Kimchi juice makes the perfect salty brine for chicken and imparts so much flavor. If you aren’t familiar with Kimchi, its Korean fermented cabbage similar to saurkraut but with peppery/gingery flavor. I am all about eating fermented foods during the summer, something about the crunchy/salty/vinegary taste is so satisfying. I was in a bind about what to cook last night and had half a jar in the fridge and I realized I could use that and make a really tasty and easy meal. After straining the juice from the Kimchi jar to marinate the chicken, I sautéed the remaining cabbage with some summer squash for a delicious side. I felt the chicken needed a touch of additional seasoning so I added a little Shichimi Togarashi seasoning directly onto the chicken skin. If you don’t have Togarashi (though I recommend it as a household spice blend, really great on so many things including avocado toast). You could add a blend of dried ginger, red pepper, sesame, and salt if you don’t have it…won’t be quite the same but similar flavor profile.
What you need:
2 whole chicken legs, thighs and drumsticks (can be separated into 4 pieces)
8 oz kimchi
1 tbsp Schichimi Togarashi
1 tbsp salted butter
1 tbsp canola or vegetable oil
+
2 yellow summer squash
1 tbsp canola or vegetable oil
3 tbsp soy sauce
2 tbsp salted butter
Preheat the oven to 425° . Begin by patting chicken dry and sprinkling over the Togarashi. Place in a 9x9 baking dish and strain Kimchi juice over top of the chicken. Allow to marinate for a minimum of 20 minutes but a few hours would be even better. Prepare vegetables by slicing the squash.
When you are ready to roast the chicken place 1 tbsp cooking oil and 1 tbsp butter in a large skillet and set in between medium and high heat. When the oil starts to jump and bubble place the chicken skin side down and sear for 3-4 minutes. Do not discard the marinade. When the skin is brown and crispy turn off the skillet and transfer: now skin side up, to the baking dish that you used to marinade. Place in the oven and bake for approximately 20 minutes. When an internal thermometer reads 165° the chicken is finished.
Meanwhile, use the large skillet that you just browned the chicken in and turn down to medium, low. Add the squash and a little more butter and canola oil if necessary. Allow the squash to soften for about 5 minutes and then add the cabbage that was leftover from straining the Kimchi. Stir occasionally. Add soy sauce about half way through cooking. It will burn if you add it too soon. Taste and salt if necessary. The veggies should be finished cooking by the time the chicken is done. Allow the chicken to rest for about 5 minutes. Serving this with rice and all the pan drippings is highly recommended : )
Comments