Those of you who know us well will know that we live to travel. So when it comes to food, we love to incorporate new, worldly flavours. Tonight was no exception with these Baked Korean Chicken Thighs. This recipe combines some classic Asian ingredients to give you tasty, glazed Korean chicken (with much less sugar than the original version of this dish)!
Baked Korean Chicken Thighs (makes 8 servings):
900g of bonesless, skinless chicken thighs
1/2 cup of minced green onion
1/4 cup of soy sauce (or coconut aminos if you can’t have soy)
1 tbsp of honey
1/2 tsp ground ginger
2 cloves of garlic, minced
1 tbsp sesame oil
1 tsp sesame seeds
1-2 tsp cornstarch
1) Combine all ingredients except for the chicken and corn starch in a bowl
2) Place the chicken thighs laying flat in a large casserole dish. Pour the mixture over top of the chicken and shake the dish so it covers all thighs.
3) Bake at 375 degrees for 30 mins, or until cooked through. Drain the liquid left over into a small pot, add a little corn starch to thicken it over low heat until desired consistency of sauce is reached (combine water with corn starch first then put it in the rest of the mixture).
4) Serve with a side of basmati rice and some stir fried greens for a great mid week Asian inspired meal (rice and veg not included in macros).
Macronutrient Breakdown (per serving):