Name: Korean Soy Braised Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 4-6
Ingredients: 2 lbs (900g) bone-in chicken thighs and drumsticks; 1/2 cup (120ml) soy sauce; 1/4 cup (60ml) mirin or rice wine; 3 tablespoons brown sugar; 6 cloves garlic, minced; 1 tablespoon ginger, minced; 1 large onion, cut into chunks; 2 large carrots, cut into 2-inch pieces; 2 medium potatoes, cut into large chunks; 3 green onions, cut into 2-inch pieces; 2 tablespoons sesame oil; 1 tablespoon gochugaru (Korean red pepper flakes); 1 tablespoon sesame seeds, for garnish

Instructions

Prepare the chicken

Pat dry the chicken pieces with paper towels. In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Brown the chicken pieces on all sides until golden, about 5-7 minutes. Remove and set aside.
Create the sauce base

In the same pot, add the garlic and ginger and sauté for 30 seconds until fragrant. Add the soy sauce, mirin, brown sugar, and gochugaru. Stir to combine and bring to a simmer.
Add vegetables and braise

Return the chicken to the pot and add the onions, carrots, and potatoes. Pour in 1 cup of water or enough to partially cover the chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Reduce the sauce

After 30 minutes, remove the lid and increase heat to medium. Allow the sauce to reduce and thicken for about 10-15 minutes, stirring occasionally to prevent sticking.
Finish and serve

Add the green onions in the last 2 minutes of cooking. Once the sauce has thickened and the chicken is fork-tender, remove from heat. Garnish with sesame seeds and serve hot with steamed rice.

Korean Soy Braised Chicken

Ingredients

Instructions

Nutritional Information