2 chicken breasts
1/4 cup butter
2 cloves garlic, minced
1/4 cup YAZU Korean Citron Tea
1/4 cup soju
2 tablespoons rice wine vinegar
1/2 teaspoon ginger juice
2 tablespoons light soy sauce
1 teaspoon Korean red pepper powder
Salt & pepper to taste
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 YAZU Korean Citron Tea 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 YAZU Korean Citron Tea sauce until they are coated. Serve with rice.