This is how cooking recipe Spicy Korean Style Soy Braised Chicken with 12 ingredients and 8 stages of easy cooking, which is fast and tasty.
Without fail recipe ultimate Spicy Korean Style Soy Braised Chicken easy, tasty, practical.
Good Afternoon every body, at this time you can present recipe Spicy Korean Style Soy Braised Chicken with 12 ingredients and 8 steps. Below this is how to cook, please pay attention carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Spicy Korean Style Soy Braised Chicken.
Ingredients for Spicy Korean Style Soy Braised Chicken
Prepare 3 pounds : bone-in, skin-on chicken drums, thighs, or whole wings.
Prepare : salt.
Needed 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.
Needed 1/2 : a bell pepper (any color), sliced into 1/2" thick slices, vertically.
Prepare 5 cloves : garlic, peeled and smashed.
Prepare : optional: 1 or 2 jalapeños or serranos, halved.
Needed 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.
Needed 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.
If all raw materials Spicy Korean Style Soy Braised Chicken it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages 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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