Chicken drumsticks and thighs are cooked slowly over a low heat in a spicy gochujang sauce and served over rice.
Braised Garlic Gochujang Chicken Legs
Chicken drumsticks and thighs are cooked slowly over a low heat in a spicy gochujang sauce and served over rice. Braising refers to the method of cooking in a tightly covered Dutch oven with a little liquid in the oven or it can be done on the stovetop at a low temperature over a long period of time. This method of cooking is great for tougher cuts of meat as it transforms the meat, allowing the muscles to break down, leaving it incredibly tender.
What is gochujang?
Gochujang is a Korean fermented chili paste that adds some sweet and savory heat to any dish. Mixed with soy sauce, rice vinegar and a bit of chicken stock, it becomes the braising liquid for the chicken, which is then served spooned over the meat as a flavorful sauce.
Where to buy gochujang:
These days it can be found in the Asian section of most grocery stores. I like to keep my fridge stocked with gochujang since it lasts for a fairly long time.
Can I use a different cut of chicken?
While other cuts of meat can be substituted in for this recipe (breasts or just thighs), a braise is a good way to break down tougher cuts of meat (which also tend to be cheaper) and transform them into a tender and succulent entrée.
Pat the chicken dry with paper towels then season all over with salt. Heat a large 7-quart Dutch oven over medium heat, add the vegetable oil and heat through. Working in batches, sear the chicken on all sides, about 8 minutes total.
In a small bowl whisk together the chicken stock, Gochujang, soy sauce, rice vinegar and honey then add to the pot with the chicken. Add the whites of the green onions and the garlic and bring the mixture to a boil over medium heat. Cover the pot and lower heat to medium low, simmering until the chicken is fork tender, about 1 hour.
Use tongs to remove the chicken to a large plate and set aside. Continue to simmer the sauce until it’s thick enough to coat the back of a spoon, about 10 minutes then add the chicken back in, using tongs to coat the chicken in the sauce.
Return the chicken to the pot and garnish with the sesame seeds, remaining green onion and cilantro. Serve the chicken over rice.
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