Sweet and Savory Braised Chicken (Ganjang Dakjorim)
Irresistibly Delicious Sweet and Savory Braised Chicken!
Tired of the usual Dakbokkeumtang? Try this delightful sweet and savory braised chicken recipe, perfect for a weeknight meal or a crowd-pleaser. Made with fresh chicken thighs and drumsticks, this dish is sure to become a family favorite!
Main Ingredients- 1kg chicken for braising (thighs and drumsticks recommended)
- 4 Tbsp cooking oil (using a standard Korean tablespoon, approx. 8cc)
Sweet & Savory Sauce- 1/2 Tbsp red chili powder (approx. 3-4g)
- 2 Tbsp sugar (approx. 20g)
- 1 Tbsp Jjajang powder (Korean black bean sauce powder, approx. 10g)
- 4 Tbsp soy sauce (approx. 32g)
- 2 Tbsp mirin (rice wine, approx. 16g)
- 3 Tbsp corn syrup or rice syrup (approx. 30g)
- 1 Tbsp oyster sauce (approx. 10g)
- 1 Tbsp minced garlic (approx. 15g)
- 2 pinches black pepper
- 2 Korean green chilies (optional, for a hint of spice)
- 1 Tbsp sesame oil (approx. 4-5g)
- 4 Tbsp water (approx. 32g)
- 1/2 Tbsp red chili powder (approx. 3-4g)
- 2 Tbsp sugar (approx. 20g)
- 1 Tbsp Jjajang powder (Korean black bean sauce powder, approx. 10g)
- 4 Tbsp soy sauce (approx. 32g)
- 2 Tbsp mirin (rice wine, approx. 16g)
- 3 Tbsp corn syrup or rice syrup (approx. 30g)
- 1 Tbsp oyster sauce (approx. 10g)
- 1 Tbsp minced garlic (approx. 15g)
- 2 pinches black pepper
- 2 Korean green chilies (optional, for a hint of spice)
- 1 Tbsp sesame oil (approx. 4-5g)
- 4 Tbsp water (approx. 32g)
Cooking Instructions
Step 1
Before you begin, let’s prepare the sauce! In a bowl, combine all the ‘Sweet & Savory Sauce’ ingredients: red chili powder, sugar, jjajang powder, soy sauce, mirin, corn syrup, oyster sauce, minced garlic, black pepper, and water. Stir everything together until well combined. (Approximate weights: 1/2 Tbsp chili powder (3-4g), 2 Tbsp sugar (20g), 1 Tbsp jjajang powder (10g), 4 Tbsp soy sauce (32g), 2 Tbsp mirin (16g), 3 Tbsp corn syrup (30g), 1 Tbsp oyster sauce (10g), 1 Tbsp minced garlic (15g), 2 pinches pepper, 1 Tbsp sesame oil (4-5g), 4 Tbsp water (32g)). If using, finely chop the Korean green chilies and add them to the sauce. For more detailed instructions and visual guidance, check out the linked video on the ‘Duyuline’ YouTube channel! Don’t forget to subscribe for more delicious recipes.
Step 2
Rinse the chicken pieces thoroughly under cold running water to remove any impurities. This step ensures a cleaner taste. Next, carefully trim away any excess yellow fat, especially noticeable on the skin. Also, gently remove any blood clots or bits stuck between the bones. If you enjoy a richer, fattier texture, you can skip this trimming step. For the best results, it’s highly recommended to use fresh, refrigerated chicken. Frozen chicken tends to release too much moisture during cooking, which can lead to a dry and tough texture in this particular recipe.
Step 3
To help the chicken cook evenly and absorb the sauce better, make shallow slits on the thicker parts of the chicken, such as the thighs and breasts. Aim for slits about 1-2 cm apart and about 1 cm deep. If making slits is difficult for you, don’t worry! This recipe will still turn out delicious. The primary purpose of the slits here is to ensure the flavors penetrate deeply into the meat.
Step 4
Choose a wide frying pan, at least 30 cm in diameter. This will give you enough space to lay the chicken pieces in a single layer without overcrowding. Add 4 tablespoons of cooking oil to the pan and heat it over **medium heat**. It’s crucial to use medium heat; high heat will scorch the chicken. Once the oil is shimmering and the pan is preheated, arrange the chicken pieces in a single layer, ensuring they are not overlapping.
Step 5
Once the chicken is evenly spread in the pan, cover it with a lid that fits snugly. A well-fitting lid traps the steam inside, allowing the chicken to cook in its own moisture, preventing it from drying out and helping it to cook more evenly.
Step 6
Allow the chicken to cook covered for 5 minutes. Then, uncover, flip each piece of chicken, and cover again. Let it cook for another 5 minutes. Repeat this process of uncovering, flipping, covering, and cooking for 5 minutes a total of four times. This alternating process of cooking and flipping for about 20 minutes helps to ensure the chicken is cooked through and develops a beautiful golden-brown color.
Step 7
At this point, the chicken should be beautifully cooked! You could even enjoy a piece right now, perhaps dipped in a little salt, and it would be delicious on its own.
Step 8
Carefully pour off any excess oil from the frying pan. Transfer the cooked chicken pieces to a clean, separate pan. Pour the prepared ‘Sweet & Savory Sauce’ evenly over the chicken.
Step 9
Now, turn the heat up to **high**. Stir the chicken and sauce continuously, allowing the sauce to reduce and thicken, coating the chicken beautifully. Keep stirring until the sauce becomes wonderfully ‘kkudeuk-kkudeuk’ (thick and slightly sticky).
Step 10
And there you have it – a perfectly finished sweet and savory braised chicken! For an extra touch of flavor and visual appeal, sprinkle some toasted sesame seeds on top before serving. This dish is a fantastic side for rice or a delicious appetizer!
