Tender & Flavorful Soy-Braised Chicken Breast Recipe
Superior to Jjimdak! A Soy-Braised Chicken Breast Recipe That Eliminates Dryness
Chicken breast can be tough and dry, often eaten out of necessity for dieting. However, with this recipe, it transforms into an incredibly delicious dish! This is Chef Shin Hyo-seop’s recipe from ‘Al-tol-an’, and we highly recommend you try it. It’s truly delicious!^^
Main Ingredients
- 3 fresh chicken breasts (approx. 480g)
- 4 Tbsp cooking oil
- 1 sweet potato (approx. 250g)
- 60g carrot
- 200g konjac (prepared in cubes)
- 150g cabbage
- 3 shiitake mushrooms
- 1 onion (approx. 300g)
- 1 green onion (scallion)
- 3 Korean green chili peppers (Cheongyang chili peppers)
- 1 red chili pepper
Chicken Breast Marinade
- 4 Tbsp cooking wine (like mirin)
- 2 pinches salt
- 1 pinch black pepper
Savory Soy Sauce Base
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 5 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 2 Tbsp sesame oil
- 3 pinches black pepper
- 1/2 cup cooking wine (approx. 100ml)
- 2 cups water (approx. 400ml)
- 14 Tbsp soy sauce (approx. 140ml)
- 4 Tbsp cooking wine (like mirin)
- 2 pinches salt
- 1 pinch black pepper
Savory Soy Sauce Base
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 5 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 2 Tbsp sesame oil
- 3 pinches black pepper
- 1/2 cup cooking wine (approx. 100ml)
- 2 cups water (approx. 400ml)
- 14 Tbsp soy sauce (approx. 140ml)
Cooking Instructions
Step 1
First, prepare the 3 chicken breasts (totaling approx. 480g) and slice them into pieces about 1.5cm thick. Slicing them not too thin will help prevent them from becoming dry during cooking.
Step 2
In a bowl, combine the sliced chicken breasts with 4 Tbsp cooking wine, 2 pinches of salt, and 1 pinch of black pepper. Gently mix and let it marinate for 5 minutes. This step helps remove any gamey odor and tenderizes the chicken.
Step 3
Now, let’s make the delicious soy sauce base. In a bowl, combine 2 Tbsp minced garlic, 1 tsp minced ginger, 5 Tbsp brown sugar, 2 Tbsp corn syrup, 2 Tbsp sesame oil, 3 pinches black pepper, 1/2 cup cooking wine, 2 cups water, and 14 Tbsp soy sauce. Whisk until the sugar is fully dissolved.
Step 4
Heat 4 Tbsp of cooking oil in a wide wok or pan. Add the thickly sliced sweet potato and carrot, along with the marinated chicken breast. Stir-fry over medium-high heat until the surfaces of the chicken are lightly browned. Searing the surface helps to lock in the juices.
Step 5
Once the sweet potatoes are slightly cooked, remove about 2-3 pieces of the sweet potato from the pan and set aside. These will be added back later. Leaving the chicken, carrot, konjac, and cabbage in the pan, proceed to the next step.
Step 6
Pour half of the prepared soy sauce mixture into the pan. Turn the heat to high and let it simmer uncovered for 5 minutes, braising the ingredients. Keep an eye on it to prevent the sauce from burning. We’ll add the remaining sauce later.
Step 7
Now it’s time to add the other ingredients. Add the konjac cut into cubes, cabbage cut into bite-sized pieces, shiitake mushrooms sliced thinly, the reserved sweet potato pieces, the 4cm long green onion segments, and 2 of the Korean green chili peppers, sliced diagonally.
Step 8
After adding all the additional ingredients, pour in the remaining soy sauce. Continue to simmer uncovered over high heat for another 7 minutes. This allows the ingredients to meld with the sauce and create a glossy finish. Stir occasionally to ensure even coating.
Step 9
After 7 minutes of simmering, turn off the heat. Finally, add the remaining 1 Korean red chili pepper and 1 Korean green chili pepper, sliced diagonally, as a garnish. This adds visual appeal and a hint of spicy flavor. Your delicious soy-braised chicken breast is now complete! Enjoy!
