Korean Chicken Thighs

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Ingredients

• 2lbs bone-in chicken thighs

• 1 1/4c. chicken stock

• 1 tsp sesame oil

Braising Sauce

• 1/3c. gochugaru (Korean red pepper flakes)

• 1/4c. gochujang (Korean red pepper paste)

• 3 tbsp sugar (add 1 or 2tbsp more if you like it sweeter)

• 1/2c. low sodium soy sauce

• 1tbsp minced ginger

• 3 tbsp minced garlic

• 1/2 diced onion

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In a large bowl, combine all of the braising ingredients together. Make 2-3 slashes into the thighs, then toss it into the braising sauce. Sear the chicken skin side down in a shallow pot over medium heat while you add the stock to the bowl that had the braising sauce in it. Swirl it around to collect all the braising sauce, then add it to the pot. Bring it to a boil, cover, and cook for about 20 minutes (occasionally stir so the bottom doesn’t burn). Uncover and flip the thighs. Cover again and cook for another 15-20 minutes (occasionally stir so the bottom doesn’t burn). Uncover and ensure they are cooked through, and drizzle the sesame oil over the top.

Pairs well with: rice