Eat well without sacrificing taste with my Korean Glazed Chicken Thighs and Sweet Potatoes.
Korean Glazed Chicken Thighs and Sweet Potatoes By: Ming Tsai Cuisine Korean Course Dinner, Lunch Difficulty Medium Duration more than 1 hour Cooking Technique Air Fry, Instant Pot Duo Crisp Keywords 4 servings, air fry, air fryer, as needed, black pepper as needed, celery rib, chicken, chicken stock, chicken thighs; bone-in skin on, chopped, chopped with juice, cook 60 min, cubed, cut into 2 pieces, dinner, g watercress, garlic cloves, grain rice, grains, instant pot duo crisp, kimchi, korean, korean recipes, lemon zest of lemon juice, lunch, medium, minced, Ming Tsai, more than 1 hour, peeled, prep 15 min, red bell pepper, red cabbage, rice, salt as needed, scallion sliced, short-grain brown rice, sliced, soaked, sweet potatoes, sweet potatoes peeled, tamari, tbsp ginger Prep Time 15 min Cook Time 60 min Servings 4 Servings Ingredients 8 chicken thighs; bone-in skin onKosher salt as neededBlack pepper as needed10 garlic cloves, sliced2 tbsp ginger, minced160 g kimchi, chopped with juice70 g tamari225 g carrot, peeled4 pcs celery rib1 pc red bell pepper, chopped1 red cabbage, cut into 2 pieces960 ml chicken stock1 scallion sliced2 sweet potatoes peeled, cubed1 pc lemon zest of lemon juice610 g short grain rice545 g short-grain brown rice, soaked225 g watercressSalt as needed Instructions Season the chicken with kosher salt and fresh ground black pepper.Sauté on High for 10-15 Minutes until the skin is brown.Remove the chicken. Add the garlic and ginger. Season with salt and pepper before sautéing.Add the remaining ingredients, minus the watercress, lemon, and 1/2 cup of scallion greens.Bring it to a simmer. Season with salt and pepper to taste. This should taste exactly like you want the chicken to taste.Close and lock the lid and turn the steam release handle to seal it.Add the chicken back in, and Pressure Cook on High for 20 Minutes .Once pressure cooking is complete, add the scallion greens. Air Fry to crisp up.Plate the chicken on a bed of watercress. Top with the juice and zest of the lemon.Serve with the house rice and enjoy!Mix both kinds of rice, wash, and rinse until the water runs clear (3 to 5 times).Strain and Add the rice to the pressure cooker with 5 cups of water.Pressure Cook on High for 15 Minutes. Let the steam escape, and then let the rice rest ideally for about 10 Minutes before serving. Previous Next