Youndoo sauce is a new Korean seasoning that has rich savory notes like soy sauce but has less sodium. It is not gluten-free. If you are gluten-free, substitute low-sodium gluten-free soy sauce. Marinating adds extra flavor as down browning the chicken. Steaming the chicken prior to smoking it keeps it moist.
Prep Time20minutes
Cook Time55minutes
Servings8
Ingredients
1/4cupplus 2 tablespoons Youndoo sauce or 1/4 cup low-sodium gluten-free soy sauce
1/4cupChinese rice wine
1tablespooncornstarch
4poundschicken thighs and/or drumsticks
2tablespoonsolive oil
Smoking Mix
1/2cupbrown sugar
1/3cupuncooked rice
1/4cupoolong tea leaves
1/4cupcherry wood chips
4slicesginger
2star anise
1cinnamon stick
Instructions
In a large bowl, mix together Youndoo sauce, rice wine and cornstarch. Add chicken pieces and toss well to coat all the pieces. Let marinate overnight.
Heat oil in a large non-stick skillet. Brown chicken on both sides, about 7-8 minutes. Remove to a heatproof dish.
Prepare a steamer for the chicken. Steam chicken for 30 minutes over medium heat.
Double line the inside of a wok with foil. Line the inside of the wok cover with foil. Mix smoking ingredients together and place in bottom of foil lined wok. Place a cake rack over smoking ingredients and arrange chicken on the rack. Once you see smoke coming up, cover the wok and turn the heat down to medium-low. Smoke 15 minutes. Turn heat off and wait 5 minutes. Remove chicken from wok.