Korean Chicken Braised in Soy Ginger Lemon Sauce
Easy Korean fusion recipe for Chicken. Marinated in soy ginger sauce, seared golden brown, braised in oven with onions and lemon.
- Prep time
- 2 hr 10 min
- Cook time
- 40 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lb bone-in (, skin-on chicken thighs or legs (6 pieces for 2 lb))
- 1 onion (, sliced)
- 1 Tbsp of chopped chives or young green onions
- 1 lemon (, sliced)
- 1/2 lemon (juiced)
- 1 Tbsp mirin or cooking sake
- 1 cup cooked rice
- 2 Tbsp extra virgin olive oil ((EVOO))
- 3 Tbsp soy sauce ((Jin Ganjang))
- 3 Tbsp white wine
- 1 Tbsp mirin or cooking sake
- 1 Tbsp extra virgin olive oil
- 1 tsp fresh ginger (, chopped)
- 1 tsp sugar ((optional))
Instructions
- 1
Mix soy sauce, wine, oil and ginger (sugar if you like sweet flavors).
- 2
Clean chicken thighs and leg. Remove excess fat and also poke a few times with your knife.
- 3
Massage chicken with your hands in the soy ginger sauce and leave to marinate for 2 hours at room temperature.
- 4
Preheat oven to 350° F (175° C). In a heavy (oven safe) pan or dutch oven large enough to hold all thighs/legs in a single layer, heat 2 Tbs EVOO over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4-5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside.
- 5
With the pan still hot, add onion slices and lemon slices.Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off.
- 6
Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 Tbs of sake or mirin.
- 7
COVER and Transfer pan to oven and bake for 40 – 45 minutes.
- 8
Serve onions, chicken on top of rice and sprinkle with chopped chives.