Chicken marinated in the same marinade I call "Gochu sauce" used for Korean cucumbers with the marinated meat, either steamed or seared, for some delicious Korean chicken fillets. It's a super easy recipe and makes for a quick weeknight meal after the chicken has been marinated. You can also double the marinade and make some Korean bok choy stir-fry or Korean cucumbers to serve on the side.
Servings: 4
Ingredients
- 2 Chicken Breast - Filleted
- As Desired Salt & Pepper - to taste
- As Desired Sesame Seeds - for garnishing, optional
Marinade
- 2 Tbl Soy Sauce & Rice Vinegar - each
- 1 Tbl Gochugaru Chili Flakes & Sugar - each
- 1/2 Tbl Sesame Oil & Mirin - each
- 1 Stalk Green Onion
- 2 Cloves Garlic - Minced
- 1/2 inch Ginger - Minced
- 1/8 tsp Wasabi - or more for heat
Instructions
- Chicken Fillets: Slice the chicken breast across to create two fillets per chicken breast. Optionally pound it out to an even thickness.
- Korean Marinade: Combine all marinade ingredients into a marinating bowl and mix well. Add the chicken breast and toss it around to ensure the chicken breasts are coated well. Cover and refrigerate at least 1 hour.
- Cooking Korean Chicken Fillets: Pick one of the cooking methods below to cook the Korean chicken fillets. Steamed: Fill the steamer halfway with water and set over medium-high heat. Once it is fully steaming, place the chicken fillets in and drizzle the remaining marinade over the fillets. Cover and steam for about 15 minutes or until an internal temperature of at least 157°F is reached. Seared: Heat a pan up over medium heat with a bit of fat and wait for it to get hot. Sear chicken fillets for about 5 minutes per side or until an internal temperature of 157°F is reached. In both cooking methods, set the fillets aside and rest before serving. Optionally slice into bite-sized pieces and plate.