Mothers day celebration was in the guise of a Bbq to enjoy the sunny spell. These Gochujang Chicken Thighs adorned the menu.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.
I marinaded these the day before. I was unsure what marinade to do. I already did a batch of cajun wings. After a longwhile I decided to use up the remnants of my gojuchang paste. I added various ingredients, veering towards korean/chinese fusion cuisine. I just kept adding stuff I think will work while tasting!
Just to make sure they were ok I cooked 4 in the airfryer and my family loved them. Big thumbs up! So the rest were left for the BBQ the next day.
These went down well. Ticked all the boxes! I kept the heat down for first batch then added chilli flakes for subsequent lot.
Well they tasted good! I was impressed. So was my girls! Just you all left to try!
6 chicken thighs, with skin and bone
3 tbsp gochujang paste
1 tbsp garlic chilli oil
2 inch peice of ginger minced
4 garlic cloves minced
1 tbsp red wine vinegar or mirin
Quarter cup of light soy sauce
1 tbsp roasted sesame oil
2 tbsp sugar
3 spring onions chopped
Mix all the ingredients for the marinade in a bowl. There is no salt added as there is plenty in the soy sauce.
Take the chicken thighs and make 3 deep scores right through the skin to the bone.
Add the chicken to the marinade, mix well ensurig the marinade goes deep into scores.
Leave for a few hours.
Either Bbq or grill on medium flame to ensure they cook through.
I personally love cooking these in my airfryer. I place them skin side down for 15 mins on temp 180 then skinside up to finish for another 15 mins.
Let them stand for a few minutes.
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