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+ servings

Wok Tea Smoked Chicken

Youndoo sauce is a new Korean seasoning that has rich savory notes like soy sauce but has less sodium. It is not gluten-free. If you are gluten-free, substitute low-sodium gluten-free soy sauce. Marinating adds extra flavor as down browning the chicken. Steaming the chicken prior to smoking it keeps it moist.
Prep Time 20 minutes
Cook Time 55 minutes
Servings 8


  • 1/4 cup plus 2 tablespoons Youndoo sauce or 1/4 cup low-sodium gluten-free soy sauce
  • 1/4 cup Chinese rice wine
  • 1 tablespoon cornstarch
  • 4 pounds chicken thighs and/or drumsticks
  • 2 tablespoons olive oil

Smoking Mix

  • 1/2 cup brown sugar
  • 1/3 cup uncooked rice
  • 1/4 cup oolong tea leaves
  • 1/4 cup cherry wood chips
  • 4 slices ginger
  • 2 star anise
  • 1 cinnamon stick


  1. In a large bowl, mix together Youndoo sauce, rice wine and cornstarch. Add chicken pieces and toss well to coat all the pieces. Let marinate overnight.
  2. Heat oil in a large non-stick skillet. Brown chicken on both sides, about 7-8 minutes. Remove to a heatproof dish.
  3. Prepare a steamer for the chicken. Steam chicken for 30 minutes over medium heat.
  4. Double line the inside of a wok with foil. Line the inside of the wok cover with foil. Mix smoking ingredients together and place in bottom of foil lined wok. Place a cake rack over smoking ingredients and arrange chicken on the rack. Once you see smoke coming up, cover the wok and turn the heat down to medium-low. Smoke 15 minutes. Turn heat off and wait 5 minutes. Remove chicken from wok.

Recipe Notes

Adapted from Martin Yan's Feast