Soy glazed chicken thigh recipe

It’s nearing the end of the week and with a bunch of uncooked chicken thighs from Costco that are about to go bad, we decided to look for a recipe where we can just cook them all at once and leave the leftovers for lunch the following day.

We wanted something that would require as little prep work as possible. This recipe was perfect since the only thing you need to worry about is making the marinade. Just dump all the sauces you need into one bowl and you’re good to go!

Glazed Chicken

When you first make this recipe you’ll notice you’ll have a lot of extra marinade leftover. You can boil this to thicken it up as a sauce to further baste the chicken in later as it cooks, or you can poor it over your rice. Serve this alongside some oven roasted broccoli and rice and you have yourself a nice dinner ๐Ÿ™‚

See recipe below.

 

Soy glazed chicken thigh recipe

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4

Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoons honey
  • 1 heaping tablespoon of brown sugar
  • 1/3 cup soy sauce
  • 1/4 cup sesame oil
  • 1 tsp asian chilli oil
  • 2 tablespoons minced garlic
  • 6-8 chicken thighs
  • 1 tablespoon chopped green onion (optional)

Instructions

  1. Whisk the rice vinegar, honey, brown sugar, soy sauce, sesame oil, chilli oil and minced garlic in a bowl until smooth.
  2. Marinade the chicken thighs using half the marinade. Keep the other half to make a sauce.
  3. Refrigerate for a minimum 1 hour, turning the chicken once or twice.
  4. When you're ready to cook the chicken, preheat the oven to 425F.
  5. While the oven is preheating, boil the leftover marinade in a saucepan for ~5 mins or until thickened. If it's not thickening the way you like, you can add some cornstarch + water mixture to help it thicken up. This will be your glaze/sauce for the chicken.
  6. Arrange the chicken in a 9 x 13 inch pan and brush each chicken thigh with the glaze/sauce you just made and bake for approximately 20 minutes, basting the chicken with more glaze/sauce 10 minutes in. Cook until the chicken thigh reaches an internal temperature of 135F (You can use an instant read thermometer for this).
  7. Once it reaches an internal temperature of 135F, crank the heat on the oven to broil and broil the chicken for 5 minutes to help crisp up the skin. Depending on how hot your oven is, it may not take 5 mins so keep your eyes on it so you don't get burnt chicken!
  8. Once it's all nice and crispy, you can take it out to cool and garnish with some chopped green onions to garnish.
Recipe Management Powered by Zip Recipes Plugin
http://cookingwithteamj.com/2016/02/03/soy-glazed-chicken-thigh-recipe/

Pig Steamed Buns

It’s finally the long weekend, yay! Monday is Victoria Day here in Canada so I decided to take advantage of my extra day off and doย more creative baking.

Last week, I made Nikuman (Chinese Steamed Bun) in an effort to step outside my comfort zone. Having been quite proud of how my steamed buns turned out, I decided to take it one step further this time and turn them into cute animals! Quite often I go to my local Chinese grocery store and see pre-made steamed buns shaped into pigs which I thought were super adorable. I’ve always wondered how they did it and upon some additional research, I may have figured it out!

The result?

pig basket

So how did I do this? Well first, you need to make the dough and filling as per my Nikuman recipe.

Continue reading

Vietnamese Spring Rolls with Peanut Sauce

I love vietnamese spring rolls – they’re super easy to make, highly customizable, and healthy as well! This is usually my go to dish whenever I’m low on time and just want to quickly throw something together that I know will keep me full throughout the day.

Spring Rolls

I have a tendency to overfill my spring rolls to the point where my spring roll looks like a mini burrito -_- so I had to really train myself to portion out my filling just enough so that the spring roll looks presentable.

spring roll collage

Assembling it can be a little tricky because the rice paper gets a bit sticky once it starts drying out. It’s also extremely delicate so there were a few times my sharp carrots actually pierced through the rice paper skin as I was wrapping it, creating rips ๐Ÿ™

Continue reading

Pan Fried Beef with Soba Noodles

If you guys haven’t read Thug Kitchen‘s cookbook yet, you must! It’s hilarious! My friend got it for my birthday present and I had a great time flipping through the different recipes they had to offer with a gangsta twist.

One of the recipes that intrigued me was their Grilled Eggplant with Soba Noodle recipe. Now… I love my meat too much to not include it in any of my dishes and not being a fan of eggplants, I decided to modify the recipe slightly so it’s meat-atarian friendly ๐Ÿ™‚

Beef Soba

I had this for dinner and it was great! What I liked about using Soba (Buckwheat) noodle instead of spaghetti is that it’s gluten, fat, and cholesterol free (i.e. super healthy!) Not like I’m allergic to gluten but still, trying to be more health conscious.

Want to know how it’s done? It’s super easy to make, read on!

Continue reading