Korean Barbecue Fried Chicken
Yea, it’s Thursday, one more day until Friday which obviously means the next day is the weekend. Like a trained seal, I will sit up and be excited every Friday knowing that the next day is Saturday. But you know, I realize the real secret to a great life is to enjoy every day, every moment, every step of the journey, and not in waiting for the future to live and enjoy, but to live for now!
Well, I hope you are having a great week and eating well. If you’re wondering what’s for dinner tomorrow night, i’ve got just the ticket. Very quick, very tasty, very affordable, pretty healthy so of course its EJlicious. If you like it a bit sweet yet with a little heat then you’ll be in for a treat.
Typically Korean barbecue is as you would guess, cooked on a barbecue or grill. But I pan fried/baked my chicken and then applied the Korean barbecue sauce, did that just blow your mind. What is great too is that by frying the thighs skin side down, you’ll get that crispy fried chicken texture, but then you finish the rest of the cooking in the oven. While the chicken is then cooking away you can make your sauce and rice or I prepared a simple bean sprouts with Ponzu sauce and sugar. To make this dish even faster, you can actually buy a bottle of Korean barbecue sauce at your local market’s Asian section.
Definitely give it a try and you too will be speaking Korean and saying 맛있다 or it’s delicious! Thank you sooo much for reading and I hope you have a great new day tomorrow.
- 4 chicken thighs
- 2 green onions chopped
- 1 1/4 cups soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 7 1/4 tablespoons dark brown sugar
- 2 tablespoons gochujang
- 2 tablespoons ginger (freshly grated)
- 4 spring onions (large, finely chopped)
- 6 garlic cloves (grated)
- 2 tablespoons toasted sesame oil
Preheat oven to 450°F. Season thighs top and bottom with salt, pepper and garlic powder.
Mix all ingredients from soy sauce until sesame oil in a bowl and blend well. Set aside as this will your sauce.
Heat a large ovenproof skillet over medium-high. Add canola oil. Add chicken, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn thighs. Place skillet in oven; bake until cooked through, 10 to 12 minutes.
Apply sauce on both sides generously. Sprinkle chopped up scallions and toasted sesame seeds over chicken and enjoy!
It was so good in fact that they’re weren’t any left overs and I always give my dog Cody a taste because he’s the best in the dog in the world. But as you can see no barbecue sauce on his mouth, poor Cody.