Sunday, June 12, 2011

Sweet & Tangy Oven Roasted Chicken

So this was my attempt at making some Korean BBQ chicken, otherwise known as Dakgalbi, but as you can tell from the title, it didn't really come out tasting like Dakgalbi. It was sweet and very oniony with a very pungent sesame taste. It wasn't bad though! It's actually pretty good, so... it's a win, right?

(Note: This is enough to marinade 24 full chicken thighs, so you may want to reduce this to match your needs.)
½ cup soy sauce
12 packets of Splenda (or ½ cup white sugar)
½ onion, chopped
2 pears
½ cup water
¼ cup rice vinegar
6 cloves garlic, minced
½ tbpsn sesame oil
3 stalks green onions, chopped
ground black pepper
1 tspn ground ginger
1 tbpsn Korean roasted hot pepper paste

In case you forgot what the Korean "roasted hot pepper paste" is, it's the same stuff I used in the BimBimBap.

1. So the first thing I did was chop the onions and the pears; then I put them in the food processor until it's about the same consistency of applesauce.

2. Next I just threw the remaining ingredients in the food processor until well mixed.
3. Using either a few gallon ziplock bags or a large bowl, combine your chicken and the mixed marinade.
4. Let the chicken marinade for at least four hours (preferably overnight). Bake the chicken in a preheated oven at 450 degrees for 25 minutes.

I served it with some rice, but feel free to eat plain or even with Jap Chae!

1 comment:

  1. do you think if you take away the pears and the onion, it would be more Korean BBQ-y?