Korean-Style Chicken with Cucumber Pickles Korean-Style Chicken with Cucumber Pickles

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2010


Cucumber Pickles:


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 facts Per serving: about

  • Sodium 424 mg
  • Protein 27 g
  • Calories 251.0
  • Total fat 12 g
  • Cholesterol 95 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g


  • Iron 14.0
  • Folate 11.0
  • Calcium 4.0
  • Vitamin A 7.0
  • Vitamin C 10.0
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Korean-Style Chicken with Cucumber Pickles