Korean Baked Chicken

Name: Korean Baked Chicken
Yield: 6 servings
Cuisine: American
Ingredients: 12 chicken wings (I used 6 chicken thighs, cut in half); 1 lime; Marinade Sauce:; 1 piece ginger; 8 shallots; 6 cloves garlic; 3 tablespoons tomato sauce (originally chili sauce); 4 tablespoons sweet soy sauce; 4 tablespoons honey; 2 teaspoons sesame oil; 1 teaspoon salt; 1/4 teaspoon pepper; Topping:; 1/2 tablespoon chopped cilantro; 1 teaspoon toasted sesame seeds

Frielingga Sit @frielinggasit

Jakarta, Indonesia

This chicken from Chef Joy's recipe is incredibly savory. I marinated the chicken to let the flavors soak in and to ensure it cooks quickly in the oven. I replaced the chili sauce with tomato sauce because I was cooking for kids. You can add chili powder to taste.

Frielingga Sit @frielinggasit

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Ingredients

6 servings

12chicken wings (I used 6 chicken thighs, cut in half)
1lime
Marinade Sauce:
1 pieceginger
8shallots
6 clovesgarlic
3 tablespoonstomato sauce (originally chili sauce)
4 tablespoonssweet soy sauce
4 tablespoonshoney
2 teaspoonssesame oil
1 teaspoonsalt
1/4 teaspoonpepper
Topping:
1/2 tablespoonchopped cilantro
1 teaspoontoasted sesame seeds

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Steps

1

Wash the chicken and rub with lime. Let it sit for a moment, then rinse and dry the chicken. Set aside.
2

Mix all the marinade ingredients.
3

Add the chicken, stirring to coat evenly with the sauce. Let it marinate for at least 1 hour to absorb the flavors.
4

Cook the chicken over low heat until the flavors are absorbed and the sauce dries up. You can add a little water. This step ensures the baking process doesn't take too long.
5

Bake the chicken at 392°F (200°C) for 15 minutes or until the chicken is cooked and browned. Sprinkle with cilantro and sesame seeds, and serve.