As spring melts away winter, yujacha (Korean citron marmalade tea, 유자차) and other hot drinks have less of what it takes to slake your thirst. But remnants in that jar of yujacha mix lingering from winter in the pantry can produce more than tea. This recipe enlivens a Chinese American food favorite — orange chicken — with tangier citron and zippier Korean hot red pepper.
Category: Modern Korean
2 chicken breasts
1/4 cup butter
2 cloves garlic, minced
1/4 cup [amazon_link id="B00352TUBA" target="_blank" ]yujacha[/amazon_link]
1/4 cup [amazon_link id="B007C639E4" target="_blank" ]soju[/amazon_link] (ì†Œì£¼ soju)
Rinse the chicken breasts with cold water. Pat dry and sprinkle with salt and pepper to taste.
Melt butter in small saucepan on medium heat. Add garlic and cook for a couple of minutes. Add the yujacha and heat until bubbling. Add the soju and spices. Pour sauce over chicken. Cover and bake at 350 for 50 minutes. Uncover and bake until tender, about 20 minutes more.
If you don't want to wait over an hour to eat dinner, you can cut the chicken into chopstick-friendly pieces, dredge them in seasoned flour and fry them until they're crispy. Place the crispy chicken pieces into your yujacha sauce until they are coated. Serve with rice and banchan.
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.