Spicy & Sweet Soy-Braised Chicken (Zikoba Style)
Spicy & Sweet Soy-Braised Chicken (Zikoba Style)
A Delicious Home-Style Braised Chicken Recipe with a Savory-Sweet Sauce
With the rising cost of dining out, a simple chicken dish or a bowl of samgyetang can be quite expensive these days. This recipe allows you to enjoy a delicious, home-cooked Zikoba-style chicken without breaking the bank, using fresh, antibiotic-free chicken. It’s a crowd-pleaser that’s perfect for any age and makes for a fantastic summer stamina food. While Zikoba chicken was traditionally grilled over charcoal and then coated in sauce, modern preparations often use ovens or air fryers due to the difficulty of managing charcoal fires and the smoke, serving it with a flavorful sauce. Many home cooks also adapt this using ovens or air fryers. However, this recipe introduces a unique method: pan-searing pre-treated chicken first, then lightly braising it in a special sauce for an even richer flavor. You won’t get the charcoal aroma, but you can recreate that distinctive, beloved sauce flavor reminiscent of old-school chicken shops!
Main Ingredients- 700g Chicken thigh meat
- 200ml Milk (for pre-treatment)
- 3 Tbsp Mirin (for pre-treatment)
- 1 Onion
- 100g Carrot
- 50g Green onion
Spicy & Sweet Sauce Ingredients- 2 Tbsp Minced garlic
- 4 Tbsp Soy sauce
- 1 Tbsp Mirin
- 2 Dried ginger pieces (or 1/4 tsp ginger powder)
- 2 Tbsp Brown sugar
- 1/4 Tbsp Black pepper
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Ketchup
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Oyster sauce
- A pinch of sesame seeds
- A pinch of black sesame seeds
- 2 Tbsp Minced garlic
- 4 Tbsp Soy sauce
- 1 Tbsp Mirin
- 2 Dried ginger pieces (or 1/4 tsp ginger powder)
- 2 Tbsp Brown sugar
- 1/4 Tbsp Black pepper
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Ketchup
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Oyster sauce
- A pinch of sesame seeds
- A pinch of black sesame seeds
Cooking Instructions
Step 1
To begin preparing the chicken, carefully remove and discard the pulp absorbent pads from the bottom of the chicken packaging. This step helps to remove excess moisture from the chicken.
Step 2
Place the 700g of chicken thigh meat in a bowl and pour in 200ml of milk for pre-treatment. Let it soak for 10 minutes. Milk is effective at eliminating any gamey odors from the chicken.
Step 3
While the chicken is soaking in milk, prepare the onion by cutting it into large, square pieces. Cutting the vegetables too small can cause them to become mushy when cooked, so aim for a substantial size.
Step 4
Prepare 50g of green onion. If you are using frozen green onions, ensure they are thawed beforehand. Fresh green onions will offer a richer aroma.
Step 5
Also, prepare 100g of carrot. If using frozen carrots, thaw them first. Cutting the vegetables into visually appealing pieces will enhance the final presentation.
Step 6
Rinse the chicken thoroughly under running water after soaking it in milk for 10 minutes. Use a dedicated meat sink or a large bowl to ensure all traces of milk and blood are removed.
Step 7
After washing the chicken 2-3 times, drain it well in a colander. Properly draining the chicken will help prevent oil splattering during cooking and ensure a crispier result.
Step 8
Cut the drained chicken thigh meat into bite-sized pieces, approximately 3-4 cm in size. Cutting them too small can lead to them breaking apart during cooking, so consistency is key.
Step 9
Drizzle 2 Tbsp of mirin over the cut chicken pieces and spread it evenly. Mirin helps to further remove any remaining gamey smells and aids in the absorption of the sauce.
Step 10
Now, let’s make the delicious chicken sauce! In a bowl, combine 2 Tbsp minced garlic, 4 Tbsp soy sauce, 1 Tbsp mirin, 2 dried ginger pieces (or 1/4 tsp ginger powder), 2 Tbsp brown sugar, 1/4 Tbsp black pepper, 2 Tbsp gochugaru, 2 Tbsp ketchup, 2 Tbsp gochujang, 2 Tbsp oligosaccharide, and 2 Tbsp oyster sauce. Mix well until smooth, ensuring there are no lumps. Brown sugar will add a deeper sweetness and color.
Step 11
To grill the chicken, heat a frying pan over medium heat and add 2 Tbsp of cooking oil. A well-heated pan is essential for achieving a good sear.
Step 12
Place the prepared chicken pieces in the hot pan and cook until each side is golden brown. It’s best to sear the exterior over medium-high heat initially to lock in the juices.
Step 13
Once one side of the chicken is sufficiently cooked and has a nice golden color, carefully flip the pieces to cook the other side thoroughly. Keep turning the pieces to ensure even cooking.
Step 14
As the chicken cooks, moisture may release, causing the oil to splatter. For safety and to ensure the chicken cooks through evenly, cover the pan with a lid and continue to cook over medium-low heat for about 5-7 minutes. Be mindful of the heat to prevent burning.
Step 15
This step is the same as step 13. Covering the pan and cooking over medium-low heat until the chicken is completely cooked through will result in juicy and tender chicken.
Step 16
Transfer the cooked chicken to a plate temporarily. This makes it easier to mix with the sauce in the next steps.
Step 17
During the cooking process, excess oil or impurities might accumulate in the pan. Use a clean kitchen towel to wipe away any oil or debris. This will help the sauce to reduce cleanly.
Step 18
Return the pan-seared chicken to the frying pan after wiping it clean.
Step 19
Pour the prepared spicy and sweet sauce evenly over the chicken in the pan. Ensure all pieces are well-coated with the sauce.
Step 20
Simmer over medium-low heat, stirring occasionally, until the sauce thickens and coats the chicken beautifully, creating a glossy finish. Stirring prevents the sauce from burning at the bottom.
Step 21
Once the chicken is nicely glazed, add the sliced onion and carrot to the pan. Stir-fry them with the chicken and sauce until the vegetables are tender and infused with flavor.
Step 22
Finally, garnish with the sliced green onions and a sprinkle of sesame seeds and black sesame seeds. The fresh aroma of the green onions and the nutty flavor of the seeds will add a delightful finishing touch.
Step 23
Your delicious homemade spicy and sweet soy-braised chicken, Zikoba style, is ready! Enjoy this flavorful chicken dish and have a wonderful, cool summer!
