Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size piecesu003cbr /u003e In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.u003cbr /u003e Marinate in refrigerator for 30 minutes.u003cbr /u003e Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.u003cbr /u003e On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.u003cbr /u003e Take out chicken only and leave excess ingredients in frying pan or skillet.u003cbr /u003e In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.u003cbr /u003e In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.u003cbr /u003e Serve hot on plate.
Soy Sauce2Tbs 15ml
sugar - white2Tbs 15ml
Honey1Tbs 15ml
Rice Wine or Sherry2Tbs 15ml
Spring Onions1
pepper black0.5tsp 5ml
olive oil0
Sesame Seeds0roasted
Cayenne Pepper0.5tsp 5ml(marinade)
chillies green (fresh)2
Soy Sauce - light2Tbs 15ml
Mustard powder1tsp 5ml
sesame oil1Tbs 15ml
Paprika1Tbs 15ml
sugar - castor1Tbs 15ml
Honey1Tbs 15ml
Soy Sauce - light2Tbs 15ml