Not sure how well this is going to turn out but im feeling lazy today
About 8 chicken thighs
1/4 cup Chinese rice wine
1/4 cup Mirin
2 tbs LKK double fermented soy sauce
about another tbs of tamari....tasted like it needed more soy and it was handy
1 tbs Japanese sesame oil
1 tbs Korean pepper flakes (heaping)
1 tbs raw sugar
1 tbs LKK Char Siu sauce
1 tsp garlic powder
1/2 tsp 5 spice
1/2 tsp ginger powder
1/4 tsp white pepper
9x14 casserole dish
Coat the thighs in the "braising sauce" and arrange in the casserole dish.
Sprinkle a little sea salt on top
Add remainder of the sauce and bake uncovered at 300F till done...they went in the oven about 30min ago.
Skin probably wont get crispy and there is nowhere for the chicken fat to go... but.... i plan on removing the skin and draining the thighs just for the meat. Kinda sounds good with some stirfried noodles or maybe ramen.
About 8 chicken thighs
1/4 cup Chinese rice wine
1/4 cup Mirin
2 tbs LKK double fermented soy sauce
about another tbs of tamari....tasted like it needed more soy and it was handy
1 tbs Japanese sesame oil
1 tbs Korean pepper flakes (heaping)
1 tbs raw sugar
1 tbs LKK Char Siu sauce
1 tsp garlic powder
1/2 tsp 5 spice
1/2 tsp ginger powder
1/4 tsp white pepper
9x14 casserole dish
Coat the thighs in the "braising sauce" and arrange in the casserole dish.
Sprinkle a little sea salt on top
Add remainder of the sauce and bake uncovered at 300F till done...they went in the oven about 30min ago.
Skin probably wont get crispy and there is nowhere for the chicken fat to go... but.... i plan on removing the skin and draining the thighs just for the meat. Kinda sounds good with some stirfried noodles or maybe ramen.