Spicy Braised Chicken with Bean Sprouts
Spicy Braised Chicken with Bean Sprouts
A Deliciously Satisfying Braised Chicken Dish Loaded with Crunchy Bean Sprouts!
This Braised Chicken with Bean Sprouts is a delightful combination of tender chicken and crisp bean sprouts in a savory, sweet, and spicy sauce. It’s a perfect dish to serve with rice and will surely be a hit!
Main Ingredients- 1 pack chicken cut for braising (approx. 1kg)
- 1 bag bean sprouts (approx. 200g)
- 1 stalk green onion (leek)
- 1 onion
- 4 Korean chili peppers (adjust to your spice preference)
- Water (as needed)
Chicken Marination & Deodorizing- 1 cup milk
- Pinch of black pepper
- 2-3 bay leaves (optional)
- 1 cup milk
- Pinch of black pepper
- 2-3 bay leaves (optional)
Cooking Instructions
Step 1
Rinse the chicken pieces thoroughly under cold running water. To remove any gamey odors, soak the chicken in 1 cup of milk and a pinch of black pepper for about 20-30 minutes. If you have bay leaves, you can add them during this soaking stage for extra aroma (bay leaves are optional).
Step 2
Drain the chicken from the milk and rinse it again with water. Place the chicken in a pot, add 3 tablespoons of cooking wine, and cover with just enough water to partially submerge the chicken. Simmer for about 10 minutes. Skim off any foam or impurities that rise to the surface during simmering for a cleaner taste.
Step 3
While the chicken is simmering, prepare the vegetables. Slice the green onion diagonally, and cut the onion into large chunks. Slice the Korean chili peppers diagonally. (Optional: You can substitute bean sprouts with soybean sprouts, or add other vegetables like potatoes, carrots, or sweet potatoes for extra flavor and texture. Carrots, in particular, will add lovely color and substance to the dish.)
Step 4
Drain the simmered chicken and rinse it under cold water. Return the chicken to the pot (or a large pan) and add all the prepared vegetables (green onion, onion, chili peppers, etc.). Add all the sauce ingredients: 3 Tbsp gochujang, 4 Tbsp gochugaru, 3 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp corn syrup, 1/2 Tbsp salt, 3 Tbsp cooking wine, and 2 cups of water (measured with a standard paper cup). Stir everything together over medium heat to combine.
Step 5
If the sauce seems too thick or you prefer more liquid, add about half a paper cup more water. (Tip: The amount of water needed can vary depending on how many vegetables you add, as they release moisture. Adjust accordingly.) Ensure there’s enough liquid to partially cover the ingredients. Cover the pot and let it simmer over medium-low heat for about 20-25 minutes, or until the chicken is cooked through. Stir occasionally to prevent the sauce from sticking or burning at the bottom.
Step 6
Once the chicken and vegetables are almost tender, add the prepared bean sprouts (or soybean sprouts). Cover the pot again and cook for another 3-5 minutes. It’s best not to overcook the bean sprouts to maintain their crisp texture. After the bean sprouts have wilted slightly, uncover the pot and stir-fry for 1-2 minutes more, allowing the sauce to coat everything well.
Step 7
When the chicken is tender, the vegetables are cooked, and the sauce has thickened slightly, your delicious Braised Chicken with Bean Sprouts is ready!
Step 8
Serve the braised chicken generously in a bowl. For an extra touch of flavor and visual appeal, sprinkle some toasted sesame seeds on top. Enjoy this hearty and flavorful dish with a side of warm rice!
