receeps

Gochujang Chicken Thighs

Name: Gochujang Chicken Thighs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp gochujang paste (adjust according to heat levels); 3 tbsp honey; 2 tbsp low sodium soy sauce; 2 tsp sesame oil; 4 cloves garlic (minced); 2 tsp ginger paste (or freshly grated ginger); 3 tbsp hot water (or as needed); 8 chicken thighs (skinless and boneless); 1 tsp paprika; ½ tsp salt; ¼ tsp black pepper; ¼ tsp red pepper flakes; 1 ½ tbsp cornstarch (= cornflour); 1 tbsp neutral oil (or as needed); 1 tbsp unsalted butter; ¼ cup (60ml) Shaoxing wine (or chicken broth); 3 shallots (finely diced); ½ cup (120ml) coconut milk (full fat); 2 tbsp lime juice (or to taste); 3 green onions (finely diced); 1 clove garlic (minced); 1 tsp ginger (grated or minced); 2 tsp low sodium soy sauce; 2 tsp sesame oil; ¼ tsp fish sauce (or rice vinegar); ¼ tsp sugar; 1 medium cucumber (sliced very thin); 1 tbsp sesame seeds (or chopped peanuts); 3 green onions (finely diced); 1 tbsp sesame seeds (to garnish)

4 servings

porzioni

5 minutes

tempo di preparazione

30 minutes

tempo totale

Inizia a Cucinare

Ingredienti

2 tbsp gochujang paste (adjust according to heat levels)

3 tbsp honey

2 tbsp low sodium soy sauce

2 tsp sesame oil

4 cloves garlic (minced)

2 tsp ginger paste (or freshly grated ginger)

3 tbsp hot water (or as needed)

8 chicken thighs (skinless and boneless)

1 tsp paprika

½ tsp salt

¼ tsp black pepper

¼ tsp red pepper flakes

1 ½ tbsp cornstarch (= cornflour)

1 tbsp neutral oil (or as needed)

1 tbsp unsalted butter

¼ cup (60ml) Shaoxing wine (or chicken broth)

3 shallots (finely diced)

½ cup (120ml) coconut milk (full fat)

2 tbsp lime juice (or to taste)

3 green onions (finely diced)

1 clove garlic (minced)

1 tsp ginger (grated or minced)

2 tsp low sodium soy sauce

2 tsp sesame oil

¼ tsp fish sauce (or rice vinegar)

¼ tsp sugar

1 medium cucumber (sliced very thin)

1 tbsp sesame seeds (or chopped peanuts)

3 green onions (finely diced)

1 tbsp sesame seeds (to garnish)

Istruzioni

Add all the marinade ingredients in a bowl and add just enough hot water to loosen the chili paste. Stir well to combine and set aside for now.

Trim the chicken of any fatty bits and pat dry. Season with salt, pepper, paprika and red pepper flakes. Dust with the cornstarch.

Heat the oil and butter in a large pan and sear the chicken for 2-3 minutes per side over medium-high heat, until nicely golden.

Pour the cooking wine and let it bubble away until almost completely evaporated, scraping the bottom of the pan to loosen any sticky bits.

Add most of the marinade and cook for a further 3-4 minutes, flipping the chicken over so it's nicely coated with the sticky glaze on both sides. Transfer the chicken onto a plate.

Lower the heat to medium-low and add a splash more oil to the pan if needed. Sauté the shallots for 5 minutes, stirring often.

Return the chicken to the pan and pour in the coconut milk and remaining marinade. Bring to a simmer and cook until the sauce has reduced.

Taste the sauce and add the lime juice or rice vinegar to balance the flavors.

Combine all the salad ingredients in a bowl and stir well.

Add the cucumbers and toss well to combine. Garnish with sesame seeds or chopped roasted peanuts.

Serve the chicken over coconut rice, garnished with green onions and sesame seeds and the cucumber salad on the side.

Nutrizione

Dimensione della Porzione

Calorie

791 kcal

Grassi Totali

56 g

Grassi Saturi

18 g

Grassi Insaturi

33 g

Grassi Trans

0.3 g

Colesterolo

229 mg

Sodio

887 mg

Carboidrati Totali

29 g

Fibra Alimentare

2 g

Zuccheri Totali

16 g

Proteine

40 g