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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 | From A Chef's Kitchen

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
  • 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 the oil if needed. Add the onion, reduce heat to medium-low, and cook 5-6 minutes or until softened.
  • 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. Turn the chicken 2-3 times to ensure even cooking.
  • Using a ladle, transfer 1/2 cup of the liquid to a small bowl and whisk in the cornstarch. Pour into the skillet and continue simmering for 2-3 minutes or until thickened.
  • Serve, garnished with sesame seeds and thinly sliced scallion and cooked brown rice.

Notes

SUBSTITUTIONS:
  • Can also be made with boneless skinless chicken breasts which won't take very long to cook or chicken leg quarters.  Increase the cooking time for larger cuts of chicken.
TIP:
  • When mixing up the cornstarch slurry, use the bowl you used to combine the sauce.
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 165 degrees in the thickest part. 

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