Braised Chicken (Dak Dori Tang)

We love being able to marinate and then cook in the same pot. This spicy braised chicken will taste even better the next day (if you're lucky enough to have any left over).

Recipe courtesy Esther Choi for Cooking Channel
TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 pounds chicken legs, split (about 5 thighs and 5 drumsticks)
  • 1/2 cup sake
  • 1 tablespoon minced ginger
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1/3 cup soy sauce
  • 1/4 cup light brown sugar
  • 2 tablespoons gochujang (Korean red chile paste)
  • 2 tablespoons sesame oil
  • 5 cloves garlic
  • 1 small onion, quartered
  • 1 cup chicken stock
  • 5 medium carrots, peeled and cut into 1-inch chunks
  • 2 Idaho potatoes, peeled and cut into 1-inch chunks
  • 1/2 lemon, juiced
  • White rice, for serving
  • 2 scallions, roughly chopped, for garnish
  • Sesame seeds, for garnish
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Put the chicken, sake, ginger, salt and pepper in large pot or Dutch oven and use your hands to massage the marinade into the chicken. Set aside to marinate for at least 10 minutes.

Put the soy sauce, brown sugar, gochujang, sesame oil, garlic and onions in a blender and mix until smooth.

Add the blended mixture and the chicken stock to the pot with the chicken and bring to a boil over high heat. Reduce the heat to medium-low and cook for 15 minutes.

Add the carrots to the chicken and cook on medium heat for an additional 10 minutes. Using a ladle, skim off any fat from the surface, turn the chicken pieces in the liquid, add the potatoes and cook until you can pierce the potatoes with a fork and the sauce is thickened, for 10 to 15 minutes. Skim off any remaining fat from the top. Add the lemon juice and stir.

Serve over white rice and garnish with scallions and sesame seeds.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.