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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 Goodies that give You Power.
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Yogurt is a snack a lot of people ignore. Occasionally people elect to eat yogurt over a nutritious lunch which is not the right idea. As a treat, however, yogurt is one of the best things you’ll be able to reach for. Along with calcium, it’s a good source of necessary protein and vitamin B. Yogurt is frequently eaten to help manage the digestive system considering that it is so easily digestible by many people. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent way to enjoy a flavorful snack without too much sugar.
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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 it.
The ingredients needed to prepare Spicy Korean Style Soy Braised Chicken:
- Get 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- Use salt
- Take 1 Tablespoon oil
- Take 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)
- Take 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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