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Korean Chicken with Chili, Ginger, and Sesame
4
| prepPreheat oven to 200°C / 390°F | ||
| 800 g chicken thigh fillets | Sear chicken until browned | Coat chicken, bake 200°C / 390°F, 20 min |
| 1 tbsp coconut oil or neutral oil or ghee | ||
| 3 garlic cloves, minced | Blend chili sauce ingredients | |
| 2 tbsp grated ginger | ||
| 2 tbsp Japanese soy sauce | ||
| 1 tbsp sesame oil | ||
| 1 tbsp honey | ||
| 1 tbsp rice vinegar or lime juice | ||
| 3/4 cup / 180 ml Korean gochujang | ||
| 1 tsp salt | ||
| Black pepper to taste | ||
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