Spicy Korean Braised Chicken Thighs

What You’ll Need:

For The Sauce

1 Cup Peanut Oil

1 Onion, Finely Chopped

1 Bunch Green Onion, Thin Sliced (Green and White Parts)

2 Cups Gochujang (Korean Red Chili Paste) available in most international sections of your grocer and/or Asian markets…

For the Chicken

¼ Cup Peanut Oil

6 Boneless Skinless Chicken Thighs

Salt and Pepper for Chicken

2 Medium Onions Cut into 2 Inch Sections

2 Green Bell Peppers Cut into 2 Inch Sections

2 Cups Sake

4 Yukon Gold Potatoes Cut into 2 Inch Sections

6 Cloves Garlic, Minced

1 Tbsp Ginger, Minced

2 Cups Chicken Broth

¼ Cup Soy Sauce

¼ Cup Sugar

1 Bunch Green Onion Cut on Bias

What You’ll Do:

For the Sauce:

1. Heat oil over medium heat until shimmering.
2. Add the onion and green onion to oil and saute for about 3 minutes or until fragrant.
3. Add the Gochujang paste and whisk to combine and heat until mixture comes together and begins to thicken, about 5 minutes. Be careful not to let the mixture burn.

For The Chicken:

1. Salt and Pepper both sides of the chicken to taste
2. Heat oil over medium high heat in a large pot
3. When oil begins to smoke, add chicken and sear on both sides until golden brown then remove and set aside
4. Add onion and bell pepper to the pot and cook until soft and slightly browned, about 5 minutes
5. Add the sake and, using a long lighter, light the sake to burn off all of the alcohol. This process should create a small flame and should burn out in about 2-3 minutes.
6. Add the potatoes, garlic and ginger then let simmer for about 5 minutes
7. Add the chicken stock, soy sauce, sugar and the 3 cups of the Gochujang sauce, bring to a simmer.
8. Add the chicken thighs to the top of the pot and cover simmering under low heat for 15 minutes.
9. Remove cover and cook for an additional 20 minutes or until chicken is tender.
10. Serve over rice and garnish with the green onion.
11. Enjoy!!