Korean chili chicken

Ingredients for 4 servings:

• 4 chicken legs, approx. 170 g each
• 3 ½ tbsp sugar
• 1 tbsp garlic, finely chopped
• 2 tbsp, heaped onion(s), finely diced
• 1 tbsp ginger, freshly chopped
• 2 tbsp soy sauce, light
• 3 tbsp chili paste, hot, to taste
• 2 tbsp sesame seeds, roasted
• 2 tbsp sesame oil or rapeseed oil
• 300 g vegetables (Asian vegetables), frozen
• 160 ml chicken broth
• some cornstarch to bind
• some water to mix the starch

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 5 minutes

sweet and spicy

Wash the chicken thighs, pat dry, separate them at the joint, and trim the backbone with poultry shears. Mix the sugar with the chicken pieces and let rest for an hour. Meanwhile, make a marinade from oil, garlic, onions, ginger, soy sauce, chili paste, and sesame seeds. Brush the chicken pieces with it and marinate for at least 2 hours. Bring the chicken stock to a boil in a wide saucepan, add the chicken pieces with the marinade, and cook for about 30 minutes. Then remove from the pan. Cook the vegetables in the stock for about 10 minutes, thicken with cornstarch, and season to taste. Add the chicken pieces and heat everything back up. Arrange on plates. Best served with rice.