Spicy and Sweet Braised Chicken Thighs (Dakbokkeumtang)
A Crowd-Pleasing Recipe for Tender Chicken Thighs: Delicious Dakbokkeumtang, Perfect for Hot Summer Days!
We’ve made a delicious Dakbokkeumtang using chicken thighs, everyone’s favorite cut! I had originally planned to make fried chicken, but the hot weather inspired me to make this easier braised chicken dish instead. My eldest son’s love for all chicken dishes gave me the confidence to go with braised chicken over fried. It’s so heartwarming to have such an appreciative eater! I tailored this recipe to his palate. Before cooking, we briefly blanched the chicken to remove excess fat, resulting in a rich, savory dish with minimal sauce, just enough to coat the ingredients beautifully. Many people prefer this less soupy style, and it’s always a hit! This time, I added a unique twist with fish sauce, and my daughter absolutely loved it, saying it was incredibly delicious! The tender meat of the chicken thighs combined with the savory, spicy-sweet sauce makes this Dakbokkeumtang a perfect main dish for meals or a fantastic accompaniment to drinks. How about making this for your weekend feast? Stay healthy always~♡
Main Ingredients- 1 Kg chicken thigh meat
- 1 cup soju (for removing gamey odor)
- 1 large potato (cut into large chunks)
- 1/4 onion (cut into large pieces)
- 300 ml rice water (water used to wash rice)
Seasoning- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (for umami boost!)
- 1 Tbsp gochugaru (Korean chili powder)
- Green onions, chopped, for garnish
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (for umami boost!)
- 1 Tbsp gochugaru (Korean chili powder)
- Green onions, chopped, for garnish
Cooking Instructions
Step 1
Place the chicken thigh meat in a bowl and pour in 1 cup of soju. Let it soak for about 10 minutes to remove any gamey odor and blood. Pat the chicken dry with paper towels.
Step 2
In a pot, add the chicken thighs and water, bring to a boil, and blanch the chicken for a few minutes. Drain the chicken and rinse it thoroughly under cold running water to remove any excess fat and impurities.
Step 3
Peel the potatoes and cut them into large chunks. Cut the onion into large pieces as well. Chop the green onions.
Step 4
Pour 300ml of rice water into a clean pot and bring it to a boil over high heat.
Step 5
Once the rice water is boiling, add the blanched and rinsed chicken thighs. Add 2 Tbsp gochujang, 2 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp fish sauce, and 1 Tbsp gochugaru. Mix well to coat the chicken evenly with the seasoning.
Step 6
When the chicken is partially cooked, add the chunky potatoes and continue to simmer. Once the potatoes are about half cooked, add the large pieces of onion and continue to cook over medium-low heat until the sauce thickens and coats the ingredients. Finally, add the chopped green onions and simmer for another minute or two. This dish is now ready!
Step 7
Transfer the finished Dakbokkeumtang to a serving dish. It’s best enjoyed immediately while warm.