20 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A savory soy sesame delight! Serve over shredded cabbage if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.

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  • In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.

  • Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

Nutrition Facts

794 calories; 54.7 g total fat; 255 mg cholesterol; 1338 mg sodium. 6 g carbohydrates; 65.3 g protein; Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/26/2004
this was great!! I used the same amount of "stuff" but with just three boneless chicken breasts. Also left out the MSG and didn't really crush the sesame seeds. My husband is Korean (I'm not) and he said "this really tastes Korean... but I don't know why!" REALLY yummy. I might make even more sauce next time to pour over the rice. Read More
(8)

Most helpful critical review

Rating: 3 stars
08/03/2009
It was pretty good. I feel like the sesame was a bit overpowering for some reason but I enjoyed it anyway. Read More
(9)
20 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/29/2004
As a native Korean I knew that it's not an authentic Korean recipe but enjoyed the taste! To make it more Korean you could put the chicken with bones and add Dangmyun (noodles made of sweet potato starch) and fresh green chilies cut into small pieces. Read More
(33)
Rating: 4 stars
09/07/2005
This was good. I added extra garlic used boneless skinless breasts omitted MSG and at the end I added crushed red pepper for more kick. Also grew tired trying to crush the sesame seeds so left them mostly whole. I liked this a lot served over rice would make again. Read More
(22)
Rating: 4 stars
10/16/2003
I loved this. My variations: didn't have MSG and used 2 lbs of boneless skinless chicken instead of a 3 lb. bird. Fantastic and delicious! Read More
(14)
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Rating: 4 stars
02/23/2006
your recipe was very good except i tried it using boneless breast which was still very good. Read More
(11)
Rating: 4 stars
10/16/2003
I also skipped the MSG and used boneless chicken breasts. We all enjoyed this and my son gave it 5 stars. Read More
(9)
Rating: 3 stars
08/03/2009
It was pretty good. I feel like the sesame was a bit overpowering for some reason but I enjoyed it anyway. Read More
(9)
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Rating: 4 stars
09/24/2010
this is a very good meal with rice. I changed nothing but brown sugar for white sugar. very good and quick dinner. Read More
(9)
Rating: 5 stars
01/26/2004
this was great!! I used the same amount of "stuff" but with just three boneless chicken breasts. Also left out the MSG and didn't really crush the sesame seeds. My husband is Korean (I'm not) and he said "this really tastes Korean... but I don't know why!" REALLY yummy. I might make even more sauce next time to pour over the rice. Read More
(8)
Rating: 4 stars
06/10/2009
The chicken was very flavorful and moist. We'll be making it again. Read More
(8)