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Korean chicken

updated

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Ingredients for 4 servings:

  • 1 ½ kg chicken thighs, boned and cut into large cubes
  • 60 ml soy sauce, light
  • 2 tbsp oil (sesame oil)
  • 2 cloves garlic, finely chopped
  • 3 spring onions
  • 1 piece(s) ginger, about the size of a nut or ginger powder
  • 1 tbsp sugar
  • 1 tbsp sesame seeds
  • possibly salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Dak-jim

Place the chicken thighs in a large roasting pan and mix thoroughly with the remaining ingredients. Add more salt if desired. Let stand at room temperature for a few hours, preferably overnight. Then sear over high heat until the thighs are golden brown. Reduce heat to low and simmer with the lid on for about 30 to 40 minutes, pricking with a fork occasionally. Serve with short-grain rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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