My version of Korean Chicken #bulgogi
Recipe:
2 breast chicken thinly sliced in strips
2 tablespoons oil for frying
Sauce:
1/4 cup soy sauce
2 tablespoons maple syrup or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 teaspoons shredded ginger or ginger paste
1 small apple shredded
1/2 teaspoon chili flakes
Garnish:
1 tablespoons Sesame seeds
1 green onions sliced
Mix all the marinade ingredients in a bowl. Then, add the sliced chicken pieces. Mix well to combine. Cover in plastic wrap and let it sit at least 30 minutes in the refrigerator.
After about 30 minutes, heat the pan and add oil. Fry the chicken strips and sit aside the leftover marinade sauce. We will use it later.
Fry the chicken until golden brown. Then, pour the marinade sauce. Mix well. Let it simmer and thicken a little bit for about 3-5 minutes. Remove from heat. Garnish with sesame seeds and green onions. Serve with rice. Enjoy!