Gochujang Kimchi Braised Chicken with Crispy Skin
Gochujang Kimchi Braised Chicken with Crispy Skin
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics
- 1 yellow onion, large, thinly sliced
- 2 inches fresh ginger, peeled, julienned, then finely minced
- 6 garlic cloves, peeled
- 1 bunch green onions, white and light green parts chopped, dark green parts reserved for garnish
For the Braising Sauce
- 1 1/2 cups napa cabbage kimchi, chopped into bite-sized pieces
- 1/4 cup gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 1/2 cups chicken broth
For Serving
- 4 cups cooked white rice, hot
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Preheat oven to 400°F. Pat chicken thighs dry with paper towels and season generously with kosher salt and black pepper.
⏱️ 5 min•🌡️ 400
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs, skin-side down, until the skin is golden brown and crispy, about 6-8 minutes. Flip and sear on the other side for 2-3 minutes. Remove chicken from the pot and set aside.
⏱️ 15 min
- 3
Carefully peel the crispy skin off the chicken thighs. Place the chicken skin in a single layer on a baking sheet. Roast in the preheated oven for 10-15 minutes, or until extra crispy. Remove from oven and set aside to cool, then chop into small pieces for garnish.
⏱️ 15 min•🌡️ 400
- 4
Reduce heat to medium. Add sliced onion, minced ginger, and the white and light green parts of the green onions to the Dutch oven. Sauté until softened, about 5-7 minutes. Add whole garlic cloves and chopped kimchi, and cook for another 3 minutes, stirring occasionally.
⏱️ 10 min
- 5
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, and sesame oil. Pour this sauce mixture into the Dutch oven with the aromatics and kimchi. Stir well to combine.
⏱️ 3 min
- 6
Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared chicken thighs (without skin) to the Dutch oven, nestling them into the sauce.
⏱️ 5 min
- 7
Cover the Dutch oven and transfer it to the preheated oven. Braise for 30-35 minutes, or until the chicken is tender and cooked through (internal temperature reaches 165°F).
⏱️ 35 min•🌡️ 400
- 8
Remove the Dutch oven from the oven. Serve the braised chicken and sauce over hot white rice. Garnish with the reserved dark green parts of the green onions, chopped crispy chicken skin, and toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Kimchi Braised Chicken with Crispy Skin
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics
- 1 yellow onion, large, thinly sliced
- 2 inches fresh ginger, peeled, julienned, then finely minced
- 6 garlic cloves, peeled
- 1 bunch green onions, white and light green parts chopped, dark green parts reserved for garnish
For the Braising Sauce
- 1 1/2 cups napa cabbage kimchi, chopped into bite-sized pieces
- 1/4 cup gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 1/2 cups chicken broth
For Serving
- 4 cups cooked white rice, hot
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Preheat oven to 400°F. Pat chicken thighs dry with paper towels and season generously with kosher salt and black pepper.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs, skin-side down, until the skin is golden brown and crispy, about 6-8 minutes. Flip and sear on the other side for 2-3 minutes. Remove chicken from the pot and set aside.
⏱️ 15 min - 3
Carefully peel the crispy skin off the chicken thighs. Place the chicken skin in a single layer on a baking sheet. Roast in the preheated oven for 10-15 minutes, or until extra crispy. Remove from oven and set aside to cool, then chop into small pieces for garnish.
⏱️ 15 min•🌡️ 400 - 4
Reduce heat to medium. Add sliced onion, minced ginger, and the white and light green parts of the green onions to the Dutch oven. Sauté until softened, about 5-7 minutes. Add whole garlic cloves and chopped kimchi, and cook for another 3 minutes, stirring occasionally.
⏱️ 10 min - 5
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, and sesame oil. Pour this sauce mixture into the Dutch oven with the aromatics and kimchi. Stir well to combine.
⏱️ 3 min - 6
Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared chicken thighs (without skin) to the Dutch oven, nestling them into the sauce.
⏱️ 5 min - 7
Cover the Dutch oven and transfer it to the preheated oven. Braise for 30-35 minutes, or until the chicken is tender and cooked through (internal temperature reaches 165°F).
⏱️ 35 min•🌡️ 400 - 8
Remove the Dutch oven from the oven. Serve the braised chicken and sauce over hot white rice. Garnish with the reserved dark green parts of the green onions, chopped crispy chicken skin, and toasted sesame seeds.
⏱️ 2 min