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.
- 2 pounds bone in, skin on chicken thighs
- 1½ pound chicken drumsticks
- Kosher salt, as needed
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- ½ cup Gochujang
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 3 green onions, whites and greens separated
- 1 head garlic, top ¼” sliced off
- 1 teaspoon white sesame seeds
- ¼ cup cilantro leaves
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 head of 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.
Calories: 784kcal | Carbohydrates: 30g | Protein: 57g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 204mg | Sodium: 818mg | Potassium: 1415mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1402IU | Vitamin C: 96mg | Calcium: 238mg | Iron: 10mg