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Before you jump to Spicy Korean Style Soy Braised Chicken recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.
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We hope you got insight from reading it, now let’s go back to spicy korean style soy braised chicken recipe. To make spicy korean style soy braised chicken you need 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spicy Korean Style Soy Braised Chicken:
- Take 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- You need salt
- Get 1 Tablespoon oil
- Take 1 large potato, peeled and cut into 1.5-inch cubes
- You need 1 medium yellow onion, sliced into 1/2" thick slices, vertically
- Get 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically
- Prepare 5 cloves garlic, peeled and smashed
- Take optional: 1 or 2 jalapeños or serranos, halved
- Get 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)
- Prepare 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
Steps 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.
In a mixing bowl large enough to hold the chicken, make gochujang marinade. Add all sauce ingredients: chopped garlic, grated ginger, soy sauce, gochujang, rice wine (mirin), sugar, sesame oil, Korean red chili pepper and black pepper. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.
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