Gochujang Soy Marmalade Sticky Chicken Thighs

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These gochujang soy marmalade sticky chicken thighs are tasty and easy, even though you might need some unusual ingredients.

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Asian, European, Fusion

Keyword Asian Chicken, Celeriac Mash, Gochujang Glaze, Sticky Chicken Thighs

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings people

Calories 433kcal

Cost $5

1 Celeriac peeled and cubed
5 cloves Roasted Garlic whole garlic bulb that has been roasted at 175 Celsius for 30-45 minutes with olive oil and salt.
3 tbsp Butter
Salt to taste
Black Pepper to taste
1 tbsp Heavy Cream optional

Begin by setting a pot of boiling water and adding the cubed celeriac. This root vegetable takes about 15-20 minutes to boil so you can start it now.
In a pan on medium high heat brown the chicken thighs on each side. About 3-4 minutes a side. Then remove and set aside in a roasting dish. Preheat your oven to 180-90 Celsius on convection.
Into the same pan add a touch of neutral oil (or not, because some chicken thigh fat should have rendered) and add the shallot. Lower the heat to medium and let the shallot reduce a bit, then add the soy sauce, orange marmalade, and gochujang. Mix everything together and add the half cup of water.
Pour the sauce over the chicken in the roasting dish and pop in the oven skin side up. Braise for 30 minutes, removing to spoon over the sauce every 10.
While the chicken is roasting drain the celeriac. Let sit in the pot with the butter off the heat for 10 minutes, then open and mash. Add in the roasted garlic mash and mash more. Taste for seasonings and add salt and pepper as desired.
Plate the celeriac mash. Remove the chicken from the oven and place the thighs on top of the celeriac mash. Pour the remainder of the sauce into a pan and reduce by 50% on medium heat. Pour the glaze over the chicken and mash and serve. Enjoy!