Ingredients
Korean Chicken
- 4 - 6 chicken thighs - bone in, skin on
Marinade
- 1/2 cup sriracha
- 6 cloves garlic - crushed
- 3 tablespoons soy sauce
- 2 tablespoons fresh ginger - grated
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 teaspoon onion powder
Method
Korean Chicken
- Combine all the marinade ingredients and marinate the chicken for 3 hours or up to 24 hours.
- Preheat the oven to 180oC (160oC fan bake). Line a baking dish with baking paper.
- Place the chicken into the prepared baking dish - reserve the remaining marinade.
- Bake for 20 minutes. Baste with the remaining marinade and cook for a further 10 minutes.
- Change the oven setting to grill. Grill the chicken until the marinade is bubbling on top of the chicken.