Can I cook this chicken in a pan instead of on a grill?

Absolutely! Use a cast-iron skillet or non-stick pan over medium-high heat with a touch of neutral oil. Cook for 3-4 minutes per side until golden brown and cooked through. The caramelization from the pan will add another layer of flavor.

How do I know when the chicken is done?

The safest way is using a meat thermometer – chicken is done at 165°F. Without a thermometer, look for firm, opaque meat with clear (not pink) juices when sliced. For this thin-pounded chicken, 2-3 minutes per side is usually perfect.

Can I make this recipe with other meats?

This marinade works wonderfully with pork tenderloin, thinly sliced beef, or even firm tofu. Adjust cooking times accordingly – pork should reach 145°F, beef can be cooked to your preferred doneness, and tofu needs about 3-4 minutes per side until golden.

Is there a good substitute for apple sauce?

If you don't have apple sauce, try pear puree, mashed banana, or even 2 tablespoons of honey mixed with 2 tablespoons of water. Each will provide different flavor notes but will still help tenderize the chicken and add sweetness.

Korean Chicken Breasts Recipe

Name: Korean Chicken Breasts Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: Main Ingredients; 1 pound boneless, skinless chicken breasts (cut in half lengthwise, from 2 breasts); 2 thinly sliced scallions (white and green parts); Marinade; 1/4 cup low sodium or gluten-free soy sauce; 1/4 cup unsweetened apple sauce; 1/4 cup finely chopped yellow onion; 1 tsp sesame oil; 1 tsp grated ginger; 1 tbsp light brown sugar; 2 garlic cloves (crushed); 1 teaspoon red pepper flakes (optional); 1 teaspoon sesame seeds (plus more for topping)

Description

This Korean Chicken Breasts recipe features tender, juicy chicken marinated in a sweet, savory, and slightly spicy blend of soy sauce, applesauce, ginger, garlic, and sesame. Perfect for a quick and flavorful main course with minimal prep, this dish delivers classic Korean-inspired flavors with a healthier twist.

Ingredients

Units Scale

Main Ingredients
1 pound boneless, skinless chicken breasts (cut in half lengthwise, from 2 breasts)
2 thinly sliced scallions (white and green parts)
Marinade
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves (crushed)
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds (plus more for topping)

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Instructions

Pound the Chicken: Place each chicken breast, one at a time, in a Ziploc bag. Gently pound to an even thickness of about ½ inch, being careful not to puncture the bag.
Prepare the Marinade: In a medium-sized bowl, combine the soy sauce, unsweetened applesauce, chopped yellow onion, sesame oil, grated ginger, brown sugar, crushed garlic cloves, red pepper flakes (if using), and sesame seeds. Mix well until all ingredients are fully incorporated.
Marinate the Chicken: Reserve ¼ cup of the marinade for later use. Transfer the remaining marinade into the Ziploc bag with the chicken. Seal the bag and massage to fully coat the chicken. Refrigerate and marinate for at least 1 hour to let the flavors infuse.
Grill the Chicken: Preheat your grill over medium-high heat. Remove the chicken from the marinade and grill for 2 to 3 minutes per side, or until the chicken no longer sticks to the grill. After turning, spoon the reserved ¼ cup of marinade over each breast and grill for an additional 2 to 3 minutes or until fully cooked and slightly charred.
Garnish and Serve: Remove the chicken from the grill, let it rest for a few minutes, then slice and top with additional sesame seeds and sliced scallions. Serve immediately for the best flavor and texture.

Notes

Make sure to marinate the chicken for at least 1 hour for optimal flavor; longer marinating yields even better results.
If you don’t have a grill, you can cook the chicken on a stovetop grill pan or broil it in the oven.
For a spicier version, increase the amount of red pepper flakes.
This marinade also works well with chicken thighs or as a stir-fry sauce.

Nutrition

Serving Size: 1/4 of recipe
Calories: 185
Sugar: 6g
Sodium: 420mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 28g
Cholesterol: 68mg