The new way cooking recipe Spicy Korean Style Soy Braised Chicken with 12 ingredients and 8 stages of easy cooking, which is easy simple.
Without fail recipe ultimate Spicy Korean Style Soy Braised Chicken easy, delicious, practical.
Good Morning mother, now you can present recipe Spicy Korean Style Soy Braised Chicken with 12 ingredients and 8 steps. Below this is how to prepare, please observe carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Spicy Korean Style Soy Braised Chicken.
Ingredients all Spicy Korean Style Soy Braised Chicken
Prepare 3 pounds : bone-in, skin-on chicken drums, thighs, or whole wings.
Needed : salt.
Prepare 1 Tablespoon : oil.
Needed 1 : large potato, peeled and cut into 1.5-inch cubes.
Needed 1 : medium yellow onion, sliced into 1/2" thick slices, vertically.
Prepare 1/2 : a bell pepper (any color), sliced into 1/2" thick slices, vertically.
Needed 5 cloves : garlic, peeled and smashed.
Needed : optional: 1 or 2 jalapeños or serranos, halved.
Prepare 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.
Prepare 2 Tablespoons : gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang).
Needed 3 Tablespoons : white sugar.
If all basic ingredients Spicy Korean Style Soy Braised Chicken it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Process Cooking 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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