Braised Gochujang Chicken

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Who doesn’t like tender, fall of the bone chicken? I find myself gravitate towards this recipe because of the depth of flavor, no-frills preparation and most importantly super pantry friendly. Almost all the ingredients on the list are shelf-stable or are perishables with long-ish shelf life.

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Ingredients:

• 2lbs Chicken thighs or legs

• 4 tbps of Butter

• 2 tbps of Vegetable Oil

• 1-2 Onions, chopped in strips

• 1 1/2 inch Ginger, grated

• 8 cloves of Garlic, finely chopped

• 1/4 cup of Gochujang

• 1/4 cup of Soy Sauce

• 2 tbps of Sugar

• 1 tbps of Mirin

• 1 tbps of Sesame Oil

• Black Pepper

• 2-3 cups of Chicken Broth (I’ve also made this with just water, so don’t sweat it)

Optional:

• 4 Scallions, white and pale green parts only, chopped in 1 inch pieces

What’s Next:

1. Mix ginger, garlic, gochujang, soy sauce, sugar, mirin, sesame oil and black pepper in a small bowl. Set aside

2. Heat up butter and oil in a dutch oven or high walled pot, medium heat. Meanwhile season chicken with salt.

3. Once butter starts to foam, lay the chicken carefully down (it may splash!) into the pot. Turn occasionally and sear until lightly brown, about 5-10 minutes.

4. Add onions and let soften until translucent, about 10 minutes

5. Add the reserved sauce and coat evenly onto chicken and onions. Bring to simmer

6. Add chicken broth or water into the pot. Just enough that the chicken and and onion are submerged

7. Partially cover the lid and turn the heat down to low. Simmer for 40-50 minutes

8. Add scallions now if you like, cook for 2-3 more minutes. Season with salt & pepper. Enjoy!