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Composition of Spicy Korean Style Soy Braised Chicken:
- Provide 3 pounds of bone-in, skin-on chicken drums, thighs, or whole wings
- Take - salt
- Require 1 Tablespoon for oil
- Need 1 for large potato, peeled and cut into 1.5-inch cubes
- You need 1 of medium yellow onion, sliced into 1/2" thick slices, vertically
- Provide 1/2 of a bell pepper (any color), sliced into 1/2" thick slices, vertically
- Prepare 5 cloves for garlic, peeled and smashed
- Require of optional: 1 or 2 jalapeños or serranos, halved
- Provide 1 cup of rice wine (I used Korean rice wine, but you can use a drier sake, or even a drier white wine in a pinch)
- Provide 1/4 cup for regular soy sauce
- You need 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
Spicy Korean Style Soy Braised Chicken instructions:
- 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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