Low effort, high reward—as long as you’ve got an hour to marinate this beforehand!
Ingredients:
- Bone-in chicken thighs, skin removed
- 1 bunch of green onion
- A few chunks of ginger
- 5-7 cloves of garlic
- A neutral oil, enough to cook the ginger/scallion/garlic in
- Roughly a cup of soy sauce
- A spoonful of sugar
- A drizzle of sesame oil
Instructions:
- Put the chicken pieces in a large bowl and sprinkle with salt. Set aside.
- In a food processor, chop the scallions, garlic, and ginger until fine. Smell and adjust amounts to preference.
- Heat a wok or frying pan over medium-high heat, add vegetable oil and stir-fry the scallion mixture for a minute or two.
- Add soy sauce and sugar, cook for an additional minute or two—do not overcook the soy sauce.
- Turn off the heat, add sesame oil.
- Pour marinade over the chicken and let marinate uncovered at room temperature for an hour. You can also marinate this overnight in the fridge for convenience, but this will not drastically change the flavor.
- Preheat oven to 375ºF.
- After an hour, transfer chicken to a baking dish to a single layer. Reserve the marinade.
- Roast for 30 minutes. After 30 minutes, increase the oven temperature to 450ºF and pour the reserved marinade over the chicken pieces. Cook for an additional ten minutes after the oven has reached its new temperature of 450ºF.
- Serve with egg noodles and a vegetable that soaks up the marinade, such as broccoli.
yikesadoodle! 