Spicy Korean Style Soy Braised Chicken
Printable Version (Recipe Only)
One of my favorite ways to eat chicken - spicy and savory with a touch of sweet!
Spicy Korean Style Soy Braised Chicken
Serves 4
Time: About 1 hour total, about 20 minutes active.
Printable Version
- 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- salt
- 1 Tablespoon oil
- 1 large potato, peeled and cut into 1.5-inch cubes
- 1 medium yellow onion, sliced into 1/2" thick slices, vertically
- 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically
- 5 cloves of garlic, peeled and smashed
- optional: 1 or 2 jalapeños or serranos, halved
- 1 cup rice wine (I used Korean rice wine, but you can use a drier sake, or even a drier white wine in a pinch)
- 1/4 cup regular soy sauce
- 2 Tablespoons gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang)
- 3 Tablespoons white sugar
1) Lightly season the chicken pieces on both sides with salt.
2) In a large pot or Dutch oven, sear each piece of chicken in the Tablespoon of oil over medium high heat in for 3 minutes per side and set aside, outside of your pot.
3) In the same pot, saute the onion, bell pepper, potatoes, chilies, and garlic until the onions begin to turn translucent, about 2 minutes or so.
4) Turn the heat down to medium, pour in the wine, and deglaze the pan, scraping all the yummy chicken fond off the bottom of the pan.
5) Add in the rest of the seasoning ingredients - soy sauce, gochujang, sugar - and stir to mix and incorporate all seasonings thoroughly.
6) Add chicken back in the pot in one layer, turn the heat back up to medium high, and bring to a gentle boil (this should take 3 or 4 minutes).
7) Turn the heat down to medium low and simmer with the lid slightly askew for 20 minutes.
8) Flip each piece of chicken and let it braise on the other side, uncovered, for another 25 minutes.
We like to eat it with steamed rice and some of Joey's Favorite Crunchy Soy Slaw and/or kimchi on the side.
Enjoy! :)
One of my favorite ways to eat chicken - spicy and savory with a touch of sweet!
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| Spicy Korean Style Soy Braised Chicken |
Spicy Korean Style Soy Braised Chicken
Serves 4
Time: About 1 hour total, about 20 minutes active.
Printable Version
- 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- salt
- 1 Tablespoon oil
- 1 large potato, peeled and cut into 1.5-inch cubes
- 1 medium yellow onion, sliced into 1/2" thick slices, vertically
- 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically
- 5 cloves of garlic, peeled and smashed
- optional: 1 or 2 jalapeños or serranos, halved
- 1 cup rice wine (I used Korean rice wine, but you can use a drier sake, or even a drier white wine in a pinch)
- 1/4 cup regular soy sauce
- 2 Tablespoons gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang)
- 3 Tablespoons white sugar
1) Lightly season the chicken pieces on both sides with salt.
2) In a large pot or Dutch oven, sear each piece of chicken in the Tablespoon of oil over medium high heat in for 3 minutes per side and set aside, outside of your pot.
3) In the same pot, saute the onion, bell pepper, potatoes, chilies, and garlic until the onions begin to turn translucent, about 2 minutes or so.
4) Turn the heat down to medium, pour in the wine, and deglaze the pan, scraping all the yummy chicken fond off the bottom of the pan.
5) Add in the rest of the seasoning ingredients - soy sauce, gochujang, sugar - and stir to mix and incorporate all seasonings thoroughly.
6) Add chicken back in the pot in one layer, turn the heat back up to medium high, and bring to a gentle boil (this should take 3 or 4 minutes).
7) Turn the heat down to medium low and simmer with the lid slightly askew for 20 minutes.
8) Flip each piece of chicken and let it braise on the other side, uncovered, for another 25 minutes.
We like to eat it with steamed rice and some of Joey's Favorite Crunchy Soy Slaw and/or kimchi on the side.
Enjoy! :)
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