Korean Barbeque Pulled Chicken
We put an international spin on this pulled chicken recipe. Spicy with chili paste and tangy from rice wine vinegar, we also add date paste to give the chicken some depth of flavor. We serve it with rice, but the pulled chicken can also be served with lettuce wraps or in a sandwich.
- 1 lb. boneless chicken thighs
- 1 Tbsp. oil
- 1 cup broth
- ¼ cup soy sauce
- 2-3 Tbsp. DateME Date Paste
- 1½ Tbsp. rice wine vinegar
- 1 Tbsp. sesame oil
- ½ tsp. ground ginger
- ½ tsp. garlic powder
- chili paste (sambal oelek) to taste
- sliced scallions and sesame seeds, to garnish
- jasmine rice
- Heat oil in a pot over medium heat.
- When oil is hot, add the chicken thighs in a single layer. Sear them for 2 minutes on each side.
- Add the broth. Bring the broth to a boil and reduce to a simmer. Cover the pot until the chicken is fully cooked and soft enough to shred.
- Uncover the pot and allow the liquid to reduce for a few minutes.
- Remove the pot from the heat and shred the chicken.
- In another bowl, combine the soy sauce, date paste, rice wine vinegar, sesame oil, ground ginger, and garlic powder. Add chili paste to taste.
- Toss the shredded chicken in the sauce and thin as needed with the reserved broth in the pot.
- Top the shredded chicken with sliced scallions and sesame seeds and serve alongside your favorite rice.
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