Baked Gochujang Chicken Thighs
These chicken thighs are heated with gochujang, a Korean red stew glue that is tart, pungent, and exceptionally hot. The intensity in this sauce is directed by sesame oil, rice wine vinegar, honey, soy sauce, ginger, and garlic. On the off chance that you like it hot, basically add more gochujang until your taste buds shout, "Uncle!" We like this with straightforward steamed broccoli and white rice.
Ingredients:
1 tablespoon gochujang glue, or to taste
2 teaspoons rice wine vinegar
2 teaspoons honey
1 teaspoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
8 boneless, skinless chicken thighs
1/4 cup hacked new cilantro, or to taste
1 tablespoon sesame seeds
1 lime, cut
Directions:
step 1:
Preheat the broiler to 375 degrees F. Line a sheet skillet with aluminum foil; put a baking rack on the foil.
step 2:
Whisk gochujang glue, rice vinegar, honey, sesame oil, soy sauce, ginger, and garlic powder together in a little bowl to make a sauce.
step 3:
Wipe chicken off with paper towels; brush the two sides of chicken pieces with sauce. Put chicken on the rack in the pre-arranged dish.
step 4:
Heat chicken in the preheated stove, until chicken is at this point not pink in the middle and squeezes run clear, 30 to 35 minutes. A moment read thermometer ought to peruse something like 165 degrees F . Sprinkle with cilantro and sesame seeds, and present with lime wedges.
Nutrition Facts:
Calories 662
Fat 40g
Carbs 11g
Protein 69g