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Before you jump to Spicy Korean Style Soy Braised Chicken recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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If you want to see results, it is definitely not a necessity to drastically modify your eating habits. If you would like to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Eventually, you will see that you actually prefer to consume healthy foods after you have eaten that way for a while. Like many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.
To sum up, it is easy to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to spicy korean style soy braised chicken recipe. You can cook spicy korean style soy braised chicken using 12 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Spicy Korean Style Soy Braised Chicken:
- Provide 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- You need salt
- Provide 1 Tablespoon oil
- Get 1 large potato, peeled and cut into 1.5-inch cubes
- Provide 1 medium yellow onion, sliced into 1/2" thick slices, vertically
- Use 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically
- You need 5 cloves garlic, peeled and smashed
- You need 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)
- Use 1/4 cup regular soy sauce
- Use 2 Tablespoons gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang)
- Provide 3 Tablespoons white sugar
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.
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