Snow Onion Chicken – This easy snow onion chicken with a creamy, sweet, and slightly tangy Korean snow onion sauce with crispy, juicy chicken with a delicate topping that adds a delightful textural surprise.
Snow Onion Chicken – Tips and Tricks
Double dredge the chicken – For extra crispy goodness, coat the chicken in a cornstarch and flour mixture, then dip it in a beaten egg mixture, and coat again in the dry mixture. This creates a protective layer that ensures the chicken stays juicy while getting beautifully golden brown.
Fry in batches – Don’t overcrowd the pan! Frying the chicken in batches will prevent the oil temperature from dropping, resulting in perfectly crisp chicken.
Don’t forget the sauce – While the chicken fries, whisk together the creamy, sweet, and slightly tangy snow onion sauce. The combination of mayonnaise, yogurt, honey, and vinegar creates a flavor profile that perfectly complements the crispy chicken.
Shower with snow – Once the chicken is cooked, generously drizzle it with the snow onion sauce and top it with a sprinkle of thinly sliced snow onions. The delicate floral aroma and crispy texture of the snow onions add an extra layer of complexity and delight.
Spicy Snow – Add a pinch of cayenne pepper or gochugaru to the sauce for a fiery kick.
Sesame – Drizzle some toasted sesame oil over the finished dish for an extra nutty flavor.
Veggie Delight – Add some stir-fried vegetables like broccoli, carrots, or bell peppers to the mix.
How to serve this best snow onion chicken?
Serve this with steamed rice, Korean pancakes (kimchijeon), or a simple salad for a complete and satisfying meal. Don’t forget to drizzle some extra sauce on top!
- 2 large onions, thinly sliced
- 1 cup snow peas
- 2 tablespoons cooking oil
- 2 tablespoons soy sauce, low sodium
- 4 chicken breasts, boneless, skinless
- 1 tablespoon brown sugar
- 2 cloves minced garlic
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Season the chicken with salt and pepper.
- Heat a skillet over medium heat, add oil, once hot, add the chicken and cook until browned on both sides for about 6-8 minutes per side and are fully cooked.
- Remove the chicken and set aside.
- Add another tablespoon of cooking oil into the skillet, add minced garlic and grated ginger, and sauté until fragrant.
- Add the sliced onions and cook until translucent for about 5-7 minutes.
- In a small mixing bowl, add brown sugar, rice vinegar, cornstarch, and soy sauce. Mix well.
- Add snow peas to the skillet and for about 2-3 minutes. Pour the sauce mixture over the snow peas and onion mixture, give it a good mix until the sauce thickens, stirring constantly.
- Add the cooked chicken back into the skillet and mix until well coated with the sauce and heated through for about 2-3 minutes
- Serve hot with rice, stir-fried vegetables, or noodles.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving Calories 331Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 102mgSodium 429mgCarbohydrates 15gFiber 2gSugar 7gProtein 40g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Snow Onion Chicken – FAQs
What can I substitute for snow onions?
If you can’t find snow onions, you can use thinly sliced green onions or shallots as a substitute. However, the unique flavor and texture of snow onions is difficult to replicate.
Is This Spicy?
No, its not spicy. The sauce is sweet, creamy, and slightly tangy, with a hint of floral aroma from the snow onions.
Can I bake this recipe?
Yes, you can! Preheat your oven to 200°C (400°F) and bake the chicken for 20-25 minutes, or until golden brown and cooked through. Then, toss it with the snow onion sauce and serve.