This thigh meat was going to be used for the following recipe and it was!
I have been looking for Korean recipes lately as I currently have a Korean student staying with me
Turns out he eats everything (except Kimchi, which I raced out and bought…oh well, my family likes it)
However I want to make some flavours, that are similar to what he is used to
This seemed to fit the bill and we liked it a lot
The foodlovers.co.nz website had this recipe for Grilled Chicken Korean Style
I served it with rice and some colourful vege
600g chicken thigh fillets skinless, boneless
1/3 cup (80ml) soy sauce
1 tablespoon brown sugar
1/2 red onion finely chopped
2 teaspoons Sriracha sauce (or other chili sauce)
2 tablespoons rice wine
1 teaspoon sesame oil
2 teaspoons grated ginger
2 cloves garlic, finely chopped
Rice Bran Oil
Basmati Rice 1 1/2 cups
1/2 each yellow and red peppers
Handful of green beans, topped and tailed and cut into small pieces
1 spring onion
Chop chicken thigh fillets in half.
Place the chicken in a glass container
and add the remaining ingredients except the coriander leaves.
Cover and then place in a shallow dish and refrigerate for up to 8 hours.
Add a little Rice Bran Oil
Drain the chicken from the marinade
Cook the chicken for 8-10 minutes, turning at times,
until well coloured and cooked through.
To Cook the Rice
Fill a pot with lots of salted water
Add the rice
Stir and boil for about 8-10 minutes
Test for doneness, a little bit of bite!
Drain and set aside and place into a serving dish
Meanwhile in another pan
Over med heat
Add 2 tablespoons Rice Bran Oil
Add the spring onions, chopped peppers
Season with Sea Salt and freshly ground black pepper
Salute for 3-4 minutes
Toss and cook for about another minute or two just to heat them through
Remove and add to the rice
Bring to the boil and simmer for a minute to two
Arrange over the rice and vege
Cover with the remaining sauce
Sprinkle with coriander leaves.