Gochujang Chicken with Oriental Slaw and Crispy Shallots

Ingredients

• 3 chicken thighs (skin on)
• 1 tbsp gochujang paste
• 1 tbsp oyster sauce
• 1 tsp honey
• 1 tsp mirin
• 1 tsp light soy sauce
• 2 cloves garlic
• ginger (grated nob)
• salt (to taste)
• 2 shallots (large)
• 2 tbsp flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tbsp oil
• 1 cup carrots (julienned or grated)
• 1 cucumber (small, julienned, deseeded)
• 0.5 red onion (thinly sliced)
• red chili (sliced)
• 0.5 cup rice vinegar
• 0.5 cup water
• 1 tbsp soy sauce
• 1 tbsp sugar or honey
• 1 tsp sesame oil
• salt (pinch)
• 0.5 tsp ginger or garlic (optional, grated)
• basil (rolled and thinly diced)
• 1 spring onion

Steps

1. 1

   In a bowl, combine the gochujang paste, oyster sauce, honey, mirin, light soy, 2 minced garlic cloves, grated ginger, and salt.

2. 2

   Add the skin-on chicken thighs to the marinade and coat thoroughly. Let marinate for at least 30 minutes (or longer for deeper flavor).

3. 3

   Prepare the oriental slaw by combining the julienned carrots, deseeded and julienned cucumber, thinly sliced red onion, and sliced red chili in a bowl.

4. 4

   In a separate small bowl, whisk together the rice vinegar, water, soy sauce, sugar (or honey), sesame oil, a pinch of salt, and optional grated ginger or garlic to create the pickling liquid.

5. 5

   Pour the pickling liquid over the vegetables and toss to combine. Set aside to pickle while you cook the chicken.

6. 6

   Slice the shallots into rings. In a small bowl, mix the flour, salt, pepper, and paprika. Toss the shallot rings in the flour mixture until well coated.

7. 7

   Heat 1 tablespoon of oil in a pan over medium-high heat. Fry the floured shallots until golden brown and crispy. Remove and drain on paper towels.

8. 8

   In the same pan (or a clean one with a little oil), cook the marinated chicken thighs skin-side down first to render the fat and crisp the skin, then flip and cook until the internal temperature reaches 165°F (74°C).

9. 9

   Thinly dice the basil and slice the spring onion for garnish.

10. 10

    Serve the chicken alongside the oriental slaw, topped with the crispy shallots and the basil and spring onion garnish.

Notes

The source provides a detailed ingredient list but implies the method. Ensure the chicken skin is crispy for the best texture. The slaw can be made ahead of time to allow the flavors to meld.

Nutrition per serving

• main
• chicken
• spicy
• pickled
• fusion
• dinner
• gochujang