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.

Course Main Course

Cuisine Asian, Korean

Keyword chicken, chicken legs, garlic, gochujang, poultry

Prep Time 10

Cook Time 1

Servings

Calories 784kcal

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition