Korean Glazed Chicken Thighs and Sweet Potatoes
By :Ming Tsai
Korean-Glazed-Chicken-Thighs-and-Sweet-Potatoes-240x240_1080x1080
Eat well without sacrificing taste with my Korean Glazed Chicken Thighs and Sweet Potatoes.
Korean-Glazed-Chicken-Thighs-and-Sweet-Potatoes-240x240_1080x1080
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Course Dinner, Lunch
Cuisine Korean
Difficulty Medium
Browse Category Dinner, Lunch
Duration more than 1 hour
Cooking Technique Air Fry, Instant Pot Duo Crisp
Home Category Dinner, lunch
Prep Time 15 Minutes
Cook Time 60 Minutes
Servings
4 Servings
Ingredients
  • 8 chicken thighs bone in, skin on
  • kosher salt as needed
  • black pepper as needed
  • 10 garlic cloves sliced
  • 2 tbsp Ginger minced
  • 160 g kimchi chopped with juice
  • 70 g tamari
  • 225 g carrot peeled
  • 4 pieces celery rib
  • 1 piece red bell pepper chopped
  • 1 red cabbage cut into 2 pieces
  • 960 ml chicken stock
  • 1 scallion sliced
  • 2 sweet potatoes peeled, cubed
  • 1 piece lemon zest of lemon juice
  • 610 g Short grain rice
  • 545 g short-grain brown rice soaked
  • 225 g Watercress
  • salt as needed
Course Dinner, Lunch
Cuisine Korean
Difficulty Medium
Browse Category Dinner, Lunch
Duration more than 1 hour
Cooking Technique Air Fry, Instant Pot Duo Crisp
Home Category Dinner, lunch
Prep Time 15 Minutes
Cook Time 60 Minutes
Servings
4 Servings
Ingredients
  • 8 chicken thighs bone in, skin on
  • kosher salt as needed
  • black pepper as needed
  • 10 garlic cloves sliced
  • 2 tbsp Ginger minced
  • 160 g kimchi chopped with juice
  • 70 g tamari
  • 225 g carrot peeled
  • 4 pieces celery rib
  • 1 piece red bell pepper chopped
  • 1 red cabbage cut into 2 pieces
  • 960 ml chicken stock
  • 1 scallion sliced
  • 2 sweet potatoes peeled, cubed
  • 1 piece lemon zest of lemon juice
  • 610 g Short grain rice
  • 545 g short-grain brown rice soaked
  • 225 g Watercress
  • salt as needed
Korean-Glazed-Chicken-Thighs-and-Sweet-Potatoes-240x240_1080x1080
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Season the chicken with kosher salt and fresh ground black pepper.
  2. Sauté on high for 10-15 minutes until the skin is brown.
  3. Remove the chicken
  4. Add the garlic and ginger.
  5. Season with salt and pepper before sautéing. 
  6. Add the remaining ingredients, minus the watercress, lemon, and 1/2 cup of scallion greens.
  7. Bring it to a simmer.
  8. Season with salt and pepper to taste.
  9. This should taste exactly like you want the chicken to taste.
  10. Close and lock the lid and turn the steam release handle to seal it.
  11. Add the chicken back in, and pressure cook on high for 20 minutes .
  12. Once pressure cooking is complete, add the scallion greens.
  13. To crisp it up, air fry
  14. Plate the chicken on a bed of watercress.
  15. Finish with lemon juice and zest. 
  16. Enjoy with the homemade rice! 
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