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Spicy Braised Chicken Recipe

A Great Way to Prepare Chicken
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 people


  • pounds chicken thighs boneless skinless , cut up into bite-sized pieces
  • salt and pepper freshly ground
  • 2 tablespoons vegetable oil
  • 2 medium potatoes peeled and chopped into bite-sized pieces
  • 2 medium carrots peeled and chopped into bite-sized pieces
  • 2 small kohlrabi peeled and chopped into bite-sized pieces
  • 1 medium yellow onion finely chopped
  • 1 tablespoon garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 cup sake Japanese rice wine made from fermented rice
  • 2 cups chicken stock
  • 3 tablespoons gochujang
  • 1 tablespoon red pepper flakes less to reduce spiciness
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 scallions thinly sliced for garnish (optional)
  • cooked white rice for serving dish with


  • Start by heating a large Dutch oven or heavy bottomed pot over medium heat. While the pot is heating up, season the chicken with salt and pepper.
  • Once the Dutch oven is hot, add oil and let it heat up some before adding the chicken pieces. Sear the chicken pieces until browned on all sides, about 5 minutes. Remove the chicken from the pot with a slotted spoon and reserve.
  • Add the potatoes, carrots, kohlrabi, onions, garlic and ginger to the pot. Stir.
  • Add the sake, raise the heat to high and scrape up any brown bits left in the pan from browning the chicken. Cook for a few minutes until the alcohol in the sake burns off.
  • Add the chicken stock, gochujang, red pepper flakes, soy sauce and sugar. Give the pot a stir and bring it to a simmer, then reduce the heat to medium.
  • Add the reserved chicken back into the pot, stir and continue cooking until the chicken is cooked through and the vegetables are tender. This should take about 15 minutes.
  • Plating
  • We served this dish in bowls because of the lovely, fragrant (spicy) broth the ingredients are cooked in.
  • Add rice to the bowl, cover with chicken and vegetables and then spoon in some of the broth. Top with the sliced scallions and serve. Or if you can, wait a bit before serving to let all the flavors meld together and then serve.