Korean Chicken Braised in Soy Ginger Lemon Sauce
User Reviews
5
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Prep Time
2 hrs 10 mins
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Cook Time
40 mins
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Total Time
2 hrs 50 mins
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Servings
5
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Calories
386 kcal
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Course
Main Course
Korean Chicken Braised in Soy Ginger Lemon Sauce
Description
The recipe centers on marinating chicken pieces in a blend of soy sauce, white wine, mirin, olive oil, chopped ginger, and an optional touch of sugar to enhance sweetness. This marinade penetrates the chicken when allowed to rest for two hours at room temperature, or up to two days refrigerated. Before cooking, the chicken is patted dry, excess fat removed, and skin pierced to help flavors soak in.
The chicken is then seared in olive oil on both sides until golden brown, producing crispy skin and caramelization that add richness and texture. Onions and lemon slices are sautéed in the same pan to release sweetness and citrus aroma while loosening browned bits. The chicken is arranged skin-side up atop the onion and lemon base, drizzled with lemon juice and mirin, covered, and baked in the oven for 40 to 45 minutes to finish cooking gently.
This method yields juicy and tender chicken thighs or legs accented by the interplay of savory soy and the brightness of fresh lemon and ginger. The dish pairs well with steamed rice or simple sides to balance its rich sauce and can be garnished with chopped chives or green onions for fresh herbaceous notes.
Marinating overnight enhances flavor depth, but the recipe advises tempering the chicken at room temperature before cooking if marinated longer to ensure even cooking. Using a heavy, oven-safe pan helps manage a good sear and transition to the oven seamlessly.
Ingredients
- 2 lb bone-in , skin-on chicken thighs or legs (6 pieces for 2 lb)
- 1 onion , sliced
- 1 Tbsp chives chopped or young green onions
- 1 lemon , sliced
- 1/2 lemon juiced
- 1 Tbsp mirin or cooking sake
- 1 cup rice cooked
- 2 Tbsp extra virgin olive oil (EVOO)
marinade
- 3 Tbsp soy sauce (Jin Ganjang)
- 3 Tbsp white wine
- 1 Tbsp mirin or cooking sake
- 1 Tbsp extra virgin olive oil
- 1 tsp ginger chopped, fresh
- 1 tsp sugar (optional)
Instructions
- Mix soy sauce, wine, oil and ginger (sugar if you like sweet flavors).
- Clean chicken thighs and leg. Remove excess fat and also poke a few times with your knife.
- Massage chicken with your hands in the soy ginger sauce and leave to marinate for 2 hours at room temperature.
- 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.
- 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.
- Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 Tbs of sake or mirin.
- COVER and Transfer pan to oven and bake for 40 – 45 minutes.
- Serve onions, chicken on top of rice and sprinkle with chopped chives.
Notes
- The chicken can be marinated overnight or up to two days in the refrigerator to deepen flavors.
- If marinated overnight, bring chicken to room temperature for about 20 minutes before cooking to prevent uneven cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 93mg | 31% |
| Sodium | 558mg | 23% |
| Potassium | 554mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 43mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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