Friday, June 30, 2017

Korean Chicken Bowls

 Here's my recipe for Korean Chicken bowls. I'm still dreaming about this dinner; I added a ton of fresh lime zest and juice, basil, garlic, ginger, chili paste, gochujang and more. If you haven't used Korean pastes or sauces you may feel like they're obscure and unavailable, however I've found that they are readily available online and in most grocery stores. Gochujang is a Korean fermented roasted pepper paste that is full of savory, sweet, and spicy flavor. 

8 chicken capons 
1/4 cup gochujang 
1/4 cup maple syrup
3 tablespoons Sambal Oelek (chili paste)
1/4 cup soy sauce
1/4 cup mirin
1 tablespoon toasted sesame oil
6 garlic cloves, pressed
2tablespoons grated ginger
2 limes, juiced and zested
kosher salt 
coarse black pepper
**3 tbsp cornstarch (optional if you'd like to thicken sauce)
2 cup wild rice/brown rice, 
cooked according to box instructions

Yields: 8 servings 
Ingredients for assembly 
1 bunch scallions, small chopped
2 limes, cut into wedges
1 cup fresh basil leaves

Preheat oven to 400°. In a large bowl whisk together the gochujang, maple syrup, sambal oelek, soy sauce, mirin, garlic, sesame oil, ginger, lime zest and juice, a pinch of kosher salt and black pepper. Once combined gently toss the chicken capons into marinade. Pour chicken and sauce into a large heatproof baking dish. Bake in the oven for 30-35 minutes, until bubbling and done. ** Remove chicken pieces from baking dish onto a separate plate if you'd like to thicken the sauce. Combine the cornstarch with 1 cup of cold water-whisking until there are no lumps, and then whisk it into the hot sauce in the pan. Return pan to the oven for 10 more minutes. Whisk again to fully combine sauce.**
Assembly: Add rice to a bowl, slice a chicken capon on top, and generously drizzle with sauce from the pan. Add scallions, basil leaves, lime wedges, and more lime zest before serving. Also optional to add sliced avocado. 

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