Recipe time! - Korean baked chicken

Alright, lets dig right in with recipe time - this week I did Korean baked chicken.

For this, you will need:

2 boneless, skinless chicken breast
1/4 cup low-sodium soy sauce
1/4 cup unsweetened applesauce
1/4 c onion, chopped
1 teaspoon of sesape oil
1 teaspoon of grated ginger
1 tablespoon of brown sugar
2 cloves of garlic
Red pepper flakes
Sesame seeds

This is a SUPER simple recipe.

Mix everything except chicken in a bowl.  Mix it REEEAL good. Crush up the garlic, fine mince the onion and get it all worked in there.  The red pepper flakes are to taste - if you like it spicy, add more. In this recipe, I tripled it for 6 chicken breasts and put in about 2 tablespoons of the pepper flakes.

Now the thing that mimics the Korean flavor is the unsweetened applesauce.  In Korean cooking, Asian pears are used as a sweetening agent, but for general purposes, the applesauce works nicely.

Mix the chicken in there and give it a nice massage.  Really work the marinade into all nooks and crannies.

Now. LET IT SIT. One hour at LEAST in the fridge.  Give it a stir about halfway through.  If you want more flavor, let it sit for a long time.  Mine rested for a good 3 or 4 hours.

After marinating, preheat your oven to 450 degrees F and put your chicken on a foil-lined pan. Put the marinade and onions and all on top of the chicken - it will just reduce down and give the chicken a little more flavor.

Bake the chicken at 450 F for 10 minutes, then flip them over, and bake another 10 minutes.  Make sure that the interior of the thickest part of the breasts gets to 165 F for proper cooking!

And there it is! Eat them now or refrigerate for a few days. The wife and I have been eating this with steamed rice and a big heaping helping of steamed broccoli.  The flavor is akin to teriyaki and is DARN good.

Recipe adapted from http://www.skinnytaste.com/korean-grilled-chicken-breast/