Honey Siracha Chicken Legs

 There are many versions of this recipe online.  They vary slightly in method and ingredients, but they are all similar Korean-flavored, sweet and sour, delicious chicken.  This recipe was easy and so delicious! You can use chicken legs or bone-in thighs.

Siracha Honey Chicken Legs

2 lbs. or so chicken legs (or you can use any bone-in chicken parts)

2 T. olive oil

1 1/2 tsps. thyme

2 tsp. garlic powder

1 tsp. paprika

1 tsp. salt

1 tsp. fresh ground pepper

3 T. honey

3 T. butter

1-2 T. Siracha sauce

2 T. soy sauce

Sometime during the day, Mix together in a gallon ziplock the thyme garlic powder, paprika, salt and pepper.  Add the chicken pieces, then pour olive oil over the chicken.  Close the bag and shake well.  Put in the fridge to marinate for an hour or so.  Longer is fine.  

Preheat the oven to 350

Line a baking tray with foil and put the chicken on the tray.  Bake for an hour or until a thermometer reads near 165 

Mix together the sauce ingredients in a small saucepan.  When the butter is melted and the sauce is smooth, take out the chicken and pour or paint with a pastry brush about half of the sauce.  Turn the oven up to 400 and put the chicken back in.  Roast until chicken is at least 165 (that's what the recipe said, but we prefer chicken to be cooked to a higher temperature- to be "fall off the bone" done.) Take out the chicken and put on a plate.  Pour some of the sauce over and serve the chicken with the rest of the sauce. We like to pour some of the sauce on the rice.)

Korean Beef BBQ (Cupbop copycat)

My sister-in-law made this delicious dish for New Year's Eve.

Korean Beef Bulgogi Rice and Noodle Bowl
1 1/2-2 lbs. flank steak
1/3 cup soy sauce
1/2 cup brown sugar, firmly packed
2 T. sesame seeds
3 T. sesame oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 tsp. ground ginger
2 tsp. oyster sauce
1/2 cup sliced green onion
1 1 lb. package rice noodles
1 cup rice
1 T olive oil
2 cups shredded cabbage (you can buy it shredded as Cole slaw mix)
Shredded carrot, opt.

Cut flank steak into thin strips against the grain   Slice it as thin as you can (or have the butcher do it) and put the strips in a mixing bowl.
In another bowl, combine the soy sauce, brown sugar, sesame seeds, sesame oil, garlic, pepper flakes, ginger, and oyster sauce.
Pour over the meat until well coated and marinate for at least an hour in the fridge.
While the meat marinates, make the sauces and cook the rice.

Korean Barbecue Sauce
1/2 cup barbecue sauce
2 tsp. rice vinegar
2 tsp. soy sauce
2 tsp. oyster sauce
1 tsp. sesame oil
1 tsp ground ginger

Mix all together and store in fridge until ready to use.

Siracha Mayonaise
1/2 cup mayonaise
2-4 T siracha sauce
Mix together.

Cook the rice noodles according to package instructions.
In a heavy skillet over med high heat, saute the cabbage in the olive oil until the cabbage is soft.  It will take about 15 minutes. Set aside.

Put the meat and the marinade in the skillet and cook on high until cooked.  About 5 minutes.
Serve with the noodles, rice and cabbage and top with the meat and drizzle with the sauces.