Description
Tender chicken pieces braised in a flavorful Korean-style soy-garlic sauce—savory, slightly sweet, and perfect served over rice or noodles.
Ingredients
Units
Scale
- 2 lbs (900 g) bone-in chicken thighs (skin on or off)
- 3 tbsp soy sauce (or gluten-free tamari)
- 2 tbsp rice vinegar
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 tsp gochujang (Korean chili paste), optional for heat
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup (120 ml) water or chicken broth
- 1 tbsp vegetable oil
- 2 green onions, sliced
- 1 tsp toasted sesame seeds (optional garnish)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, gochujang (if using), garlic, ginger, and water or broth.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs and brown 3–4 minutes per side until golden. Remove chicken and set aside.
- Reduce heat to medium and pour in the sauce mixture, scraping up any browned bits from the pan.
- Return chicken thighs to the skillet, spooning sauce over the top.
- Cover, reduce heat to low, and simmer 20–25 minutes until chicken is cooked through (internal temperature 165 °F/74 °C).
- Remove lid and simmer another 3–5 minutes uncovered to thicken the sauce slightly.
- Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
- Substitute chicken thighs with drumsticks or chicken wings, adjusting cook time.
- Add vegetables like carrots, mushrooms, or bok choy for a one-pot meal.
- Make it gluten-free by using tamari instead of soy sauce.
- Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop or microwave.
- Freeze cooked chicken and sauce separately in meal-size portions for up to 2 months.
Nutrition
- Serving Size: 1 chicken thigh plus ¼ cup sauce
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 125 mg