Tested till perfect Korean-Style Chicken with Cucumber Pickles

Korean-Style Chicken with Cucumber Pickles

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Marinate: 15 minutes
  • Cook time 10 minutes
  • Portion size 4


  • 8 8boneless skinless chicken thighboneless skinless chicken thighs
  • 1/4 cup 1/4cupsodium-reduced soy sauce
  • 2 tbsp 2tbspsesame oil
  • 4 tsp 4tspgranulated sugar
  • 2 tsp 2tspminced gingerroot
  • 2 tsp 2tspsesame seeds
  • 1/2 tsp 1/2tsppepper
  • 4 4cloves garlic, finely sliced
  • 4 4green oniongreen onions, cut into 2-inch (5 cm) lengths

Cucumber Pickles:

  • 1 1English cucumberEnglish cucumbers, thinly sliced
  • 1/2 tsp 1/2tspsalt
  • 1 tbsp 1tbsprice wine vinegar
  • 1 tsp 1tspgranulated sugar
  • 1 tsp 1tspsesame oil
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tsphot pepper flakes
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Cucumber Pickles: In small bowl, toss cucumber with salt; let stand for 15 minutes. Drain well.

Add vinegar, sugar, oil, garlic and hot pepper flakes; toss to combine.

Meanwhile, trim any fat from chicken; cut chicken into bite-size pieces.

In bowl, whisk together soy sauce, oil, sugar, ginger, sesame seeds, pepper and garlic. Add chicken and onions; marinate for 15 minutes, stirring occasionally.

Transfer to foil-lined baking sheet; broil, stirring occasionally, until juices run clear when chicken is pierced, onions are slightly charred and almost no soy sauce mixture remains, about 10 minutes. Serve with pickles.

Nutritional Information Per serving: about

cal 251 pro 27g total fat 12g sat. fat 3g
carb 10g fibre 2g chol 95mg sodium 424mg

% RDI:

calcium 4 iron 14 vit A 7 vit C 10
folate 11
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