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Korean Braised Chicken Thighs in cast iron skillet garnished with scallion and sesame seeds.
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4.53 from 105 votes

Korean Braised Chicken Thighs

Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Chicken and Turkey
Cuisine: Asian
Diet: Low Fat
Servings: 4
Author: Carol Borchardt

Equipment

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

SUBSTITUTIONS:
  • You can also use boneless, skinless chicken breasts (which cook quickly) or chicken leg quarters.  Increase the cooking time for larger chicken cuts.
TIPS:
  • 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.
REHEATING LEFTOVERS:
  • Reheat covered in a 350-degree oven until 165 degrees in the thickest part.
FREEZER-FRIENDLY:
  • 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

Serving: 1 | Calories: 409kcal | Carbohydrates: 16g | Protein: 21g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1186mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 124IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg