Spicy Korean Style Soy Braised Chicken

Name: Spicy Korean Style Soy Braised Chicken
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings; salt; 1 Tablespoon oil; 1 large potato, peeled and cut into 1.5-inch cubes; 1 medium yellow onion, sliced into 1/2" thick slices, vertically; 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically; 5 cloves garlic, peeled and smashed; optional: 1 or 2 jalapeños or serranos, halved; 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); 1/4 cup regular soy sauce; 2 Tablespoons gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang); 3 Tablespoons white sugar

x @cook_5886383

One of my favorite ways to eat chicken - spicy, savory, with a touch of sweet.

If you're running a little low on prep time, you can throw all the ingredients into the pot and jump to Step 6. Slightly less developed flavor, but still tasty. :)

We enjoy it with my son's favorite slaw:

https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw

Or some Spicy Cucumber Banchan:

https://cookpad.wasmer.app/us/recipes/2193080-spicy-cucumber-banchan

One of my favorite ways to eat chicken - spicy, savory, with a touch of sweet.

If you're running a little low on prep time, you can throw all the ingredients into the pot and jump to Step 6. Slightly less developed flavor, but still tasty. :)

We enjoy it with my son's favorite slaw:

https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw

Or some Spicy Cucumber Banchan:

https://cookpad.wasmer.app/us/recipes/2193080-spicy-cucumber-banchan

x @cook_5886383

One of my favorite ways to eat chicken - spicy, savory, with a touch of sweet.

If you're running a little low on prep time, you can throw all the ingredients into the pot and jump to Step 6. Slightly less developed flavor, but still tasty. :)

We enjoy it with my son's favorite slaw:

https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw

Or some Spicy Cucumber Banchan:

https://cookpad.wasmer.app/us/recipes/2193080-spicy-cucumber-banchan

One of my favorite ways to eat chicken - spicy, savory, with a touch of sweet.

If you're running a little low on prep time, you can throw all the ingredients into the pot and jump to Step 6. Slightly less developed flavor, but still tasty. :)

We enjoy it with my son's favorite slaw:

https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw

Or some Spicy Cucumber Banchan:

https://cookpad.wasmer.app/us/recipes/2193080-spicy-cucumber-banchan

Saved

Ingredients

4 to 6 servings

3 poundsbone-in, skin-on chicken drums, thighs, or whole wings
salt
1 Tablespoonoil
1large potato, peeled and cut into 1.5-inch cubes
1medium yellow onion, sliced into 1/2" thick slices, vertically
1/2a bell pepper (any color), sliced into 1/2" thick slices, vertically
5 clovesgarlic, peeled and smashed
optional: 1 or 2 jalapeños or serranos, halved
1 cuprice wine (I used Korean rice wine, but you can use a drier sake, or even a drier white wine in a pinch)
1/4 cupregular soy sauce
2 Tablespoonsgochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang)
3 Tablespoonswhite sugar

Saved

Steps

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.