Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, spicy korean style soy braised chicken. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spicy Korean Style Soy Braised Chicken is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Spicy Korean Style Soy Braised Chicken is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spicy korean style soy braised chicken using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Spicy Korean Style Soy Braised Chicken:
- Make ready 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- Make ready salt
- Take 1 Tablespoon oil
- Make ready 1 large potato, peeled and cut into 1.5-inch cubes
- Make ready 1 medium yellow onion, sliced into 1/2" thick slices, vertically
- Make ready 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically
- Make ready 5 cloves garlic, peeled and smashed
- Get optional: 1 or 2 jalapeños or serranos, halved
- Make ready 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)
- Take 1/4 cup regular soy sauce
- Take 2 Tablespoons gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang)
- Get 3 Tablespoons white sugar
Instructions to make Spicy Korean Style Soy Braised Chicken:
- 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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