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Recipe: Yummy Spicy Korean Style Soy Braised Chicken

Spicy Korean Style Soy Braised Chicken.

Spicy Korean Style Soy Braised Chicken You can cook Spicy Korean Style Soy Braised Chicken using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spicy Korean Style Soy Braised Chicken

  1. You need 3 pounds of bone-in, skin-on chicken drums, thighs, or whole wings.
  2. Prepare of salt.
  3. You need 1 Tablespoon of oil.
  4. Prepare 1 of large potato, peeled and cut into 1.5-inch cubes.
  5. You need 1 of medium yellow onion, sliced into 1/2" thick slices, vertically.
  6. It’s 1/2 of a bell pepper (any color), sliced into 1/2" thick slices, vertically.
  7. It’s 5 cloves of garlic, peeled and smashed.
  8. Prepare of optional: 1 or 2 jalapeños or serranos, halved.
  9. You need 1 cup of rice wine (I used Korean rice wine, but you can use a drier sake, or even a drier white wine in a pinch).
  10. It’s 1/4 cup of regular soy sauce.
  11. You need 2 Tablespoons of gochujang (Korean red chili paste – you can use sriracha as a substitute if you don't have gochujang).
  12. You need 3 Tablespoons of white sugar.

Spicy Korean Style Soy Braised Chicken step by step

  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..

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