Recipe

Ingredients:

Glaze -

• ¼ teaspoon garlic salt

• 1 tbsp dried garlic flakes

• 1 teaspoon White pepper

• 2tbsp Sriracha

• Salt

• Soy sauce

• 2 tbsp hoisin sauce

Chicken thighs -

• Can be boneless or bone-in

• Needs to have the skin on (!)

• 1 tbsp corn starch

• 4 tbsp flour

Cucumber slaw -

• 3 medium-sized cucumbers

• Salt

• 2tbsp White wine Vinegar

• (I’m calling it a slaw bc it won’t sit long enough to truly pickle)

Rice -

• 1 cup rice

• Mirin

• Parsley

  
  

Method:

To make your rice, wash, then bring to a boil (water should come to about an inch above your rice). Once boiling, reduce the temp to a simmer, then cover. After about 8-10mins, uncover and check your rice. If it’s still soggy, just watch it until it’s done. Mix in parsley, salt, black pepper, butter, and 1tbsp mirin once ready. Set aside

To make your glaze, bring a pot or sauce pan to low heat. Add in 1tbsp of butter along with your hoisin sauce, then add your soy sauce and sriracha. Mix well so that everything is combined. After 1-2 mins, add your dry ingredients then mix well. Maintain on low heat (stirring frequently) until you’re ready to use on the chicken.

To make your chicken, first wash then dry the chicken. Salt then immediately. Combine your flour and cornstarch, then place your chicken in skin side down so that the skin is well-coated. Shake off the excess. Set aside to dry further (5-10 mins). Place in an oiled skillet (medium heat), skin-side down. Flip when you the chicken unsticks from the pan (this will give you a good crust on the skin side). Cook the other side through. Brush on the glaze, then place in your oven on broil (high) for ~4 minutes.

Plate everything by first placing down the rice, then the chicken over top. Slaw on the side or whenever you’d like. Serve when ready. 💥💥💥