Tuesday, November 10, 2015
2 large pieces chicken thigh, deboned and skin reserved.
1/2 medium onion, thinly sliced
2 – 3 spring onions, roughly chopped
3 tablespoons Gochujang sauce
1 tablespoon Gochugaru/ Togarashi
2 tablespoons soy sauce
2 tablespoons soba sauce (this was the secret shortcut to eliminate sugar and mirin)
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
a pinch of white pepper
Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour or overnight.
Grill skinside down first to render the oil from the skin and turn over after the edges have crisped. Cook thoroughly.
I sliced it up before serving for easy sharing but feel free to be selfish and have the whole chicken leg to yourself!
Adapted from www.rasamalaysia.com From our kitchen to yours,