Recipe Type: Fusion, Korean Grill, Poultry, Sandwich
1 1/3 pounds boneless, skinless chicken thighs
4 Hamburger Buns
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons mul yeut (Korean malt syrup)
1 tablespoon brown sugar
3 cloves garlic
1 each small green onion
1 teaspoon sesame oil
1/2 ounce ginger
1/4 teaspoon pepper
1 Bell Pepper, sliced lengthwise into strips
4 slices Onion
4 slices Pepper jack cheese
Peel the ginger and garlic, then place in a blender with the soy sauce and 1 tablespoon water and liquify.
Mince the garlic and green onion.
Mix all ingredients in a small bowl and let stand 15 to 20 minutes to develop flavor.
Lightly score the meat 4 or 5 times on both sides with a sharp knife.
Place meat and marinade into a plastic zip lock bag or lidded jar and let stand 15 to 20 minutes, shaking gently every five minutes.
Place marinated chicken on a hot grill and grill 5 to 6 minutes, turn and grill another 3 to 4 minutes until done. (or broil in oven on high heat, turning until chicken is cooked through and develops a light char)
Quickly grill or pan toast the sliced bell pepper and onion slices.
Place chicken on burger buns and top with bell pepper cheese and onion.
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