The key to making Korean soy sauce braised chicken without an overly strong chicken odor is to sear the chicken in sesame oil before adding the sauce. This step browns the skin, reduces unwanted odors, and gives it a pleasantly chewy texture.
A sweet and savory sauce made with 5 tbsp brewed soy sauce, 2 tbsp dark brown sugar, 3 tbsp corn syrup, 1 tbsp oyster sauce, 1 tbsp minced garlic, and 100 ml (3.4 fl oz) cooking wine is brought to a boil before adding 1 kg (2.2 lb) of seared chicken. The chicken is then braised over high heat until the sauce reduces and becomes glossy. Cheongyang chili peppers and red chili are added for just 1 minute over low heat at the end, giving the dish a gentle heat while preserving the peppers’ texture.
The reduced soy sauce evenly coats the tender chicken, making this a hearty Korean main dish that pairs especially well with warm rice.
⏱️ Cooking Time: About 30 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 1 kg (2.2 lb) cut-up chicken (or chicken drumettes, wings, drumsticks, etc.)
- 2 Cheongyang chili peppers
- 1 red chili pepper
🧂 Sauce & Seasonings
- 5 tbsp brewed soy sauce
- 2 tbsp dark brown sugar
- 3 tbsp corn syrup
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 100 ml (3.4 fl oz) cooking wine (mirin)
- 3 pinches ground black pepper
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Korean Soy Sauce Braised Chicken
- Prepare and clean the chicken: Rinse 1 kg (2.2 lb) of chicken thoroughly under running water. Make shallow cuts in thicker pieces, such as the drumsticks and breast meat, so the seasoning can penetrate more easily. Trim away yellow fatty pieces and any residue around the bones with kitchen scissors, then drain well in a colander.
- Make the sauce: In a bowl, combine 5 tbsp brewed soy sauce, 2 tbsp dark brown sugar, 3 tbsp corn syrup, 1 tbsp oyster sauce, 1 tbsp minced garlic, 100 ml (3.4 fl oz) cooking wine, and 3 pinches ground black pepper. Stir until the sugar and corn syrup are thoroughly incorporated.
- Slice the peppers: Cut 2 Cheongyang chili peppers and 1 red chili pepper into rounds about 0.5 cm thick.
- Sear the chicken in sesame oil: Add 2 tbsp sesame oil to a skillet and heat over medium heat. Place the chicken skin-side down and sear until golden brown on both sides. Transfer the chicken to a plate and set aside.
- Boil the sauce and braise the chicken: Wipe the excess fat from the skillet with a paper towel, then increase the heat to high. Pour in the prepared sauce. Once it is bubbling vigorously, return all the seared chicken to the skillet and cook over high heat until the sauce has reduced to a shallow, glossy coating around the chicken.
- Add the peppers and finish: Once the sauce has reduced, lower the heat to low. Add the sliced Cheongyang chili peppers and red chili and stir-fry gently for about 1 minute to release their aroma. Turn off the heat and sprinkle with 1 tbsp sesame seeds.
✓ Key Tips for Success
- Sear the chicken in sesame oil and remove excess fat: Browning the chicken skin-side down in sesame oil before braising helps reduce the chicken’s strong odor while giving the skin a pleasantly chewy texture. After searing, wipe away the excess fat left in the pan before adding the sauce so the finished braising liquid stays rich without becoming overly greasy.
- Reduce the sauce over high heat and add the peppers at the end: After adding the sauce, cook over high heat so excess moisture evaporates quickly and the seasoning reduces into a glossy coating that clings to the chicken. Add the peppers only during the final minute over low heat so they retain their crisp texture and fresh, spicy aroma.
✓ Serving Tips
- If you prefer more heat, add 1–2 extra Cheongyang chili peppers. When serving children, you can replace the Cheongyang peppers with mild green peppers for a sweet and savory version without much heat.
- Mix warm rice into the remaining soy sauce in the pan with a small drizzle of sesame oil and some crushed roasted seaweed for an easy fried-rice-style finish.
- For a heartier variation, add Korean rice cakes for tteokbokki or cooked glass noodles during the final stage of braising and cook them briefly in the remaining sauce.
✓ How to Choose Good Chicken
- Skin and meat color: Choose chicken with lightly peach-colored, glossy skin and clear pink meat rather than meat that looks unusually pale.
- Firm texture: Fresh chicken should feel firm and spring back when gently pressed with a finger rather than remaining soft or indented.
- Surface and packaging: Look for chilled chicken without bruising, damaged skin, discoloration, excessive bloody liquid in the package, or an unusual odor.
✓ Chicken Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 118.00 kcal |
| Carbohydrates | 0.20 g |
| Protein | 22.00 g |
| Fat | 2.60 g |
| Sodium | 63.00 mg |
Based on raw native-breed chicken per 100 g. Actual nutritional values may vary depending on the breed, cut, product, and cooking method.
Source: Korea Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Why sear the chicken in sesame oil before braising it in the sauce?
Searing the chicken first helps reduce its strong odor while giving the skin a more pleasantly chewy texture and adding the rich aroma of sesame oil.
Q2. Why doesn’t the sauce soak into the chicken or become flavorful enough?
This can happen if the thicker chicken pieces are not scored or if the sauce is cooked over low heat from the beginning and does not reduce properly. Make shallow cuts in thicker pieces and reduce the sauce over high heat until only a small amount remains and coats the chicken.
Q3. Can I use white sugar or regular brown sugar instead of dark brown sugar?
Yes. Regular sugar can still provide the necessary sweetness, but dark brown sugar gives the chicken a deeper brown color, glossy finish, and richer flavor.
Searing the chicken in sesame oil before braising it in the soy sauce reduces the strong chicken odor while leaving the skin pleasantly chewy and the meat moist.
The sweet and savory combination of dark brown sugar and corn syrup pairs well with the gentle heat from Cheongyang chili peppers and red chili. Spoon the chicken and some of the reduced sauce over warm rice for a satisfying meal.
If you want to make Korean soy sauce braised chicken without an overly strong chicken odor, sear the chicken in sesame oil first, wipe the excess fat from the skillet, and then reduce the sauce over high heat until it becomes glossy and concentrated. Add the peppers only at the end to preserve their texture and aroma, and serve it as a hearty dinner main dish.
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※ This recipe was prepared with reference to a recipe introduced on the YouTube channel ‘이 남자의 cook’. It was cooked firsthand, and this post was written based on the preparation process and results.