Spicy Braised Chicken
This recipe calls for the use of four different sauces – including one sauce that is used inside a second sauce. To begin, we recommend pureeing all four sauces individually. Please note that each recipe makes a larger batch than needed for the recipe, so you should store and refrigerate what remains, for future use.
Magic Sauce
Puree together:
• 250 g kochujang
• 250 g kochukaru
• 6 oz fish sauce
• 125 g sesame oil
• 2 ½ tbl chopped garlic
• 3/4 whole yellow onion, chopped
• 250 g beef broth
Kalbi Marinade
Puree together:
• 1 qt soy sauce
• 2 c maple syrup
• 2 1/2 c sugar
• 2 1/2 c onions
• 1 scallion
• 3/4 c whole garlic cloves
• 1 kiwi, peeled
• 1/2 Asian pear
Spicy Braised Chicken
• 1 c Magic Sauce (see recipe)
• 1/2 c Spicy Pork Marinade (see recipe)
• 1/2 c Chili Paste (see recipe)
• 2-3 c chicken stock
• 2 tbl canola oil
• 1 whole chicken (cut into 8 pieces)
• 16oz julienne veggies (onion, bell peppers, carrots, jalapeño)
• 8oz fingerling potatoes (quartered, soaked in cold water)
• 16oz deli cup vermicelli noodles
• 3oz cold butter
• Salt and pepper
• Calrose rice (cooked)
Spicy Pork Marinade
Puree together:
• 1/2 c kalbi marinade (see recipe)
• 2 c kochujang
• 1/2 c kochukaru
• 3 jalapenos
• 1/2 c sugar
• 1/2 c garlic cloves
Chili Paste
Puree together:
• 2 c kochujang
• 1 c kochukaru
• 2 tbl garlic puree
• 2 tbl ginger puree
• 2 tbl oyster sauce
• 1/2 c soy sauce
• 3/8 c brown sugar
1. Sear chicken with canola oil on medium/medium-high in dutch oven or heavy bottom pan.
2. Add chili paste, sauce, marinades, and chicken stock. Bring to a boil.
3. Reduce heat to medium-low and braise for 30-45 min, covered.
4. Check for seasoning periodically. Adjust as needed.
5. After 30-45 min, add carrots, drained potatoes. Cook 3-5 min.
6. Add onions, cover, and cook another 10 min.
7. Add green onions and noodles. Cook 3 min.
8. Taste and adjust seasoning.
9. Add butter and fold into the braise thoroughly.
10. To serve, spoon the braise over a bowl of cooked Calrose rice.
