2 tablespoons extra virgin olive oil
5 boneless skinless, boneless chicken breast halves
1 tablespoon chicken bouillon granules
1 tablespoon oy veal 1 1 tablespoon honey
1 teaspoon garlic paste
Mix the olive oil, chicken breasts and chicken bouillon in a large skillet over high heat.
Cover pot and simmer 10 minutes, stirring constantly, or until chicken is no longer pink when center of rod is cut; can be finished before roasting.
Remove skillet from heat and stir in honey, garlic paste and cayenne pepper. Transfer Korean chicken to bowl and vaporize flour/water mixture; refrigerate and serve.