Sticky Korean Chicken
I absolutely love Asian food but I've never really ventured into Korean cooking until now. Korean food is not only delicious but generally it also tends to be quite light and low on carbs - ideal for shifting my holiday belly!
This dish epitomises the Koreans' love of the contrast between sweet and sour and it's perfect for chucking on the barbecue this summer. The sweet, sticky combination of maple syrup and dark brown sugar balance beautifully with the acidity from the vinegar and the punch from the garlic, ginger and chilli. I find chicken thighs much more tender and flavoursome then any other part of the chicken but feel free to use whatever you like. The marinade and glaze also work really well with pork.
Sticky Korean Chicken
Serves 4
300ml soy sauce
100g dark brown sugar
6 spring onions, thinly sliced
3 tbsp rice vinegar
3 tbsp maple syrup
2 tbsp gochujang chilli paste (or any other chilli paste)
2 tbsp toasted sesame oil
2 tbsp grated peeled fresh ginger
2 tbsp roasted sesame seeds
6 cloves garlic, grated or finely chopped
salt and pepper
8 boneless, skinless chicken thighs
vegetable oil, for grilling
In a medium bowl, stir together the soy sauce, brown sugar, spring onions, vinegar, maple syrup, chilli paste, sesame oil, ginger, sesame seeds, garlic, salt and a generous amount of pepper until the sugar has dissolved Transfer 240ml of the marinade to a container, cover and refrigerate
Add the chicken to the bowl with the remaining marinade and toss to coat Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the chicken come to room temperature, about 30 minutes.
Meanwhile, put the reserved 240ml marinade in a pan and simmer for 8-10 minutes until it has thickened to a glaze-like consistency; set the glaze aside.
Preheat a gas or charcoal grill to medium-high or place a griddle or frying pan over a medium-high heat. Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill for 15 minutes, flipping the thighs halfway through until cooked through. Keep an eye on the temperature. If the grill is too hot, the outside of the thighs will burn before the inside is done.
Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce. I like mine with a mixture of vegetables stir fried in soy, garlic and lime.
This dish epitomises the Koreans' love of the contrast between sweet and sour and it's perfect for chucking on the barbecue this summer. The sweet, sticky combination of maple syrup and dark brown sugar balance beautifully with the acidity from the vinegar and the punch from the garlic, ginger and chilli. I find chicken thighs much more tender and flavoursome then any other part of the chicken but feel free to use whatever you like. The marinade and glaze also work really well with pork.
Sticky Korean Chicken
Serves 4300ml soy sauce
100g dark brown sugar
6 spring onions, thinly sliced
3 tbsp rice vinegar
3 tbsp maple syrup
2 tbsp gochujang chilli paste (or any other chilli paste)
2 tbsp toasted sesame oil
2 tbsp grated peeled fresh ginger
2 tbsp roasted sesame seeds
6 cloves garlic, grated or finely chopped
salt and pepper
8 boneless, skinless chicken thighs
vegetable oil, for grilling
In a medium bowl, stir together the soy sauce, brown sugar, spring onions, vinegar, maple syrup, chilli paste, sesame oil, ginger, sesame seeds, garlic, salt and a generous amount of pepper until the sugar has dissolved Transfer 240ml of the marinade to a container, cover and refrigerate
Add the chicken to the bowl with the remaining marinade and toss to coat Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the chicken come to room temperature, about 30 minutes.
Meanwhile, put the reserved 240ml marinade in a pan and simmer for 8-10 minutes until it has thickened to a glaze-like consistency; set the glaze aside.
Preheat a gas or charcoal grill to medium-high or place a griddle or frying pan over a medium-high heat. Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill for 15 minutes, flipping the thighs halfway through until cooked through. Keep an eye on the temperature. If the grill is too hot, the outside of the thighs will burn before the inside is done.
Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce. I like mine with a mixture of vegetables stir fried in soy, garlic and lime.
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