I've been thinking about that meal ever since and got it into my noggin that I wanted to try and duplicate it. Well, sort of. I had chicken thighs in lieu of pork. I couldn't find the kimchi I wanted. And I couldn't be bothered with frying an egg. But using some of my culinary skills, I adapted and achieved something similar.
Korean Chicken Thighs in the air fryer. And it worked!
First off, the basis of all Korean food is something called gochujang, a chili paste. You can find it in all super markets right next to the soy sauce. And all meat dishes need to marinade for at least an hour or...at best...a whole day in the refrigerator. Mix together the following.
1 and 1/2 tablespoons of rice wine vinegar.
1/4 cup of brown sugar.
1/2 cup of soy sauce.
3 tablespoons of the aforementioned gochujang.
Put the chicken into a sealable bag and pour the mixture over it. Stash in the refrigerator overnight.
The next day, you need to construct a glaze for the chicken.
1/4 of brown sugar.
1 tablespoon of rice wine vinegar.
1 tablespoon of soy sauce.
1 tablespoon of gochujang.
Mix it all up.
Now, if you are using an oven, preheat to 375. Lay the chicken out on a sheet pan and brush the glaze over it...skin up. You would probably bake it for about 40 minutes. As for me, I used an air fryer. 400 degrees for twenty two minutes.
And done. And delicious. I cooked some brown rice and made a chilled cucumber salad with some Asian salad dressing. The coolness will counteract with the spicy Korean glaze.
If you close your eyes, you will think you're in...Arizona?
Dinner last night: Chasen's chili from Bristol Farms.
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