This Korean spicy braised chicken is a healthier, flavor-packed alternative to fried chicken. It’s tender, juicy and simmered in a rich gochujang-based sauce that’s comforting and gives a bit of a kick! Made in just one pot, this protein-rich meal comes together in under 40 minutes. —Tam To, Los Angeles, California
Ingredients
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons gochugaru
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 4-1/2 teaspoons minced garlic
- 1-1/2 teaspoons tomato paste
- 1-1/2 teaspoons sugar
- 1 teaspoon MSG (monosodium glutamate)
- 1/4 teaspoon pepper
- 1-1/2 cups chicken stock
- 6 chicken drumsticks, skin removed
- 1/2 large onion, sliced
- 5 slices fresh gingerroot
- 1 medium zucchini, cut into 1-in. pieces
- 1 large potato, quartered
- 1 large carrot, cut into 1-in. pieces
- 1 green chili pepper, sliced
- Hot cooked rice
- Optional: Chopped green onions, toasted sesame seeds, 1/2 teaspoon sesame oil
Directions
- In a large bowl, stir the first 9 ingredients until well blended. Gradually whisk in chicken stock, until well combined and smooth. Add chicken, onion and ginger; stir or toss to coat.
- Heat a large skillet over medium heat. Add chicken mixture to the pan. Bring to a boil; reduce heat to a simmer. Cover and cook 15 minutes.
- Add zucchini, potato, carrot and green chili pepper and coat well. Cover and cook until a thermometer reads 160°, and the vegetables are tender, about 10 minutes longer.
- Serve over hot cooked rice. Garnish with green onion, sesame seeds and sesame oil, as desired.
