WHAT’S COOKING: Chicken thighs with a gochujang glaze
Okay, don’t all platz at the same time. I bought the most on-trend ingredient in the world and cooked with it. Now calm down everyone, the sal volatile is on its way.
Title: Gochujang Glazed Chicken Thighs
I recently experimented with a trendy ingredient – gochujang – a Korean fermented condiment. I discovered it is a savory, sweet, and spicy paste made from red chilli powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. Although it can be made at home, it's best to buy it from an Asian shop. I added gochujang to chicken thighs, along with tamari soy sauce, honey, sesame oil, and salt, creating a quick and easy glaze.
Method:
1. Mix gochujang paste, tamari soy sauce, honey, and sesame oil in a bowl.
2. Brush the chicken thighs with the mixture.
3. Bake at 180°C for 30 minutes, then increase the temperature to 200°C for another 5-10 minutes, watching closely to prevent burning.
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