Korean Braised Chicken Thighs
Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you’ll crave again and again!
Ingredients
- 4 cloves garlic – minced
- 2 tablespoons minced ginger
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup gochujang
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 tablespoons canola – oil or as needed
- 4 chicken thighs – on the bone with the skin
- Salt and freshly ground black pepper
- 1 medium onion – finely chopped
- 1 tablespoon cornstarch
- Sesame seeds – for garnish
- Thinly sliced scallion – for garnish
Instructions
- Whisk together first 7 ingredients: Garlic, ginger, chicken broth, soy sauce, gochujang, mirin and sesame oil. Set aside.
- Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering. Season chicken thighs with salt and black pepper.
- Place chicken thighs in skillet, skin side down and cook 4-5 minutes or until skin is nicely browned. Transfer to a plate.
- Refresh oil if needed. Add the onion, reduce heat to medium-low and cook 5-6 minutes or until onion is beginning to soften.
- Return chicken thighs to skillet along with sauce combination. Bring to a boil.
- Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.
- Using a ladle, transfer some of the liquid to a small bowl and whisk in the cornstarch. Pour into the skillet and continue simmering 2-3 minutes or until thickened.
- Serve, garnished with sesame seeds and thinly sliced scallion and cooked brown rice.
Notes
LABOR-SAVING TIP: Transfer the sauce mixture to the same bowl you used to mix up the sauce.
Courtesy of From A Chef’s Kitchen