Saturday, February 20, 2010

Chicken with Momofuku Octo Vinaigrette Recipe


3 pounds of chicken (If you buy a whole chicken, cut it up into breasts, thighs, wings, legs; or you can buy chicken wings, legs, thighs separately)
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar or rice vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
1/4 cup cilantro

1. Preheat oven to 425F. Line a baking pan with tin foil (or
spray the pan with cooking spray).

2. Place the chicken parts on the tin foil in single layer. Place pan on highest shelf. Bake wings, legs for 25 minutes, thighs for 35 min, breasts for 45 min.

3. While chicken is baking, make the vinaigrette. Combine together the
remaining ingredients.

4. Toss the chicken wings in the vinaigrette to coat.

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