Bang Bang Chicken Recipe
sake and soy marinated, korean chili caramel, pickled fresnos, watermelon radish
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Ingredients
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Marinade
Chicken
Korean Chili Caramel
Pickled Fresnos
Garnish
Method
Marinade
Marinate the Chicken
Place the boneless chicken thighs in a resealable bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 1 hour, preferably overnight.
Korean Chili Caramel
Make the Chili Caramel
In a saucepan over medium heat, combine brown sugar and water. Stir until the sugar dissolves, then bring to a boil. Reduce heat and simmer until mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in Korean chili flakes.
Pickled Fresnos
Pickle the Fresnos
In a small saucepan, combine sliced fresno peppers, white vinegar, water, sugar, and salt. Bring to a simmer over medium heat. Stir until sugar and salt dissolve, then remove from heat and let cool. Transfer to a jar and refrigerate for at least 30 minutes before serving.
Cook the Chicken
Cook the Marinated Chicken
Preheat grill or stovetop grill pan over medium-high heat. Remove chicken from marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
Assemble the Dish
Plate the Bang Bang Chicken
Slice the grilled chicken and drizzle with the Korean chili caramel. Top with pickled fresnos and garnish with thinly sliced watermelon radish and chopped fresh cilantro.
