← Nouns Cooking · Korean

Ingredients

• 700 g boneless, skinless chicken thighs
• 3 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Honey
• 1 tbsp rice wine or mirin
• 1 tbsp lemon juice
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Toasted sesame oil
• 1 pinch Black pepper
• 2 tbsp gochujang (for a spicy version) (optional)
• 1 tbsp Vegetable oil
• 2 Spring onion, thinly sliced
• 1 tsp Sesame seeds

Method

1. Open out the thighs and, if any are very thick, slice through the thickest part so they cook evenly.
2. Mix the marinade (adding the gochujang if you want it spicy), coat the chicken and leave for 30 min, or overnight in the fridge.
3. Heat the oil in a large frying pan or griddle over medium-high heat. Lay in the chicken, shaking off excess marinade, and cook for 4–5 min per side, until browned and charred in spots and cooked to 75°C (165°F) in the thickest part. Turn the heat down if the sugars start to burn.
4. Rest for 3 min, then slice. Scatter with spring onion and sesame and serve with rice and lettuce leaves for wrapping.

Tips

• It is also great on a barbecue: cook over medium coals, turning often, as the sweet marinade catches quickly.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Beyond Kimchee