Spicy Braised Chicken in the Traditional Style

Spicy braised chicken in the traditional style – step-by-step recipe with photos, Korean cuisine
Rating: 4.5 Votes: 2
Cooking Time:
1 hour
 Recipe Yield:
4 servings
 Difficulty:
Medium recipe
 Calories:
120 kcal

Spicy braised chicken in the traditional style is a very simple dish, somewhat reminiscent of a stew. During cooking, a thick, rich sauce develops. It is best to prepare this dish in advance – it needs time to rest so that all flavors come together. This delicious dish belongs to Korean cuisine.

Ingredients for Spicy Braised Chicken in the Traditional Style

Soy Sauce 0,25 cup
Garlic 0,25 cup
Chili Pasta 0,25 cup
Sugar 1 tbsp
Onion 2-3 pcs
Green Onions 2 pcs
Hot Pepper 1-2 pcs

How to Cook Spicy Braised Chicken in the Traditional Style

Sauce preparation

Sauce Preparation

Mix finely chopped garlic with ground hot pepper, chili paste, sugar, and soy sauce, then add 250 ml water and stir thoroughly until the sauce becomes smooth and aromatic. This preparation ensures the even release of spicy and salty notes.

Chicken preparation

Chicken Preparation

Place the chicken in a deep pan, add roughly chopped onion, pour in the prepared sauce, and add another 250 ml water. Cover with a lid and cook over high heat for 20 minutes to allow the meat to soften and absorb the aroma of the spices.

Adding the vegetables

Adding the Vegetables

Cut the peeled potatoes into large pieces, slice the hot pepper into rings, add to the chicken, cover with a lid, and braise for another 20 minutes, stirring occasionally. At the end, sprinkle the dish with finely chopped green onion for freshness and aroma.

Tips for Spicy Braised Chicken in the Traditional Style

  • Adjust the thickness of the sauce based on consistency during braising: if the liquid evaporates too quickly, add a small amount of hot water. This prevents excessive thickening and keeps the chicken tender. Add spices evenly to avoid uneven heat levels in the final dish. Maintain stable heat without abrupt temperature changes.

  • Make sure the potatoes do not overcook: large pieces help them keep their shape even during long cooking. Stir the dish occasionally so the vegetables distribute evenly in the sauce and do not settle at the bottom. If the sauce seems too thin at the end, uncover the lid for a few minutes to let it thicken naturally.

  • Add green onion only after cooking is complete so it keeps its aroma and freshness. If the dish is resting, reheat it over very low heat so the meat stays juicy. For a softer result, you can braise the chicken a bit longer, but avoid reducing the sauce too much.

Common Questions About Spicy Braised Chicken in the Traditional Style

You can reduce heat by using less chili paste and ground pepper. Removing some of the seeds from fresh chili also helps, as the seeds contain most of the heat. Adding a bit of extra water or increasing the amount of vegetables softens the flavor, making the dish more balanced without losing aroma.

The first stage allows the meat to absorb the base flavors of the sauce, develop initial tenderness, and create a foundation for the dish’s structure. The second stage ensures the even cooking of potatoes and peppers, which add thickness and balance the flavor. This method helps prevent the vegetables from overcooking and guarantees a stable texture.

Thighs and wings retain juiciness well during braising and work as an alternative to drumsticks. If using breast meat, reduce the cooking time to avoid dryness. It is important to keep the same sauce proportions so the flavor stays rich and the texture balanced.
Korean Cuisine
Main Dishes