Spicy Korean Style Soy Braised Chicken - One of my favorite ways to eat chicken - spicy, savory, with a touch of sweet.
If you're running a little low on prep time, you can throw all the ingredients into the pot and jump to Step 6. Slightly less developed flavor, but still tasty. :)
How to make Spicy Korean Braised Chicken | 닭도리탕 by Future Neighbor
Ingredients
4 to 6 servings
- 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 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
Steps / How to Make
Lightly season the chicken pieces on both sides with salt.
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.
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.
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.
Add in the rest of the seasoning ingredients - soy sauce, gochujang, sugar - and stir to mix and incorporate all seasonings thoroughly.
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).
Turn the heat down to medium low and simmer with the lid slightly askew for 20 minutes.
Flip each piece of chicken and let it braise on the other side, uncovered, for another 25 minutes.
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