Korean-Style Chicken Thighs, Rice & Veggies

Name: Korean-Style Chicken Thighs, Rice & Veggies
Total time: 1 h
Yield: 4
Ingredients: 1/2 cup light soy sauce; 1/2 cup dark brown sugar packed, light will work, but dark is preferred; 1/3 cup minced garlic; 2 tablespoons rice cooking wine mirin, Japanese; 2 tablespoons fresh ginger finely grated; 2 tablespoons pineapple juice from canned pineapple is fine!; 2 tablespoons yellow onion finely grated; 1 tablespoon Sriracha or gochuchang, spicy fermented Korean bean paste; 1 tablespoon sesame oil; 1/2 teaspoon kosher salt; 8 boneless, skinless chicken thighs small, 1 ½ pounds; 1 1/2 tablespoons cornstarch; 1/4 cup cold water; 1 1/2 tablespoons cold water; 5 tablespoons vegetable oil; 1 head broccoli crown of, Head of broccoli? Whatever, cut into bite-sized florets, 4 cups florets; 1 yellow onion sliced; 2 red bell peppers sliced; 1 teaspoon kosher salt; 1/4 teaspoon white pepper regular pepper is fine too; cooked white rice for serving; sesame seeds for garnish, optional

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Kacy Bassignani: "Amazing! We didn’t have the mirin but I used rice…" Read More

22Ingredients

60Minutes

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Ingredients

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4 SERVINGS

1/2 cup light soy sauce

1/2 cup dark brown sugar (packed, light will work, but dark is preferred)

1/3 cup minced garlic

2 Tbsp. rice cooking wine (mirin, Japanese)

2 Tbsp. fresh ginger (finely grated)

2 Tbsp. pineapple juice (from canned pineapple is fine!)

2 Tbsp. yellow onion (finely grated)

1 Tbsp. Sriracha (or gochuchang, spicy fermented Korean bean paste)

1 Tbsp. sesame oil

1/2 tsp. kosher salt

8 boneless, skinless chicken thighs (small, 1 ½ pounds)

1 1/2 Tbsp. cornstarch

1/4 cup cold water

1 1/2 Tbsp. cold water

5 Tbsp. vegetable oil

1 head broccoli (crown of, Head of broccoli? Whatever, cut into bite-sized florets, 4 cups florets)

1 yellow onion (sliced)

2 red bell peppers (sliced)

1 tsp. kosher salt

1/4 tsp. white pepper (regular pepper is fine too)

cooked white rice (for serving)

sesame seeds (for garnish, optional)

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Kacy Bassignani 4 years ago

Amazing! We didn’t have the mirin but I used rice wine vinegar and it turned out great.

Korean-Style Chicken Thighs, Rice & Veggies

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