With the plumbers in all day yesterday and the endless unpacking, I didn’t get around to making and photographing our meal until about 5:00 p.m., with the sun setting. I’m fairly pleased with the results in almost dark conditions. I wouldn’t wait that long again, but it does mean that I have usable light for a longer period in this house and that my Canon Rebel with the 50 mm 1.4 lens is a very good camera for a novice. So pleased 🙂
My marinade is probably not strictly Korean but it tasted similar, so whatever.
Crispy Korean Chicken Thighs
4 chicken thighs
1/4 cup soy sauce
1 1/2 tbsp sesame oil
1 tsp black pepper
2 tbsp sugar
1 inch ginger, finely chopped
4 garlic cloves, finely chopped
1 scallion, cut into 1 inch pieces
Mix the soy sauce, oil, sugar, ginger, garlic and scallion together. Put the chicken in a zip lock bag, pour the marinade in and squish around. Allow to marinate for at least 4 hours.
Preheat the oven to 425 F and remove the thighs from the marinade and roast in a pan with a rack for 30-35 minutes.
Cooking in Sens 
These look so delicious, really easy, must give it a go!
Thank you food nerd 🙂
Great photo and looks divine 🙂 How did you manage to get such good light at 5pm. I find light a real problem in the winter and I’m further South than you…
Thank you. The livingroom and dining room areas are mostly glass so I get the maximum of whatever light there is. However, it was almost dark and overcast, so I think it’s the camera.
I’d eat it!!!
🙂
Wonderful recipe, so quick and it looks so tasty.
Thank you Maria.
Yes this looks tasty. I find with my camera if I can hold still I can get some really nice photos in lower light. I should invest in a small tripod. 🙂
Get a Manfrotto, it will last a lifetime and you will be so pleased with it. Try looking for a sale.
I haven’t heard of that one. I’ll have to look it up. I have a digital SLR Pentax. I take loads of photos.
Lovely food and pics Rosemary. Apart from your ‘eye’, the 1.4 really helps. I have been using a fixed 50mm 1.8 (too cheap to stump for the 1.4) and the results are pretty good. Though I do need to drag the lighting into the kitchen most evenings that I am shooting.
Best,
Conor
Thank you Conor. I have some artificial lightening that I mail ordered about 2 years ago but it’s been with our other stuff in Antwerp and I haven’t opened it yet. I plan to play with it to see what happens.
Sounds fabulous and looks beautiful. We don´t tend to eat our main meal until about 9 or 10pm, so you can imagine the problems I have taking photos!
Thanks Chica. If we didn’t eat until 9 or 10 with either be very drunk or dead from hunger 😀
You are lucky with the time difference – it’s dark by 4.30 here. That marinade sounds good 🙂
Thanks Mad.
I need to get myself some new lenses… still using a kit lens… not got a job though, so I can’t go around purchasing willy-nilly… Looking goo, Rosemary – who cares if it’s isn’t quite authentic!
Thank you Frugal. How do you live without a job? Just curious.
I have such problems with lack of light in the winter – especially i use only the iphone really. I have a Canon something or other but can’t get to grips with it. These pics look great.
In the Vendee region of France, one of your compatriots, Roger Stowell, gives food photography tours while teaching you to use your camera. You can tailor your class from 1 -5 days and to include a nightly dinner with wine, cooked by Roger. I stayed 5 days and had so much fun with Roger and his wife Jenny. But most importantly, I learned to use my Canon which I wasn’t really sure how to turn on 🙂
Looks super tasty. The sauce is a must-save!
Thank you. The sauce did turn out well 🙂
Looks fantastic. Always been a thigh woman myself 🙂
Thank you Daisy. Wings and thighs!
Looks good to me. Shooting in near darkness is one of the excellent features of digital photography. They’ve worked really well.
Thank you Roger. I’m still amazed at this camera.
Wow…beautiful pictures…as usual 🙂
Thank you Aarthi.
Exquisite photos!
Thank you Georgia 🙂
this looks delicious! and so fresh and flavorsome!!
Thank you Daisy.
Great marinade!
Thank you Greg.
I thinks the marinade is Korean enough and the only thing you might have missed is something to make it hot
I realized that. That’s why I put the two slices of scotch bonnet in the picture 🙂
I have gotten very behind on my e-correspondence and blogs, but I’m catching up some tonight. This looks wonderful; I am glad someone else appreciates chicken thighs!