Description
Korean braised chicken is a delightful dish that combines rich flavors and tender meat, showcasing chicken thighs cooked slowly in a savory sauce.
Ingredients
Scale
- 1 kg chicken thighs: Bone-in and skin-on for flavor and tenderness.
- 1/2 cup soy sauce: Adds salty, umami flavor.
- 4 cloves garlic: Minced for fragrant aroma.
- 1 inch piece of ginger: Grated for a warm, spicy note.
- 2 tablespoons sesame oil: Provides a nutty flavor.
- 3 tablespoons brown sugar: Balances the saltiness with sweetness.
- 2 tablespoons gochugaru: Korean red pepper flakes for heat and color.
- 4 green onions: Chopped for garnish.
- 1 cup water: Creates the braising liquid.
- Salt and pepper: For seasoning to taste.
Instructions
- Marinate the chicken by combining soy sauce, garlic, ginger, sesame oil, brown sugar, and gochugaru in a bowl. Coat the chicken thighs and let marinate for at least 30 minutes.
- Sauté the marinated chicken thighs in a skillet over medium-high heat until golden brown, about 5-7 minutes per side.
- Pour the remaining marinade into the skillet, return the chicken, cover, and braise on low heat for 30-40 minutes.
- Remove the chicken, increase heat to medium-high, and reduce the sauce for 5-10 minutes until thickened. Return chicken to skillet and coat with sauce.
Notes
- For best flavor, marinate overnight if possible.
- Adjust the amount of gochugaru to control spice level.
- Consider adding vegetables like carrots or potatoes during braising.
- Can be made in a slow cooker; cook on low for 6-8 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Korean braised chicken, chicken thighs, savory sauce, gochugaru, comfort food