5lbs of chicken thighs (you can use any part of the chicken, wings are awesome too)
2 tablespoons finely chopped garlic (frozen)
2 tablespoons chopped, peeled fresh ginger (i freeze it, easier to shred)
2 tablespoon korean red chili pepper powder (you can reduce this if you prefer a milder taste)
1/4 cup rice vinegar
1/4 cup light soy sauce (gluten free)
3 tablespoon grapeseed oil
2 tablespoon asian sesame oil
1 1/2 tablespoon sweetener (i used light agave nectar)
freshly ground black pepper & sea salt
4 green onions, chopped (optional)
mix vinaigrette and set aside.
cook chicken at 425 degrees for 1 hour.
let chicken cool and place into a pretty platter/bowl. Pour vinaigrette mixture and stir. let it rest for 10-20 minutes before serving.
serve it with your favorite veggies or quinoa.
Recipe adapted from David Chang’s, “Momofuku”, octo vinaigrette. sometimes i use the vinaigrette (the first 9 ingredients) as a sauce for wings, shrimp or just even on salads. it’s quite versatile, i absolutely love it!