Imported from the web

Korean Bulgogi Chicken Thighs with Cabbage Slaw

Name: Korean Bulgogi Chicken Thighs with Cabbage Slaw
Prep time: 40 min
Cook time: 17 min
Total time: 57 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 600 g Chicken thighs; 0.25 Asian pear; 0.5 cup Onion (Half for the marinade and half thinly sliced for the slaw.); 2 cloves Garlic; 0.25 cup Soy sauce (For the marinade.); 10 ml Sesame oil (For the marinade.); 10 ml Honey (For the marinade.); 2 tbsp Stevia; 2 tsp Black pepper (For the marinade.); 2 tsp Salt (For the marinade.); 4 cups Cabbage (Shredded.); 1 cup Carrots (Thinly sliced.); 2 tbsp Soy sauce (For the slaw.); 2 tbsp Rice wine vinegar or white vinegar (Source gives either rice wine vinegar or white vinegar.); 3 tsp Sweetener (Type not specified.); 5 g Honey (For the slaw.); 5 ml Sesame oil (For the slaw.); Salt (For the slaw; amount not specified.); Black pepper (For the slaw; amount not specified.); 125 g White rice (Per serving; source specifies white rice.); Green onion (For topping; amount not specified.); Sesame seeds (For topping; amount not specified.)

Recipe by Chris Lee Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Chicken thighs marinated in a sweet-savory bulgogi-style blend, air-fried until cooked through and colorful, then served with a tangy cabbage-carrot slaw and rice. The recipe makes three portions and includes green onion and sesame seed toppings.

3 servings57 minEast Asian

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Ingredients

600 g Chicken thighs
0.25 Asian pear
0.5 cup Onion (Half for the marinade and half thinly sliced for the slaw.)
2 cloves Garlic
0.25 cup Soy sauce (For the marinade.)
10 ml Sesame oil (For the marinade.)
10 ml Honey (For the marinade.)
2 tbsp Stevia
2 tsp Black pepper (For the marinade.)
2 tsp Salt (For the marinade.)
4 cups Cabbage (Shredded.)
1 cup Carrots (Thinly sliced.)
2 tbsp Soy sauce (For the slaw.)
2 tbsp Rice wine vinegar or white vinegar (Source gives either rice wine vinegar or white vinegar.)
3 tsp Sweetener (Type not specified.)
5 g Honey (For the slaw.)
5 ml Sesame oil (For the slaw.)
Salt (For the slaw; amount not specified.)
Black pepper (For the slaw; amount not specified.)
125 g White rice (Per serving; source specifies white rice.)
Green onion (For topping; amount not specified.)
Sesame seeds (For topping; amount not specified.)

Steps

1
Add the Asian pear, half of the onion, garlic, soy sauce, sesame oil, honey, stevia, black pepper, and salt for the marinade to a blender. Blend until combined into a marinade.
2
Place the chicken thighs in a large bowl and add the blended marinade. Mix well to coat the chicken. Cover and marinate for at least 30 minutes and up to 24 hours; the source says a longer marination gives better results.
3
In a container, combine the shredded cabbage, sliced carrots, remaining half of the onion, soy sauce, rice wine vinegar or white vinegar, sweetener, honey, sesame oil, and salt and pepper to taste.
4
Mix the slaw well and let it sit for 10–15 minutes. Toss it again before serving.
5
Cook the marinated chicken in an air fryer at 380°F (about 193°C) for 14–17 minutes, or until fully cooked and colored. The source does not specify whether to cook in batches or turn the chicken during cooking.
6
Divide the chicken into three equal portions. Serve each portion over 125 g of white rice, then garnish with green onion and sesame seeds.

Notes

The source lists one onion in the ingredients; the instructions use half in the marinade and half in the slaw. Rice is specified as 125 g per serving, but whether this is weighed cooked or uncooked is not stated. No slaw quantities are given for salt, pepper, green onion, or sesame seeds.