Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spicy korean style soy braised chicken. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Spicy Korean Style Soy Braised Chicken is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Spicy Korean Style Soy Braised Chicken is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook spicy korean style soy braised chicken using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Korean Style Soy Braised Chicken:
- Prepare 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- Make ready salt
- Prepare 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
- Take 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)
- Make ready 1/4 cup regular soy sauce
- Get 2 Tablespoons gochujang (Korean red chili paste - you can use sriracha as a substitute if you don’t have gochujang)
- Prepare 3 Tablespoons white sugar
In Korea, braised chicken dishes are usually made with a whole chicken cut up, but you can use pre-cut parts if you want. Today, we’re going to prepare a distinctive dish, spicy korean style soy braised chicken. This time, I am going to make it a little bit tasty. Easy weeknight that the kids (and adults) will devour!
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.
- Ready to serve and ENJOY!
This time, I am going to make it a little bit tasty. Easy weeknight that the kids (and adults) will devour! Filed Under: Korean, Main Dish Tagged With: chicken, easy, kid-friendly, korean, soy braised. Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) #SundaySupper ». Soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes.
So that’s going to wrap it up with this special food spicy korean style soy braised chicken recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!