Korean Braised Chicken (Jjimdak)
Tender chicken thighs braised in a glossy soy-honey sauce with potatoes and carrots. A classic Korean comfort dish that comes together in one pot in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 4 pieces (about 1.25 lbs) chicken thighs, boneless and skinless
- 2 medium potato, unpeeled
- 1 medium carrot, unpeeled
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 3 cloves garlic, minced
Instructions
- 1
Cut each potato lengthwise in half, then cut each half in half again to make quarters about 2 inches long, keeping the skin on.
- 2
Cut the carrot into thin rounds about 1/4 inch thick by slicing straight across the carrot with the knife held at a perpendicular angle.
- 3
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Place the chicken thighs in the hot oil and cook without moving them for 3 minutes until the bottom turns light golden, then flip each piece and cook the other side for 2 minutes until light golden.
- 6
Add the minced garlic to the skillet and stir it into the oil around the chicken for 30 seconds until it becomes very fragrant.
- 7
Pour in 3 tablespoons of soy sauce and 1 tablespoon of honey, then scrape the bottom of the skillet with a wooden spoon to lift any stuck-on brown bits.
- 8
Scatter the potato and carrot pieces around the chicken, then add 1/2 cup of water.
- 9
Reduce heat to medium, cover the skillet with a lid, and simmer for 12 minutes until the potatoes are soft when pierced with a fork.
- 10
Remove the lid and increase heat to medium-high, then cook uncovered for 3 minutes more, stirring occasionally, until the sauce reduces to a glossy glaze that coats the chicken.
- 11
Taste the sauce and add salt and pepper to balance the flavors, then transfer to a serving bowl or plates.
Tools you’ll need
- large skillet with lid (12-inch preferred)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- fork for testing doneness
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