Chicken thighs Korean style

                              Chicken thighs Korean style

I played around a bit. Remember my pickling Master liquid???? Yes, I added some Corn starch to it and pan fried some vegetables (coarse cut onions, Broccoli and Bell Peppers) and added the mixture slowly to it to thicken it up. Enough to cover it, as little that it doesn't swim in it.

I changed up the Master liquid a bit for the Chicken thighs. I will give you the recipe now.

This is what you need:

- 1/2 cup soy sauce

- 3 TBSP packed brown sugar

- 3 TBSP Rice Syrup (or Honey)

- 2 TBSP Garlic

- 1 TSP Ginger

- around 3 TBSP white Vinegar

- 3 TBSP Sesame Oil

- Green Onions for Garnish 

This is how you do it:

Heat up the Oven to 375 degrees.

Combine all the ingredients. Flavor should be "even"  and "round" like the Master pickling liquid. Adjust vinegar or sugar as needed.

Place the chicken thighs skin down in an oven safe dish. Pour the mixture evenly over it. Bake it in the oven for 45 min uncovered. Turn it skin up for an additional 15 min. I used the Broil for the last 5 min to get the skin a bit crispy. Watch it though so you don't burn it. 

I made sticky rice with it, the vegetables and my Kimchi, pickled Daikon Radish and Lotus Root. 

Enjoy

Guten Appetit