baked ginger soy chicken

If I were a book publisher, I would give this food blogger a cookbook deal for my selfish pleasure. I love her recipes as they are great for a Korean American palate. Familiar enough flavors, yet blending the Asian and Western traditions with simplicity. Her recipes aren’t fussy and they are also well described and executed. Lots of Korean or Korean inspired dishes and yet a mixture of other ethnic dishes such as Italian American. I ‘cook’ off her blog at LEAST once a week if not more. I tried this one over the weekend. Delicious. Takes some time to make and care but it’s well worth it. Enjoy!


baked ginger soy chicken (adapted from week of menus)
serves 8-10
16-20 boneless, skinless chicken thighs

1/2 cup of brown sugar
1/2 cup of soy sauce
1/2 cup of water
1/4 cup of sake
1/4 cup of sesame oil
3 tablespoons of ginger, finely chopped
3 tablespoons of garlic, finely chopped

In a heavy saucepan, add all ingredients for glaze together and cook until simmering, reduce heat, and maintain low simmer for about 20 minutes, then set aside. The mixture won’t be thick and syrup-y, but the glaze mixture will reduce and the flavors will be concentrated. This can be done ahead of time (save time) and allow to cool to room temperature.

Preheat oven to 400. Heavily line a roasting pan with several layers of tin foil to prevent it from creating a burnt sticky layer that’s hard to clean. Lay the chicken thighs on the pan in a single layer. Place in oven and cook for 20 minutes, until cooked through.

Carefully brush glaze over the cooked chicken. Be generous with the glaze allowing it to fully cover the chicken. Return chicken to the oven and cook for another 10 minutes. Take chicken out, flip it over and add more glaze and cook it again for another 10 minutes. Again, take it out, use whatever leftover glaze you have plus pan juices and coat the chicken well and cook for another 10 minutes. The chicken will be well coated and glossy from the glaze. Remove from oven and serve immediately.

Tip: the chicken tastes better the day after you make it since it’s been soaking in the glaze overnight. Great with rice and this salad or a side of veggies.


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