Gochujang Soy Marmalade Sticky Chicken Thighs

These gochujang soy marmalade sticky chicken thighs are tasty and easy, even
though you might need some unusual ingredients.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Main Course Dinner Lunch Main Dish

Asian European Fusion

Asian Chicken Celeriac Mash Gochujang Glaze Sticky Chicken Thighs

Instructions

1 Begin by setting a pot of boiling water and adding the cubed celeriac. This root
vegetable takes about 15-20 minutes to boil so you can start it now.
2 In a pan on medium high heat brown the chicken thighs on each side. About 3-4
minutes a side. Then remove and set aside in a roasting dish. Preheat your oven
to 180-90 Celsius on convection.
3 Into the same pan add a touch of neutral oil (or not, because some chicken thigh
fat should have rendered) and add the shallot. Lower the heat to medium and let
the shallot reduce a bit, then add the soy sauce, orange marmalade, and
gochujang. Mix everything together and add the half cup of water.
4 Pour the sauce over the chicken in the roasting dish and pop in the oven skin
side up. Braise for 30 minutes, removing to spoon over the sauce every 10.
5 While the chicken is roasting drain the celeriac. Let sit in the pot with the
butter off the heat for 10 minutes, then open and mash. Add in the roasted
garlic mash and mash more. Taste for seasonings and add salt and pepper as
desired.
6 Plate the celeriac mash. Remove the chicken from the oven and place the thighs
on top of the celeriac mash. Pour the remainder of the sauce into a pan and
reduce by 50% on medium heat. Pour the glaze over the chicken and mash and
serve. Enjoy!