Grilled Korean-Style Chicken Cutlets
To keep everyone around the table happy, nothing beats chicken. In this recipe, let it sit for a few hours in a sweet-and-salty marinade made of soy sauce, brown sugar and a pinch of Korean chili pepper, which has a spicy and fruity taste. Cut the chicken into thin cutlets, which can be grilled much […]
Ingredients
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp (15 ml) sesame oil
- 1 tbsp fresh ginger, grated
- 1 tsp Korean chili powder (gochugaru), or more to taste
- 2 garlic cloves, grated
- 2 ½ lb (1.1 kg) boneless, skinless chicken breasts, cut in half horizontally
- 1 lb (450 g) asparagus, trimmed
- ⅓ cup (15 g) mixed herbs, finely chopped (such as mint, cilantro, chives)
- ½ cup (75 g) peanuts, chopped
- 2 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- ¼ cup (55 g) brown sugar
- 2 tbsp Korean chili powder (gochugaru) (see note)
- 2 limes, juice only
- ¼ cup (60 ml) sesame oil
- ⅓ cup (75 ml) mayonnaise
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) low-sodium soy sauce
Instructions
- In a large bowl, combine the soy sauce, brown sugar, oil, ginger, gochugaru and garlic. Season lightly with salt and pepper. Add the chicken and mix well to coat in the marinade. Cover and let marinate in the refrigerator for 4 to 6 hours.
To keep everyone around the table happy, nothing beats chicken. In this recipe, let it sit for a few hours in a sweet-and-salty marinade made of soy sauce, brown sugar and a pinch of Korean chili pepper, which has a spicy and fruity taste. Cut the chicken into thin cutlets, which can be grilled much more quickly than chicken breasts.