Korean (2pz/pcs) Recipe

Make marinade

In a medium bowl combine soy sauce, mirin, brown sugar, gochujang, grated ginger, minced garlic, sesame oil, rice vinegar and black pepper. Whisk until sugar dissolves and paste is evenly incorporated.

Marinate chicken

Pat the chicken thighs dry with paper towels. Place them in a shallow dish or resealable bag and pour the marinade over. Massage to coat thoroughly. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator (bring back to room temp 15 minutes before cooking).

Cook chicken

Heat a heavy skillet (cast-iron preferred) over medium-high heat and add vegetable oil. Remove excess marinade (reserve marinade for glazing if desired). Place thighs skin-side down and cook without moving 5–7 minutes until skin is deeply browned and crisp. Flip and reduce heat to medium. Cook 5–7 more minutes, basting with reserved marinade once, until internal temperature reaches 74°C (165°F). If needed, cover for 1–2 minutes to finish cooking through. Rest for 5 minutes, then slice into 1/2-inch strips.

Combine rice vinegar, water, sugar and salt in a small bowl and whisk until sugar and salt dissolve. Add the thinly sliced red cabbage and toss to coat. Let sit at least 15 minutes for quick-pickle (can be made up to 24 hours ahead and refrigerated). Drain excess liquid before assembling.

In a small bowl mix mayonnaise, soy sauce and lemon juice until smooth. Fold in the finely crushed panko breadcrumbs to add texture. Taste and adjust seasoning; refrigerate until assembly so panko stays crisp.

In a small saucepan combine ketchup, rice vinegar, brown sugar, soy sauce and water. Whisk to combine. Bring to a gentle simmer over medium heat. Mix cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until the sauce thickens and turns glossy. Remove from heat and let cool slightly.

Place sliced marinated chicken on a serving plate (or divide between two small plates as 2 pieces each). Arrange a mound of pickled red cabbage beside the chicken.

Drizzle crispy mayo in a zigzag over the chicken and a spoonful on the cabbage for contrast. Spoon the warm sweet & sour sauce alongside or lightly over the chicken (use sparingly so the crispy mayo retains texture).

Scatter sliced negi (scallion) over the chicken and cabbage, sprinkle toasted sesame seeds, and finish with a small pinch of salt and freshly ground black pepper to taste. Serve immediately while chicken is hot and skin is crisp.