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Pan Roasted Kalbi Chicken Thighs
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Pan-roasted Korean Kalbi Chicken Thighs

Chicken thighs are marinated with soy sauce, mirin, fresh ginger, garlic, kiwi and other flavorings, then pan roasted for this take on Dak Kalbi, Korean barbecued chicken.
Course Main Course, Poultry
Cuisine Korean
Servings 4

Ingredients

  • 1 kiwi or 1/2 apple, chopped
  • 1 generous tablespoon minced fresh ginger, about 1 inch
  • 3 large cloves garlic, minced
  • 2 scallions, white and green parts sliced (about 1 cup)
  • 1/2 cup soy sauce, preferably reduced sodium
  • 1/2 cup mirin (see Kitchen Notes for substitute)
  • 2 tablespoons sesame oil
  • 1 tablespoon maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 4 bone-in, skin-on chicken thighs, trimmed (about 2 pounds)
  • olive oil
  • 1 tablespoon white sesame seeds
  • additional scallion greens, for garnish

Instructions

  • Prepare the marinade. Combine kiwi, ginger, garlic and sliced scallions in a food processor. Pulse to roughly chop and blend together. Add soy sauce, mirin, sesame oil, maple syrup, rice vinegar and sugar. Blend until smooth.
  • Marinate the chicken. Place chicken thighs in a zipper-topped plastic bag and pour in marinade. Seal bag and squoosh it around to coat chicken. Let chicken marinate at least 3 hours in the fridge, turning the bag a time or two. Preferably let it marinate longer, but not overnight (that's just too long). I got up a little early on a workday morning and prepared the marinade. That evening, I cooked the chicken.
  • Cook the chicken. Preheat the oven to 375ºF. Heat a little oil in a large, oven-safe skillet over a medium-high flame. remove the chicken from the marinade, shaking off any excess, and place it in the skillet sin side down. Discard marinade. Brown chicken skin side down for 5 to 7 minutes, then turn. Brown the flesh side for 2 minutes and transfer pan to oven.
  • Cook for 15 to 20 minutes, until an instant-read thermometer registers at least 165ºF (check about 12 minutes in, so you don't overcook it).
  • Meanwhile, toast the sesame seeds. Place in a dry, cold, medium nonstick skillet. Heat over medium flame, stirring frequently to avoid burning, until just golden—3 to 5 minutes. Transfer to a bowl. Thinly slice green scallion tops at an angle for garnish. Set aside.
  • Transfer chicken thighs to a platter and sprinkle with sesame seeds and scallion tops. Serve.

Kitchen Notes

Mirin substitutes. Mirin is a Japanese sweet rice wine, a condiment staple in Japanese cooking (and in other Asian cuisines). We always have it on hand, but not everyone does. You can substitute white wine, dry vermouth or dry sherry, adding about a tablespoon of sugar to the 1/2 cup the recipe calls for. You can also use apple juice if you're avoiding alcohol.