Wow – this chicken will take you to flavor town!! The sweetness of the chicken with the heat of the mayo and crunchy cilantro on a soft bun is perfection!! Another winner from Diana Henry.
3 cloves garlic, minced
1 c soy sauce
1/4 c brown sugar
2 tsp rice wine vinegar
3 tbsp sesame oil
1 1/2 lb chicken tenders
1/4 c mayo
1 tsp gochujang
1 clove garlic, minced
Juice on one lime
3 persian cucumbers, sliced thib
1 carrot, shredded
1 shallot, sliced thin
1/4 c rice wine vinegar
1 jalapeno, minced
Buns, hawaii rolls
Combine all ingredients for the chicken in a bowl and chill for 4 hours – overnight.
Combine all the ingredients for the mayo and set aside.
Toss all the ingredients for the salad, set aside.
Heat a large skillet over high heat, add the chicken and 1/4 of the marinade. Cook turning the chicken several times until golden and Cooke through.
Spread the mayo on the buns, top with the chicken and cilantro. serve cucumbers on the side.
Serves 4 – 6.
This is an amazing spicy pork dish!! I served it with Asian slaw & kimchi pancakes. Thanks to the folks at Bon Appetit for a great recipe.
8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, minced
1/2 c dry sake
1/2 c gochujang (Korean hot pepper paste)
1/2 c mirin
1/4 c vegetable oil
2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4″ thick8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
2 lb pork poin, sliced 3/4″ thick
Purée garlic, ginger, sake, gochujang, mirin, and oil in a blender. Set 1/4 c marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, overnight.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
Transfer pork to a cutting board and let rest 5 minutes.
This was inspired by a recipe in Food & Wine. This dish does require some spices you may not have on hand,so get yourself to the Asian market. I used ground turkey because that is what I had on hand, it would work great on chicken or pork too – if you use these, marinate the meat overnight.
1/4 c gochujang
3 TBSP sugar
3 TBSP minced garlic
1 TBSP minced ginger
1 TBSP sake
1 TBSP miran
2 TBSP toasted sesame oil
2 TBSP gochugaru
1 lb ground turkey
Scallions thinly sliced
In a large bowl combine all the spices listed above the ground turkey. Add the turkey and combine, let marinate for 30 minutes to 1 hour.
Heat a little oil and skillet and cook turkey until cooked through, about 7 minutes.
Serve with lettuce, onions, rice, carrots and jalapeño.