The marinade for the chicken is extremely easy, 0 chance for failure. If you like the southeast asian sweet and spicy flavor, this will be your favourite chicken recipe.
The reason why I wrote “charred” is because you can either grill or broil these chicken!
Ingredients:
3 inch piece of Ginger, grated
6 Garlic cloves, minced
1/2 cup of Coconut milk
1/4 cup of Sambal Oelek
1/4 cup of Lime juice
2 tbsp of Brown sugar (or coconut palm sugar - I think this gives a lot more complexity to sweetness)
2 tsp of salt
2 lbs of Boneless chicken thigh
Optional:
Cilantro, garnish
Lime wedges, garnish
What’s Next:
Mix ginger, garlic, coconut milk, Sambal Oelek, lime juice, salt and sugar together in a small bowl, until sugar dissolves
Line chicken in a shallow dish, pour the marinade over and massage lightly
Let sit for 2-4 hours
If you’re broiler, line a broiler-friendly pan with foil, place the chicken in single layer. Turn on broiler, broil for 20-30 minutes or until the chicken is charred
If you’re grilling, then go right ahead! Should take about 10 minutes, until you see grill marks
If you like this dish saucier, pour the remainder of the marinade into a small sauce pan and boil until it thickens to coat the back of a spoon. Or make extra marinade and proceed with this step!
Who doesn’t like tender, fall of the bone chicken? I find myself gravitate towards this recipe because of the depth of flavor, no-frills preparation and most importantly super pantry friendly. Almost all the ingredients on the list are shelf-stable or are perishables with long-ish shelf life.
Ingredients:
2lbs Chicken thighs or legs
4 tbps of Butter
2 tbps of Vegetable Oil
1-2 Onions, chopped in strips
1 1/2 inch Ginger, grated
8 cloves of Garlic, finely chopped
1/4 cup of Gochujang
1/4 cup of Soy Sauce
2 tbps of Sugar
1 tbps of Mirin
1 tbps of Sesame Oil
Black Pepper
2-3 cups of Chicken Broth (I’ve also made this with just water, so don’t sweat it)
Optional:
What’s Next:
Mix ginger, garlic, gochujang, soy sauce, sugar, mirin, sesame oil and black pepper in a small bowl. Set aside
Heat up butter and oil in a dutch oven or high walled pot, medium heat. Meanwhile season chicken with salt.
Once butter starts to foam, lay the chicken carefully down (it may splash!) into the pot. Turn occasionally and sear until lightly brown, about 5-10 minutes.
Add onions and let soften until translucent, about 10 minutes
Add the reserved sauce and coat evenly onto chicken and onions. Bring to simmer
Add chicken broth or water into the pot. Just enough that the chicken and and onion are submerged
Partially cover the lid and turn the heat down to low. Simmer for 40-50 minutes
Add scallions now if you like, cook for 2-3 more minutes. Season with salt & pepper. Enjoy!