Comments on
Slow Cooker Korean Style Spicy Soy Sauce Chicken
Becky @beckyr
What about if you don't have a slow cooker? How should I measure time in a normal casserole dish?
x @cook_5886383
If you're baking it in the oven, 1.5 to 2 hours (until juices run clear on the dark meat pieces) in a 350F/177C oven, completely covered until the last 20 minutes or so, and then put lid askew for last 20 minutes.If stovetop in a pot, you bring it to a boil on medium high heat and then when the liquid starts boiling, give everything a gentle stir, turn the heat down to medium low, and go another 45 minutes or so, covered, then lid askew for another 10 minutes or so. :)
Grumpy1020 @GrumpyCook
I'm very eager to try this recipe. I've been looking for something of this sort in a slow cooker, thanks!
Grumpy1020 @GrumpyCook
I have another question if you don't mind. I was hoping that this had a little bit of a thicker broth when done. Kind of like some Chinese recipes. Does it?
x @cook_5886383
Not at all! It does have a thick broth, but not as saucy as, say, something like Mapo Tofu. You can reduce the liquid by a quarter if you'd like it a little bit thicker. :)
Brian Tackett @opie_6902
Added 3 smashed garlic cloves, 3 roma tomato, 3 russet chut into chucks. Could have used little more heat for myself, but family would not like me if I did that.VERY GOOD! KUDOS!
