Korean style barbecue and busy moms = time-saver and me.
This is my go-to recipe when I have nothing left in the fridge except some chicken breast, thighs and a hungry husband to feed.
I’m not trying to get fancy here. I don’t really know how to make authentic Korean sauce and that’s why I rely on the magical barbecue sauce to make things happen!
May I introduce you to “Penelope”, my favorite spicy Korean BBQ pear sauce!!
One…two…counting the number of people leaving this blog because they think I’m weird when they realize “Penelope” is not a brand after Googling but what I call this magnificent BBQ sauce. I’m not weird! I just want to give credits to my ingredients and it’s easier by personifying them.
You can say when I first tasted this barbecue sauce, it was like high school love at first sight; but this is love at first taste!
If you happen to be at an international or Korean grocery store, grab a couple of these lifesavers. Better yet, go out right now, stock up, and come up with an elegant, ancient Greek name!
It’s pretty simple, and lunch/dinner can be on the table within 30 minutes. The chicken is first marinated with a hint of rice vinegar, garlic, black pepper and some vegetable oil. Vegetable oil is added to the mixture to prevent the dryness of chicken when frying. Then you would lather the Korean sauce over them and let sit for about 5 minutes, longer if you have time. Then pan-fry over low-medium heat and dinner is served. TA-DA!
Come on, grab a chopstick and dig in!!
- 2 lb boneless chicken thighs or breast (excess fats trimmed, cut into thick strips or cubed)
- 2 tablespoon minced garlic
- 1 tablespoon vegetable oil
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- ⅔ cup of Korean barbecue sauce
- 2 tablespoon vegetable oil (for frying)
- Carefully wash and trim excess fats from the chicken thighs. Pat dry with paper towel
- Start by seasoning the chicken with vegetable oil, black pepper, garlic powder, rice vinegar and spicy Korean barbecue sauce. Set aside for 5 minutes
- When ready to cook, divide the chicken into two batches
- In a medium sauce pan, add vegetable oil and pan-fry the chicken on medium heat until cooked through. Transfer to a plate and continue with the second batch
- After finishing the second batch, add the left over barbecue sauce over the chicken and simmer for an additional 3 minutes until sauce thickens
- Serve over rice. Enjoy!