Huli Huli Chicken

Ingredients

toasted sesame oil

2/3 teaspoon

fresh gingergrated peeled

1/3 teaspoon

garlicminced

1 clove

soy sauce

1/8 cup

rice vinegar

1/3 tablespoon

brown sugarpacked light

0.08 cup

ketchup

0.08 cup

smoked paprika

0.17 teaspoon

cornstarch

1/3 tablespoon

watercool

0.08 cup

chicken thighsboneless, skinless

Veganextra-firm tofu pressed and cubedpat dry, sear longer for color

2/3 lb1/2 lb

vegetable oil

as needed

Method

1. 01Heat sesame oil in a small saucepan over medium heat. Add ginger and garlic, cook stirring until fragrant, about 1 minute.
2. 02Stir in soy sauce, rice vinegar, brown sugar, ketchup, and paprika until combined.
3. 03Whisk cornstarch with cool water to form a slurry. Add to saucepan and stir to combine.
4. 04Bring to a boil, then reduce heat to medium-low and simmer stirring occasionally until sauce coats the back of a spoon, 3 to 4 minutes. Remove from heat.
5. 05Transfer 1/2 cup sauce to a small bowl for basting. Transfer remaining sauce to a large bowl and let cool 5 minutes.5 min
6. 06Add chicken thighs to cooled sauce and toss to coat.
7. 07Heat grill or grill pan to medium-high. Brush grates with vegetable oil.
8. 08Remove chicken from marinade, discarding used marinade. Place on grill and cook 4 to 6 minutes per side.12 min
9. 09Brush chicken with half the reserved sauce, flip and cook 2 minutes. Brush with remaining sauce and cook 2 more minutes until internal temperature reaches 165°F and exterior is caramelized.
10. 10Transfer chicken to a platter and serve warm.