Tuesday, March 2, 2010

korean chicken thighs

this is a favorite in my sister jen's family. she told me that for years it has been a staple celebration meal in her house, and also a staple consolation meal when someone had a bad day. i really love the flavor of this one & it's fantastic over rice.
dark chinese vinegar can be replaced with rice vinegar, but the real thing is delicious and not biting, like some vinegars can be. here's a pic of the black vinegar i bought at an asian market - hope it helps you.

korean chicken thighs
6 boneless/skinless thighs
1/2 c. soy sauce
1/4 c. sugar
1/4 c. dark chinese vinegar (or rice vinegar)
4-6 minced cloves garlic
1/2 t. red pepper flakes (i use more)

preheat oven to 400. brown thighs in 1-2 T. oil in a pan til golden brown on each side - not cooked through. place in oven-safe pan (9x13" works great). mix all other ingredients in a bowl and pour over thighs (the chicken, not your's). cover pan with foil and bake for 1/2 hour, or until cooked through. serve with the sauce.

*updated* i substituted a large chicken breast cut in half for two of the thighs. i put the breast pieces in first for 15 minutes, then added the thighs and cooked them all for 30 more minutes. yum!

1 comment:

  1. TOTALLY made this last night and it was deLICIOUS!!!!!! ANNNNNND so simpo!!