*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I confess that every once in a while when I see the very large amounts of spices in a Chef John recipe, I get a little fearful. No problems here, I made this exactly as on the recipe, except used the broiler in the oven (about 10 inches from the top), and it was just perfect. I served it with Chef John's peanut dipping sauce, a little salad of daikon and carrot, and fresh IPA beer. As always, we enjoyed. Thanks Chef John.
I had to omit the garlic due to an allergy and substitute dried lemon grass (1 T) and ground ginger (1 tsp) because that's what I had. I also had to cook this in the oven (preheated to 425 degrees, turned to 350 degrees upon insertion, and baked for 35 minutes) because it is winter. It sure is good though! This one is definitely a keeper!
this was absolutely delicious! i used the marinade on jumbo chicken wings and bf cooked them up on the grill.. this is definitely a do over! i hate prepping lemon grass so i used lemon grass puree in a tube (equal amounts).. be careful when heating up the marinade for a dip or baste as it can be very potent in closed up spaces.. ty chef john.. you never cease to impress me
I didn’t quite make it exactly as the recipe calls, because I didn’t have all of the ingredients exact! (Darned Covid-19) So I made a LITTLE adjustment. IT WAS PHENOMENAL! IT WAS GREAT. Everyone loved it!