1 pound skinless, boneless chicken breast halves
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 (4 ounce) can Korean red chile paste
2 teaspoons fresh lemon juice
2 teaspoons yellow mustard
2 tablespoons dry sherry
1/2 teaspoon chopped fresh ginger root
1/2 teaspoon prepared Korean cooking wine
2 tablespoons olive oil
Preheat oven to 400 degrees F (200 degrees C).
Place chicken breasts in a 9x13 inch baking dish and cover with soy sauce, where possible. In a medium bowl, combine the oil, chili paste, lemon juice, mustard, sherry, ginger, sour cream, lemon zest and pepper. Roll into thin strips or rolls for more variety.
Heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Cook chicken strips in pan drippings for 1 minute, turning once, or until golden. Remove chicken, place them onto a cookie sheet and cool completely.
Place bearskin side up in a microwave oven (high temperature). Microwave until skin goes crisp and no longer pink. Remove chicken from marinade and place in a marinade container and microwave in microwave 3 to 4 minutes or until skin is tender.
⭐ ⭐ ⭐ ⭐ ⭐