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Korean Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Korean Chicken Sauté 2

Korean Chicken Sauté 2 is a dish that echoes the warmth of a Korean home kitchen. Often crafted by family cooks, it's a staple that finds its place on the table as a comforting weekday dinner. This version captures the essence of home cooking, where ingredients are measured with intuition rather than precision, making every preparation a personal signature.

Expect tender chicken thighs, juicy with their own rendered fat, mingled with the sweetness of softened onions and the subtle heat of peppers. The seasoning is left to the cook's discretion, allowing for a personalized balance of salt and pepper. It's a dish that invites sharing, embodying the communal spirit of Korean dining.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. This helps achieve a better sear. Season the chicken generously with fine sea salt and a pinch of black pepper, ensuring even coverage on all sides.
  2. In a large skillet or sauté pan, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, carefully place the chicken thighs in the pan, skin-side down if applicable. Allow them to brown without moving for about 3-4 minutes until the skin is golden brown and releases easily from the pan.
  3. While the chicken is browning, slice 1 onion and 2 peppers into thin strips. These will serve as the aromatics that add depth to the dish.
  4. Once the chicken is browned on one side, flip the pieces over and add the sliced onion and peppers to the pan. Stir them gently around the chicken, allowing them to cook and soften. The onions should become translucent and the peppers slightly tender, which will take about 5-7 minutes.
  5. If the pan seems dry or the vegetables are sticking, add a splash of water to help deglaze the pan and create a light sauce. Stir everything together, scraping up any browned bits from the bottom of the pan for added flavor.
  6. Taste the sauce and vegetables for seasoning. Adjust with more fine sea salt and black pepper if needed, ensuring the flavors are balanced and to your liking.
  7. Once the chicken is cooked through and the vegetables are tender, remove the pan from heat. The chicken should be firm to the touch and juices should run clear when pierced. Serve the Korean Chicken Sauté 2 immediately, garnished with fresh herbs if desired, and enjoy with family or friends.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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