Best Olympic Chicken Recipes
OLYMPIC SEOUL CHICKEN
This recipe came out of the Oregonian in Portland, Oregon. It looked good. I haven't tried it yet.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together vinegar, soy sauce, honey, and ginger. Set aside.
- Heat oil in large skillete over medium heat.
- Add chicken and cook, turning, about 10 minutes or until brown on all sides.
- Add garlic and red pepper, cook stirring 2 to 3 minutes.
- Add vinegar mixture, cover and cook about 15 minutes or until chicken is fork tender.
- Uncover, cook about 1 to 2 minutes or until sauce is slightly thick.
- Serve with rice.
Nutrition Facts : Calories 282.2, Fat 12.5, SaturatedFat 1.9, Cholesterol 114.5, Sodium 875.4, Carbohydrate 12.4, Fiber 0.4, Sugar 9, Protein 29.1
HIGH BAR OLYMPIC CHICKEN
Provided by Food Network
Time 40m
Yield 4 to 6 portions
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk the egg whites lightly to a froth. Add the yogurt and whisk to combine. In another large bowl, combine the cornmeal, bread crumbs, cayenne, black pepper, oregano, paprika and salt.
- Dip the chicken breasts in the flour. Then dip them in the beaten egg whites, and finally in the seasoned cornmeal/bread crumb mixture. After breading the chicken, place it on a non-stick cookie sheet or a low sided roasting pan and put it in the oven.
- Cook for 35 minutes or until fully cooked and crispy brown.
- Serve with mashed potatoes blended with skim milk and non-fat sour cream.
OLYMPIC SEOUL CHICKEN
Categories Chicken
Number Of Ingredients 8
Steps:
- 1. Mix together the vinegar, soy sauce, honey, and ginger. 2. Heat enough oil in a large skillet until it just covers the bottom. When it's hot and shimmering, sauté the chicken thighs until well-browned on all sides, about 10 minutes. 3. Add the garlic and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn't burn. 3. Pour in the vinegar mixture, cover, and simmer for 15 minutes, or until done. While the thighs are cooking, turn them a couple of times in the marinade. 4. Once they're done, remove the cover, add the green onions, and cook for another minute or so, until the sauce is slightly thickened. Serve with rice, kimchi, toasted nori, or any other accompaniments. Also good with a pile of steamed green beans drizzled with sesame oil and toasted sesame seeds sprinkled on top.
OLYMPIC CHICKEN
Steps:
- In small bowl combine vinegar, soy sauce, honey and ginger Heat oil to med.- high temp. Cook chicken 10 min. or brown on all sides Add garlic and red pepper; cook 2-3 min. Add vinegar cover and cook 15 min
OLYMPIC SEOUL CHICKEN
I updated this prize-winning recipe with more zip from fresh ginger, and used Korean red pepper (gochugaru). You can use red pepper flakes or another red chili powder. (If you use cayenne, you might want to dial it down since that can be quite hot.) The original recipe uses white vinegar but I swapped that out with rice vinegar. If you don't have a skillet large enough to saute eight chicken thighs in on batch, or use a Dutch oven or large casserole.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Mix together the vinegar, soy sauce, honey, and minced ginger in a small bowl. Set aside.
- Heat enough oil in a large skillet until it just covers the bottom, about 2 tablespoons. When it's hot and shimmering, saute the chicken thighs until well-browned on all sides, about 10 minutes.
- Add the garlic and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn't burn.
- Pour in the vinegar mixture, scrape the bottom of the pot to release any stuck on bits of garlic, cover, and simmer for 15 minutes, or until the thighs are cooked through. While the thighs are cooking, turn them a couple of times in the marinade.
- Once they're done, remove the cover, add the green onions, if you wish, and cook for another minute or so, until the sauce is slightly thickened.
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