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Korean style fire chicken

12/14/2020

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Korean style fire chicken
Ingredients:
​​12 Chicken Thighs, Boneless, Skinless
1 1/2 C  Plain, Greek Nonfat Yogurt
3 Tbsp  Gochujang
1 1/2 C  Lemon-Lime Soda
1 1/2 C  Sweet Miso Sauce
6 Tbsp White Miso Paste
3 C Lemon-Lime Soda
1/2 C  Mirin
6 Tbsp  Gochujang
1 Tbsp  Fish Sauce
1/2 C  Plain, Nonfat Greek Yogurt
1/4 C  Lime Juice
Instructions:
  1. Combine miso paste, 3 cups lemon lime soda, mirin, 6 Tbsp gochujang and fish sauce in a medium sauce pan set to medium high heat.Combine oatmilk and confectioner sugar in a large mixing bowl.
  2. Reduce the sauce over medium high heat while whisking periodically; Reduce for 10 minutes or until sauce has reduced by half.
  3. Either serve immedately, or transfer the sauce in to a heat stable container, cover, and refrigerate until needed.
  4. Combine yogurt and lime juice in a medium mixing bowl; Whisk until smooth and creamy.
  5. Transfer in to a storage container, cover, and refrigerate until needed.
  6. Pre-heat an a grill over medium high heat.
  7. In a medium mixing bowl, combine yogurt, gochujang, and lemon-lime soda; Whisk until ingredients are well incorperated.
  8. Add chicken thighs to the mixing bowl; Mix until chicken is throughly coated.
  9. Cover the bowl with plastic wrap and reserve under refrigeration for 2 hours.
  10. Proceed to grill chicken thights on a well oiled grill until marks are present and chickens internal cooking temperature reaches 165 F (Aproximately 4 minutes on each side).
  11. Transfer sweet miso sauce in to a mixing bowl and add grilled chicken.
  12. Toss until chicken is throughly coated.
  13. For each portion, drizzle 2 chicken thighs with 2 Tbsp(s) of Limey greek yogurt crema.
  14. Garnish with 1/2 tsp(s) of toasted white sesame seeds and 1/2 Tbsp(s) of fresh chopped scallions.

Recipe and photo courtesy of Danone
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