With the plumbers in all day yesterday and the endless unpacking, I didn’t get around to making and photographing our meal until about 5:00 p.m., with the sun setting. I’m fairly pleased with the results in almost dark conditions. I wouldn’t wait that long again, but it does mean that I have usable light for a longer period in this house and that my Canon Rebel with the 50 mm 1.4 lens is a very good camera for a novice. So pleased 🙂
My marinade is probably not strictly Korean but it tasted similar, so whatever.
Crispy Korean Chicken Thighs
4 chicken thighs
1/4 cup soy sauce
1 1/2 tbsp sesame oil
1 tsp black pepper
2 tbsp sugar
1 inch ginger, finely chopped
4 garlic cloves, finely chopped
1 scallion, cut into 1 inch pieces
Mix the soy sauce, oil, sugar, ginger, garlic and scallion together. Put the chicken in a zip lock bag, pour the marinade in and squish around. Allow to marinate for at least 4 hours.
Preheat the oven to 425 F and remove the thighs from the marinade and roast in a pan with a rack for 30-35 minutes.