Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spicy korean style soy braised chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spicy Korean Style Soy Braised Chicken is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Spicy Korean Style Soy Braised Chicken is something which I’ve loved my whole life.
Jjimdak, Korean Soy Braised Chicken Recipe! Jjimdak is my absolute favorite braised chicken and it so will you after you tried! It is savory, meaty, sweet, spicy and garlicky… OH-SO-DELICIOUS!!
To get started with this particular recipe, we must prepare a few ingredients. You can have spicy korean style soy braised chicken using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spicy Korean Style Soy Braised Chicken:
- Get 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- Prepare salt
- Take 1 Tablespoon oil
- Prepare 1 large potato, peeled and cut into 1.5-inch cubes
- Make ready 1 medium yellow onion, sliced into 1/2" thick slices, vertically
- Make ready 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically
- Get 5 cloves garlic, peeled and smashed
- Prepare optional: 1 or 2 jalapeños or serranos, halved
- Take 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
- Get 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 you prefer a sweeter version, add more corn syrup or brown sugar. Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering. Jjimdak (찜닭) is a braised chicken dish. Jjim generally refers to dishes that are steamed, stewed or braised in a sauce, and dak means chicken.
Steps to make 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.
These two syllables can be reversed, so jjimdak is also called dakjjim (닭찜). A popular spicy version is known as Andong jjimdak (안동찜닭). This is my recipe for dakbokkeumtang, or spicy braised chicken, also called dakdoritang. Many people have requested this dish over the years. This video was filmed in Amsterdam with Sarah Moore as part of my Gapshida project.
So that’s going to wrap this up for this exceptional food spicy korean style soy braised chicken recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
