David Chang's Spicy Korean BBQ Chicken - Melbourne Food and Wine Festival

Ingredients

• 2 tbsp kochujang* or Sriracha**
• 2 tbsp grapeseed oil
• ½ cup apple juice
• 1 tbsp honey
• 1 tbsp Korean miso or Japanese shiro (white) miso
• 1 tbsp Kosher salt
• 1 tsp ginger, minced
• 2 cloves garlic, roughly chopped
• ½ cup water
• 1 medium yellow onion, thinly sliced
• ½ cup scallions, chopped
• 6 skinless chicken thighs, boned out
• 1 bunch scallions, cleaned
• grapeseed oil for cooking
• additional salt for seasoning cooked white rice, to serve