sauce, sesame oil, honey or brown sugar, garlic, ginger, and red pepper flakes.
  2. Place the chicken breasts in the marinade, ensuring they are well coated. Let them sit for at least 15 minutes or up to an hour in the refrigerator for better flavor.
Cooking
  1. Heat a grill pan or skillet over medium-high heat.
  2. Add the marinated chicken breasts to the pan. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
  3. Once cooked, remove the chicken from the pan and let it rest for a few minutes.
  4. Sprinkle chopped green onions and sesame seeds on top before serving.

Notes

Marinate the chicken longer for a deeper flavor. Use a meat thermometer to ensure the chicken is fully cooked (165°F). Swap out the green onions for any fresh herbs you like, such as cilantro or parsley. Adjust the red pepper flakes to your desired spice level. To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.