Korean Style Chicken


Life takes us on many different paths; some we diligently plan and research for, some are unexpected, some are pleasant and enjoyable, and some feel like we are hiking up hill through mud and over boulders. In my life these paths have brought me to all different corners of the world and I certainly have not lost my wanderlust or global curiosity.

Recently I was offered one of those unexpected paths by way of my next job. It was an offer (my first of this kind) to do a job outside the US. As a side note I have wanted and worked towards these jobs before and come up just short of the opportunity. But this time the path was there and I quickly agreed to follow it. All of this to say my next job will be taking me to Seoul Korea!!! It’s a pretty exciting path I agree!


I will be in Seoul working for a week and then spending a few additional days getting to experience a new country and culture. It’s been five years since I was last in Asia and I am so thrilled to be returning. My days have been full with work but at night I have started to dream of the wooden Hanok houses, the Joseon era Palaces, Buddhists shrines and temples, all to the sound of K-Pop. I can’t wait to eat the Bibimbap, Bulgogi, Kimchi, and just about everything else!

In anticipation for my trip I cooked this Korean inspired chicken the other night and it was fantastic! While it is not a traditional Korean recipe it has all of the flavors I am so looking forward to – sweet from the apple sauce, fresh with ginger and garlic, salty from soy, and a subtle hint of spice. The recipe can be made either on a grill or as I did in an oven, served with rice and steamed broccoli it couldn’t have made me happier.

I seriously can’t say enough about this chicken -its delicious and easy.This chicken will take you on its own path and you won’t need a passport or suffer from jetlag but I promise you the journey is so worth it!



Korean Style Chicken from Skinnytaste


  • 1 pound boneless, skinless chicken breasts, cut in half lengthwise
  • 1/4 cup low sodium soy sauce or tamari
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup finely chopped yellow onion
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp light brown sugar
  • 2 garlic cloves, crushed
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon sesame seeds, plus more for topping
  • 2 thinly sliced scallions, white and green parts


In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, and sesame seeds. 

Reserve ¼ cup of the marinade and transfer the remainder to a Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.

Oven Version:
Preheat the oven to 350°F. Place the marinated chicken and all of the marinade and reserved sauce in an oven safe dish. Bake for about 20 min or until done.

Grilled Version:  Before making marinade. In a Ziploc bag or between plastic wrap pound chicken breast to an even thickness, about ½ inch thick. Marinade chicken same as above.

Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Serve chicken sprinkled with green onion and sesame seeds.


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03 2016

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