Savory Soy-Braised Chicken Thighs
Kids’ Absolute Favorite Side Dish! Delicious Soy-Braised Chicken Thighs
Introducing a tender soy-braised chicken dish that the whole family can enjoy. Made with wide, chewy chicken thigh fillets, it’s easy for children to eat in one bite without bones. This dish is made in the style of Andong Jjimdak, with a rich soy sauce base and a sweet and savory flavor that’s perfect as a side dish for rice or for special occasions. It’s a special favorite in our household, so be sure to try it!
Main Ingredients- 1kg boneless, skinless chicken thigh fillets (prepared for stir-frying or dakgalbi)
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 5 perilla leaves
- 100g dried glass noodles
Seasoning- 250g store-bought pork ribs sauce
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or sake)
- 1 Tbsp minced garlic
- 1 Tbsp dried parsley flakes
- 250g store-bought pork ribs sauce
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or sake)
- 1 Tbsp minced garlic
- 1 Tbsp dried parsley flakes
Cooking Instructions
Step 1
Prepare the boneless, skinless chicken thigh fillets (chicken thigh cut for dakgalbi is convenient). Place the chicken in a bowl, add the store-bought pork ribs sauce, soy sauce, and minced garlic. Mix well. Tip: You can also use a store-bought jjimdak sauce. If you prefer to make your own sauce, blend half an onion with soy sauce, oligosaccharide, and black pepper.
Step 2
To eliminate any gamey or unwanted odors from the chicken, add 2 tablespoons of cooking wine (mirin or sake) and mix well. This step enhances the chicken’s overall flavor.
Step 3
Add 1 tablespoon of dried parsley flakes for an aromatic touch. Feel free to use other dried herbs like rosemary or thyme if you have them. Once everything is well combined, transfer the mixture to an airtight container and let it marinate in the refrigerator for at least half a day to one day. This marinating process will make the chicken extra tender and flavorful.
Step 4
Wash the Cheongyang and red chili peppers, remove the seeds, and finely mince them. Wash the perilla leaves, pat them dry, and thinly slice or chop them. Tip: If cooking for children, you can omit the Cheongyang chili peppers or use only the red chili peppers.
Step 5
Heat a deep pan over medium heat. Cut the marinated chicken thigh fillets into bite-sized pieces (using scissors makes it easier) and add them to the pan. Stir-fry the chicken until it’s partially cooked.
Step 6
If you forgot to soak the glass noodles beforehand, add 1 cup of water to the pan and then add the dried glass noodles. If the glass noodles have already been soaked, you might not need to add extra water, as they will release moisture during cooking.
Step 7
Arrange the glass noodles at the bottom of the pan, then add the prepared red and Cheongyang chili peppers. Braise the mixture, stirring occasionally. Taste the sauce and adjust the seasoning with more soy sauce or oligosaccharide if needed, according to your preference. Tip: For extra sweetness, add more oligosaccharide or honey. For added umami, a little oyster sauce can be added.
Step 8
Once the glass noodles are tender, place the prepared perilla leaves on top and gently toss everything together. Turn off the heat, sprinkle generously with sesame seeds, and drizzle a little sesame oil. Your delicious soy-braised chicken thigh dish is now complete! Enjoy the wonderful combination of chewy chicken thighs, perfectly cooked noodles, and aromatic perilla leaves.
