Recipe: Yummy Slow Cooker Korean Style Spicy Soy Sauce Chicken

Slow Cooker Korean Style Spicy Soy Sauce Chicken. Try Adding McCormick® Sauces To Your Slow Cooker For A Delicious Tasting Meal. Throw McCormick® Slow Cooker Sauces In Your Slow Cooker To Add More Flavor To Your Dishes. A slow cooker version of an easy, delicious, and spicyhot family favorite.

Cook over medium heat, whisking until the mixture comes to a boil. There are all different types of Korean Chicken recipes but most often it refers to some type of sweet and spicy chicken. The sauce is usually made from a combination of soy sauce, rice vinegar, gojuchang (Korean hot sauce), and brown sugar. You can cook Slow Cooker Korean Style Spicy Soy Sauce Chicken using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Slow Cooker Korean Style Spicy Soy Sauce Chicken

1. It's 3 pounds of bone-in chicken pieces (I think drums and thighs are best).
2. It's 1/2 of a medium onion, cut into 1-inch pieces.
3. You need 2 of large carrots, peeled and cut into 1-inch thick pieces.
4. It's 1/2 of a bell pepper, cut into 1-inch squared pieces.
5. You need 1/4 cup of soy sauce to start.
6. You need 1/4 cup of gochujang (Korean red chili paste) Sriracha is an imperfect but also delicious substitute.
7. Prepare 3-5 Tablespoons of sugar, depending on how sweet you like your food.
8. Prepare 1/2 cup of dry-ish white wine or sake if you've got some laying around.
9. Prepare 1/2 cup of water (if you don't have the wine, then it's 1 cup water).

Instructions In a small bowl, whisk together garlic, salt, ketchup, honey, soysauce, red pepper paste and coconut soda until all dissolve. Place chicken thighs in the slow cooker and pour sauce over to cover. Combine all of the sauce ingredients and pour over the ingredients in the pot. Heat vegetable oil in a large saucepan over medium-high heat.

Slow Cooker Korean Style Spicy Soy Sauce Chicken instructions

1. Dump everything into your slow cooker and, with your hands, give everything a gentle turn and massage so you mix and distribute your seasonings evenly. If you have up to an hour to let everything sit before turning on the slow cooker, great. That'll help the flavors absorb into the chicken..
2. Cook on low for 8 to 10 hours, high for 5 to 7, keeping in mind the note at the top of the recipe. An hour or two before eating is a good time to adjust the seasoning so the added flavors can absorb - more soy sauce if you want it saltier, a little more sugar if you'd like it sweeter, more gochujang if you want it hotter (though the gochujang is also a salty flavoring element, so you might want to add some fresh or dried chilies if you want to increase heat without increasing the salt..
3. Because there is minimal liquid in the recipe to prevent a soupy flavor and texture, it would be ideal to be able to give everything a stir and redistribute the chicken at between 2 and 4 hours before eating so all parts of the chicken pieces can soak up the flavor. If you can't manage that because of your schedule, then doing it right when you get home and hopefully at least 30 minutes to an hour before you eat will help..
4. Enjoy with some steamed white rice or noodles of choice. :).

Cut each chicken breast into three large pieces, and place all of the chicken in the slow cooker. In a bowl, mix the soy sauce, sugar, sesame oil, chili paste and garlic. Pour the sauce over the chicken, and turn the chicken pieces to make sure each one is coated with the sauce. Pour everything into a large pot and boil over high heat on the stove top, uncovered, for a few minutes, to achieve a slightly thick, glossy sauce. More slow cooker recipes: Slow cooker chicken soup with napa cabbage Slow cooker beef bulgogi Slow cooker braised beef shank meat with root vegetables Slow cooker spicy pork ribs Jjimdak (찜닭) is a braised chicken dish.