Firing Up a Chicken
This Week's Film: The Isle
Today was spent preparing all the ingredients for Korean Fire Chicken. First I deboned the chicken thighs and cut them into generous chunks. The marinade is a simple one of soy sauce and rice wine, and while the chicken was basting in it, I set to work making the barbeque sauce. It’s a one-step concoction of Asian pear, jalapeno peppers, garlic, ginger, brown sugar, dark corn syrup, soy sauce, cheongju rice wine, kochujang Korean chili sauce, and sesame oil, pureed to a fine paste in my food processor. Both the chicken and the sauce will spend the night in the fridge and will hit the broiler just before suppertime tomorrow night.
My film Fire Chicken recipe will be posted at the end of the week, along with my film review of The Isle.