Korean Braised Chicken Thighs
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Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you’ll crave again and again! Perfect with Gochujang Eggplant on the side!
“This was FABULOUS!!!! Going to make it again very soon. … The sauce is soooooo good.”
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.
What is gochujang?
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. 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.
- 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!
- There’s some amazing sauce happening around these Korean Braised Chicken Thighs!
- Garnish with sesame seeds and thinly sliced scallion…
- Serve with brown rice…
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 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
For more great bone-in chicken thigh recipes, check out: 30 Best Bone-In Chicken Thigh Recipes.
Korean Braised Chicken Thighs
Ingredients
- 4 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 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 (1 1/2 to 2 pounds)
- Salt and freshly ground black pepper
- 1 medium onion, finely chopped (1 1/2 cups)
- 1 tablespoon cornstarch, if needed
- Sesame seeds, for garnish
- Thinly sliced scallion, for garnish
Instructions
- Whisk together the garlic, ginger, chicken broth, soy sauce, gochujang, mirin, and sesame oil. Set aside.
- Heat the canola oil in a cast-iron or other heavy skillet over medium-high heat. Lightly season the chicken thighs with salt and black pepper.
- Place the chicken thighs in the skillet, skin-side down. Cook for 4-5 minutes or until the skin is nicely browned. Turn and cook for 2-3 minutes on the second side. Transfer to a plate. Reserve the oil/fat in the pan.
- Add the onion, reduce the heat to medium-low, and cook for 5-6 minutes or until softened.
- Return the chicken thighs to the skillet and pour the gochujang sauce around them. Bring to a gentle boil.
- Reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes, turning the chicken 2 or 3 times so it cooks evenly. Cook until the chicken is tender and registers at least 165°F in the thickest part without touching the bone.
- If you prefer a thicker sauce, transfer 1/2 cup of the cooking liquid to a small bowl. Whisk in 2 teaspoons of cornstarch until smooth, then stir the mixture back into the skillet. Simmer for 2-3 minutes or until the sauce has thickened to your liking.
- Serve with brown rice, garnished with sesame seeds and thinly sliced scallions.
Notes
- You can also use boneless, skinless chicken breasts (which cook quickly) or chicken leg quarters. Increase the cooking time for larger chicken cuts.
- When mixing up the cornstarch slurry, use the bowl you used to combine the sauce.
- With only 1 cup broth plus the other sauce ingredients, you may find that natural reduction gives you a better, more intensely flavored sauce than thickening it.
- Reheat covered in a 350-degree oven until 165 degrees in the thickest part.
- Freeze in an airtight container for up to 2 months.
- Thaw in the refrigerator.
- Reheat covered in a 350-degree oven until the thickest part reaches 165 degrees.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
I’m remembering back to my Army days in South Korea, “79,” “80.”. Martial Law. Tragic times but I’ve had authentic food and was a little disappointed here. Your recipe is Korean “Braised” Chicken. No braising instructions. Likely why I currently have a lighter color saucy result. Now I google braising instructions hoping to set this straight. Wish me luck 🍀.
Thanks for your feedback. Not sure what happened for you; this recipe is intended to be a stovetop braise. I have full braising instructions in the recipe card. The chicken is first browned, then returned to the pan with the sauce and gently simmered until tender. Covering it — as in a traditional braise — rather than letting it reduce, would yield a worse result. Different brands of gochujang vary in flavor and intensity as do soy sauces.
I will definitely be trying this! My question is, with so many brands and heat levels of Gochujang, how do you decide which one? We like heat but don’t want it too hot! Thank you!
Hi, Leslie, Thanks so much for your question. I think you just have to find one that you like. You can always start out with half the amount called for and add more if necessary. I find gochujang to be more flavor than heat, but I have a pretty high tolerance for heat. Thanks again, hope you enjoy, and let me know how it goes!