Wendell’s Korean Braised Chicken
Korean braised chicken - This Korean braised chicken recipe makes a wonderful cold night dish. Feel free to add chiles and koo chu jang sauce to your heat liking.
3 ½-4 lb. chicken,cut into 10 pieces (breast sliced in half)
salt and freshly white pepper, as needed
2 TB vegetable oil
8 small Yukon gold potatoes, peeled, stew size pieces
1 large onions, 1-inch stew size pieces
2 medium carrots, peeled, 1-inch stew size pieces
1 large bunche green onion, 2-inch pieces
2 Thai bird chiles, thinly sliced, as desired
2-3 TB koo chu jang sauce, as desired
1 TB sesame seeds, roasted, crushed
1 TB sake
1 TB honey
To make this braised Korean chicken recipe, in a mixing bowl; combine sauce ingredients; set aside. Generously season chicken with salt and pepper. In a large saucepot over medium heat; warm oil; brown chicken on both sides for 6 to 7 minutes per side. Add potatoes, onions and carrots. Stir well to combine. Add green onions and reserved sauce. Bring to a boil; reduce heat. Cover, simmer 30 minutes. Stir occasionally. Add green onions. Continue simmering 30 minutes; stirring as needed. Add chiles. Serve with lots of steamed rice. This chicken recipe serves 4-5 people.
Serve chicken along with your favorite side dishes to make an incredible meal!
No nutritional data available for this chicken recipe.