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    Home » Recipes » Chicken and Turkey

    By Carol Published: Mar 18, 2019 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Korean Braised Chicken Thighs

    Jump to Recipe
    4.49 from 72 votes
    1 hour
    Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again!

    Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again!

    Photo of Korean Braised Chicken Thighs in white bowls with rice garnished with scallion and sesame seeds.

    I am crazy in love with Korean flavors ever since I published my Korean Braised Beef Short Ribs recipe.  Those short ribs have the amazing flavors of ginger, garlic, soy sauce, brown sugar and gochujang.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is gochujang?
    • How to make Korean Braised Chicken Thighs:
    • Love Korean food?  Be sure to try my:
    • Korean Braised Chicken Thighs
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    What is gochujang?

    Wait.  You haven't heard about gochujang yet?  This ingredient is referred to as the “new” Sriracha.  I call it umami in a jar!  It's a savory, spicy, slightly sweet, fermented Korean condiment made from red chiles, rice, soybeans and salt.  When gochujang first hit the scene, I had a difficult time finding it.  Now I see it almost everywhere including the international aisle at my local grocery store.

    How to make Korean Braised Chicken Thighs:

    The best thing about Korean Braised Chicken Thighs is you get a ton of flavor in less time than from braising beef short ribs.  Yay!

    And, if you keep a well-stocked Asian pantry full of ingredients such as soy sauce, sesame oil, mirin, you'll be able to create any Asian-inspired dish on the fly rather than doing take-out.

    • Start with bone-in, skin-on chicken thighs.
    • Brown in oil in a cast-iron skillet until the skin is nicely browned then move it off to the side onto a plate.

    Photo of browned chicken thighs in cast iron skillet.

    • Cook some onion...
    • Add the chicken thighs back to the pan...
    • Then add the amazing sauce combination of chicken broth, soy sauce, gochujang, sesame oil, mirin, ginger, garlic....
    • Simmer, turning a few times until thoroughly cooked through then....
    • Mmmwaahhhh!

    Photo of Korean Braised Chicken Thighs in cast iron skillet.

    • There's some amazing sauce happening around these Korean Braised Chicken Thighs!

    Photo of Korean Braised Chicken Thighs in cast iron skillet before being garnished.

    • Garnish with sesame seeds and thinly sliced scallion...

    Photo of Korean Braised Chicken Thighs in cast iron skillet garnished with scallion and sesame seeds.

    • Serve with brown rice...

    Photo of two servings of Korean Braised Chicken Thighs in white bowls on gray background.

    Tender, intensely flavorful Korean Braised Chicken Thighs!  Meet your new favorite dinner!  You'll never crave take-out again!

    Love Korean food?  Be sure to try my:

    • Korean Braised Beef Short Ribs
    • Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
    • Tuna Kimchi Cakes with Soy Ginger Dipping Sauce
    • Homemade Kimchi
    Korean Braised Chicken Thighs - Overhead shot of dish in cast iron skillet garnished with scallion and sesame seeds

    Korean Braised Chicken Thighs

    4.49 from 72 votes
    By: Carol | From A Chef's Kitchen
    Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Chicken and Turkey
    Cuisine Asian
    Servings 4
    Calories 514 kcal

    Equipment

    • Glass Mixing Bowls
    • Wusthof Chef Knife
    • Cutting Board
    • Tongs

    Ingredients
      

    • 4 cloves garlic - minced
    • 2 tablespoons minced ginger
    • 1 cup chicken broth
    • ¼ cup soy sauce
    • ¼ 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.

    Nutrition

    Serving: 1 | Calories: 514kcal | Carbohydrates: 25g | Protein: 34g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Cholesterol: 168mg | Sodium: 1484mg | Fiber: 2g | Sugar: 14g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Chicken and Turkey

    Reader Interactions

    Comments

    1. Shabba says

      March 20, 2023 at 8:25 pm

      Can I use chicken wings for this recipe?

      Reply
      • Carol says

        March 21, 2023 at 8:22 am

        Hi, Shabba, Thanks so much for your question. Yes, I don't see why you can't. You would want to get the sauced reduced well, so the wings aren't too "wet." Thanks again and hope you enjoy!

        Reply
    2. Kristen says

      November 20, 2022 at 7:50 pm

      5 stars
      I made this tonight and loved it. I used boneless skinless chicken thighs. Made lots of sauce which I love.

      Reply
      • Carol says

        November 21, 2022 at 7:56 am

        Hi, Kristen, Thanks so very much and so happy you enjoyed! I like lots of sauce, too--so good with rice. Thanks again!

        Reply
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    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

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