Sweet and Savory Dak Jorim (Braised Chicken)
A one-plate dish made by seasoning your favorite chicken cuts, pan-frying them until golden, and braising them down in a sweet and savory sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Pan-fried until golden and then braised down in a sweet and salty sauce so the flavors soak in deeply. It can be easily made in a frying pan without any deep-frying or oven roasting. Sweet and savory, it makes a wonderful snack or bar snack with drinks, as well as a great side dish for rice.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Medium chicken1/2 whole, 350 g (equivalent to 6-7 chicken wings or drumettes)
Chicken marinade
- Salt1/2 tsp
- Ground black peppera little
- Ginger juice (ginger powder) (or powder)a little
Sauce
- Regular soy sauce (jin-ganjang)1 tbsp
- Oyster sauce1 tbsp
- Cheongju (Korean rice wine) (mirin (cooking rice wine)) (or mirin (cooking rice wine))1 tbsp
- Dark brown sugar1 tbsp
- Hot sauce1 tbsp
- Corn syrup (mulyeot)1/2 tbsp
- Minced garlic1/2 tbsp
- Add the marinade ingredients, mix thoroughly, and marinate for 30 minutes.
- If you are sensitive to the smell of chicken, you can soak it in milk for about 30 minutes and rinse it once before using.
- You can also prepare this with only chicken wings or only chicken drumettes.
- If you do not have hot sauce, you can add a little gochujang.
Steps
1. I cut up one whole chicken into different parts.
Here are the breast meat and neck from the body, along with the legs, wings, and drumettes.
I will boil down the breast meat and rib bones, which my family does not care for, to make yukgaejang-style chicken soup (dakgaejang),
and only cook the legs, wings, and drumettes.
2. Make shallow cuts in two places on the chicken wings and drumettes, debone the chicken legs, and cut them into bite-size pieces.
You can also prepare this using just chicken wings or just chicken drumettes.
Trim off the fatty parts, rinse thoroughly in water, and drain the moisture.
If you are sensitive to the smell of chicken, soak it in milk for about 30 minutes, rinse once, and use.
How to debone chicken legs is here ⇒ http://blog.naver.com/ppunwife/140064209615
3. Add the marinade ingredients, mix thoroughly, and marinate for 30 minutes.
Adding a little herb salt or dried herbs when marinating helps remove any gamey odor and improves the aroma.
4. Add all the sauce ingredients and mix them together. If you do not have hot sauce, you can add a little gochujang.
It is inconvenient to add sauce ingredients one by one while cooking, so mixing them in advance like this makes it easy.
5. Place the marinated chicken into a heated pan and sear both sides until golden brown.
You can also bake it in the oven or fry it until crispy in oil.
In the oven, you can bake it at 200 °C for 25-30 minutes.
6. Pour in the sauce and braise it down thoroughly, flipping the pieces back and forth.
Ppunwife's tips
- Adding a little herb salt or dried herbs when marinating helps remove any gamey odor and improves the aroma.
- It is inconvenient to add sauce ingredients one by one while cooking, so mixing them in advance like this makes it easy.
- In the oven, you can bake it at 200 °C for 25-30 minutes.
FAQ
How can I remove the gamey smell of chicken?
If you are sensitive to the smell, soak it in milk for about 30 minutes and rinse it before using, or add a little herbs or herb salt to the marinade to remove any gamey odor and add aroma.
Is there a substitute if I don't have hot sauce?
You can add a little gochujang in place of hot sauce to season it.
Can I cook this in the oven instead of a frying pan?
You can bake it in an oven preheated to 200 °C for 25 to 30 minutes.
