Few dishes hit the retro comfort-food sweet spot quite like a big plate of Beef Lo Mein. Tender slices of beef, springy egg noodles, and crisp vegetables are tossed in a savory sauce rich with oyster sauce, soy sauce, and fragrant sesame oil. It’s the read more
If you think tofu is bland and mushrooms are mushy, these mushroom and tofu patties are here to change your mind. Packed with deeply savory- almost meaty, mushrooms and sweet sautéed onions, and of course plenty of umami-rich seasonings, these patties are tender on the read more
There are cozy chicken dishes, tasty but maybe a tad predictable… and then there’s this Spicy Korean Braised Chicken, known as Dakbokkeumtang.
This beloved Korean braised chicken dish is bold, fiery, and unapologetically garlicky. Tender chicken simmers with potatoes and onions in a deeply savory sauce made with gochujang and gochugaru, creating a stew that’s rich, spicy, and just a little bit sweet. It’s the kind of dish that demands a bowl of rice and maybe a nap afterward.
The magic here is in the balance. The heat from the Korean chili flakes is layered and complex, the fermented depth of gochujang brings body, and the potatoes soak up all that flavor like little flavor bombs. By the time the sauce reduces and gets spooned back over the chicken, everything is glossy, sticky, and intensely satisfying.
This is rustic Korean home cooking at its best — simple ingredients, one pot, big payoff, so let’s get into it.
One of my favorite things about this spicy Korean braised chicken is how it tastes like it was an all day, labor-intensive affair, but thanks to some powerful pantry ingredients, it’s actually a breeze that comes together in just a little over an hour.
I start by making a quick marinade for the chicken that is so flavorful you might want to borrow it for everything from grilled meats to tofu. Loads of garlic, smoky sweet gochujang, fruity hot Korean red pepper flakes, savory soy sauce, and a little sugar to balance it all out.
Put all the marinade ingredients in a large bowl:
Whisk all the ingredients together…
…until smooth:
Then the chicken gets added to the marinade:
It only needs to marinate for 20-30 minutes, and then it’s time to cook our spicy Korean braised chicken.
You’re going to want to reach for a heavy-bottomed pot for this, like a dutch oven. Add the chicken, with all of the marinade, along with potatoes and onions:
Bring the stew to a simmer, and let it simmer for 40 minutes, skimming the top occasionally to remove any scum that rises to the surface. Flip the chicken pieces over as well so that they cook evenly.
At this point the chicken should be cooked through. Remove it with the veggies to a deep serving platter. Now we’re going to reduce the sauce for a few minutes until it becomes a rich, syrupy glaze that clings beautifully to the chicken. Bring the sauce to a boil and cook for about 3-5 minutes, until thickened.
Pour in the toasted sesame oil:
Then that gorgeous glossy sauce gets poured all over the chicken. I like to garnish with some sliced scallion greens for a little color:
I can’t wait for you to try this Spicy Korean Braised Chicken, it really is all your winter time dinner dreams come true! Let me know what you think down below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!
Part of the Gochujang Gang? Check out more of these recipes featuring Korea’s iconic smoky-sweet-spicy paste:
Vegetarian Bibimbap, Rosé Rabokki, Tofu Terrine, and this Korean Meatloaf!
Marinade:
Make the marinade:
Combine the soy sauce, garlic, gochujang, hot pepper flakes, ground black pepper, and sugar in a large bowl and mix to combine. Add the chicken wings and mix well, coating the chicken with the marinade. Let the chicken sit for 15-30 minutes.
Cook the stew:
Place the chicken (including all of the marinade) in a large dutch oven and add the water, onions and potatoes. Bring the pot to a simmer over high heat and then lower the heat to medium, cover with a lid, and simmer for 40 minutes. Skim the surface of protein and scum as needed and occasionally turn the chicken so that they are cooking evenly.
Reduce the sauce:
Transfer the chicken and potatoes to a large deep platter. Turn the heat up to medium high and cook off some of the water to reduce the sauce, 3-5 minutes. Add the scallions and sesame and stir. Pour the sauce over the chicken and serve immediately.
Keywords: korean, spicy, stew, comfort food, winter, chicken
Is it just me, or does this feel like the 17th week of February? The February Doldrums are real, and if you suffer from them too you could use a vibrantly red, meaty, warming one pot dish to ward them off. This Beef Sundubu-Jjigae is read more
Japanese Cream Stew — or kurīmu shichū — is a beloved Japanese home-style dish inspired by Western cream stews, but adapted to local tastes: lighter, adorned with colorful veggies, and beautifully balanced. Tender chicken, carrots, potatoes, mushrooms, and broccoli simmer in a silky white sauce read more
So apparently there’s going to be a football game during the Bad Bunny concert this weekend . While I’m sure you can deduce that the Super Bowl is not be my thing, tailgating certainly is. And what is more iconic at a tailgate than wings…but not just any old wings. This occasion, cherished as it is, feels like a perfect excuse to whip up something bold, sultry, and drenched in tropical flavor. Enter these Green Curry Wings, marinated in a silky blend of coconut milk, lime, cilantro, lemongrass, ginger, garlic, and chilis that does double duty as a dizzyingly delectable dipping sauce.
These Green Curry Wings are creamy, herby, citrusy, and gently spicy, with that slow-building heat that lingers in the best way. After a nice soak in all that fragrant goodness, the wings are air-fried or broiled until caramelized and juicy, then drizzled with the green curry dipping sauce that’s rich, aromatic, and dangerously spoonable. These are the kind of wings you make when you want the table to feel a little extra — lush, sexy, and full of flavor. The kind that disappear long before Bad Bunny sings his last “Estamos Bien.” These should not be saved for only sports ball occasions, so let’s get into it.
The secret to my Green Curry Wings rests in the marinade. Inspired by Thai green curry, these wings are marinated in a fragrant blend of coconut milk, lime, herbs, and chilis for a flavor that’s bright, creamy, and gently spicy. While this marinade offers rich complexity, it is a cinch to make.
Start by gathering all the marinade ingredients:
Add them all to a blender or food processor:
Blend until smooth:
Once the sauce is ready I prep the wings. You can sometimes find wings at the grocery store that are already cut into flats and drumettes, but if you can’t, it’s easy enough (and less expensive!) to cut them yourself. Do you HAVE to break down the chicken wings? No, but separating the pieces allows for more even cooking and browning. It also makes the wings easier to eat and allows for the sauce to better coat all of the surface area.
First cut off the tip. You can save these to make stock (throw them in a zip top bag in the freezer and make your stock once the bag is full).
Feel for the soft spot between the bones — that’s the joint. You always want to cut through the cartilaginous joint, not the bone. It’s softer, cleaner, and easier.
Marinating is where the magic of this recipe happens. 6 hours at a minimum, but overnight is best. The coconut milk helps keep the wings juicy while they soak up all the intense flavors of the aromatics:
Once they are done marinating you can either broil or air-fry them, I give instructions for both on the recipe card.
Start by wiping off excess marinade:
Cook until the juices run clear, about the same time for both the air-fryer and the broiler. The broiler will need more careful monitoring so the wings don’t burn.
They will be gorgeously bronzed when they done:
While they are cooking, we are going to reduce the marinade and turn it into a luscious sauce. Pour the marinade into a pan and simmer for at least 3 minutes (this kills any potential bacteria from the raw chicken).
Serve your Green Curry Wings with this addictive sauce on the side. Is there anything better than crazy delicious wings with an equally amazing sauce for dunking?! I think even Bad Bunny would approve of these. Let me know what you think and tag us in your pics @funkyasiankitchen, we love seeing your creations!
Looking for more Asian inspired wings? Check out these smoked favorites, or my Salt and Pepper Wings!
Print
For the wings:
For the marinade:
Make the marinade:
Add coconut milk, cilantro, lime juice, lemongrass, chilis, ground cumin, ground coriander, garlic, salt, and fish sauce to a blender cup. Blend until smooth.
Marinate the wings:
Place the wings in a container and pour the marinade over the wings. Make sure the wings are evenly coated. Marinate overnight for best flavor, or 6 hours minimum.
Airfry or broil the wings:
To Airfry:
Spray the pan with non-stick spray. Wipe excess marinade off of the wings and place the wings on the tray. You can either airfry one tray at a time or do 2 trays at once. If you do 2 trays, you should rotate the tray positions and flip the wings over to the other side half way through, for even cooking/browning. Air fry for 20-25 minutes at 400 degrees. The juices should run clear, not pink when poked with a knife and the internal temperature should be 165 F.
To Broil:
Spray a rimmed baking sheet with oil and place the wings skin side up.
Preheat the oven broiler on high for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the wings to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small or strong, lower the heat to medium (if available) or on a lower rack. The juices should run clear, not pink when poked with a knife and the internal temperature should be 165 F.
Reduce the Marinade to make a dipping sauce:
While the wings are cooking, make the dipping sauce. Pour the marinade into a small pan and bring to a simmer over high heat. Lower the heat to medium and simmer for 3-5 minutes, stirring regularly so the thickening sauce does not burn. Do not taste the sauce until it has finished simmering and any potential bacteria has been killed.
Serve the wings:
Transfer the wings to a large platter with the sauce on the side, garnishing with some wedges of lime if desired. Serve immediately.
Keywords: wings, party food, curry, coconut milk, chicken
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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