I've been so grateful for the love folks are having for Korean food. In my kid years, the only association to the cuisine used to be kimchi, and a LOT of non-koreans just couldn't get past the smell. For the record, I think it's one of the best smells in the world. I'm surprised there's not a kimchi eau de parfum made yet.
My spicy chicken recipe has been the most popular dish by far on this blog. I used to think it was because of the spice factor, but now I'm realizing everyone loves chicken ... unless you're my vegetarian husband, but you get where I'm coming from. So here's a non-spicy version for all of my friends that can't handle the heat. I'm glad we've figured out some common ground to stay friends.
As you can see, this is quite easy. I like grating the ginger so you get more flavor into the marinade, but you could just huck a few chunks of it into the bag. What's that you say? The image below looks like kimchi fried rice with the chicken as a topping? Well good eye my friend! That recipe is coming right up in the next post.
Soy Sauce Ginger Chicken
About 4 servings
8 boneless chicken thighs
1/4 cup soy sauce
3 TBSP sesame seed oil
1 TBSP rice wine vinegar
2 tsp black pepper
2 TBSP fresh grated ginger (about a 2 inch piece)
3 garlic cloves, minced
- Cut each chicken thigh into 4 vertical pieces, and remove any unwanted fat. Put the pieces in a ziplock bag.
- Remove the skin, then grate the fresh ginger. Mince the garlic cloves. Add both to the ziplock bag.
- Add the soy sauce, sesame seed oil, rice wine vinegar, and black pepper to the bag. Let all of the air out, then seal, and massage the marinade over the chicken. Put in the fridge for at least an hour, up to four hours.
- When you're ready to cook, shake off the marinade, and put the pieces on a medium-high heat skillet. Make sure not to move the pieces too much to get some browning. Cook for about 5-8 minutes on each side.