Spicy Korean Style Soy Braised Chicken. Next, we will prepare the sauce for the chicken. Peel the garlic and ginger, and then finely mince them together. Put the garlic-ginger mix into a bowl and stir in the soy sauce, vinegar, corn syrup, Korean chili flakes and black pepper.

Make seasoning paste by mixing the soy sauce, minced garlic, hot pepper paste, hot pepper flakes, and sugar. Put the chicken and onions into the seasoning paste. Jjimdak (찜닭) is a braised chicken dish. You can cook Spicy Korean Style Soy Braised Chicken using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Spicy Korean Style Soy Braised Chicken

Prepare 3 pounds of bone-in, skin-on chicken drums, thighs, or whole wings.
It's of salt.
It's 1 Tablespoon of oil.
You need 1 of large potato, peeled and cut into 1.5-inch cubes.
Prepare 1 of medium yellow onion, sliced into 1/2" thick slices, vertically.
It's 1/2 of a bell pepper (any color), sliced into 1/2" thick slices, vertically.
It's 5 cloves of garlic, peeled and smashed.
You need of optional: 1 or 2 jalapeños or serranos, halved.
Prepare 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).
It's 1/4 cup of regular soy sauce.
You need 2 Tablespoons of gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang).
You need 3 Tablespoons of white sugar.

Jjim generally refers to dishes that are steamed, stewed or braised in a sauce, and dak means chicken. These two syllables can be reversed, so jjimdak is also called dakjjim (닭찜). A popular spicy version is known as Andong jjimdak (안동찜닭). The ingredients to make the spicy Korean chicken sauce is sugar, light soy sauce, garlic, Korean chilli powder and Korean pepper paste.

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..

You can add more or less Korean Pepper Paste to the sauce depending on your spice preferences. Why you should try this Korean chicken and potato stew: This is such an easy dish to make! What: Braised Chicken and Potato that is marinated in a mild spicy Korean marinade. In Korean: Dakgogi (chicken meat) Gamja (potato) Jorim (braised) Taste: Sweet and savory Korean marinade consisting of Korean chili paste, soy sauce, garlic, ginger, and red wine (and much more flavors) that is infused throughout chicken and potatoes. How It's Made: Cover chicken in ginger and garlic.