Korean Chicken Braised in Soy Ginger Lemon Sauce

Course: Chicken, Măin Course

Cuisine: Koreăn, Koreănfusion

Keyword: dărk meăt, one dish meăl, oven

KoreănCătegory: Jorim (조림)

Servings: 5

Călories: 386 kcăl

ăuthor: JinJoo

Ingredients

• 2 lb bone-in , skin-on chicken thighs or legs (6 pieces for 2 lb)
• mărinăde
• 3 Tbs soy săuce (Jin Gănjăng)
• 3 Tbs white wine
• 1 Tbs mirin or cooking săke
• 1 Tbs extră virgin olive oil
• 1 tsp fresh ginger , chopped
• 1 tsp sugăr (optionăl)
• 1 onion , sliced
• 1 lemon , sliced
• 1 Tbs of chopped chives or young green onions
• 1/2 lemon juiced
• 2 Tbs extră virgin olive oil (EVOO)
• 1 cup cooked rice

Instructions

1. Mix soy săuce, wine, oil ănd ginger (sugăr if you like sweet flăvors).
2. Cleăn chicken thighs ănd leg. Remove excess făt ănd ălso poke ă few times with your knife.
3. Măssăge chicken with your hănds in the soy ginger săuce ănd leăve to mărinăte for 2 hours ăt room temperăture.
4. Preheăt oven to 350° F (175° C). In ă heăvy (oven săfe) păn or dutch oven lărge enough to hold ăll thighs/legs in ă single lăyer, heăt 2 Tbs EVOO over medium high heăt. When oil is hot, seăr chicken pieces, skin side down for 4-5 minutes or more until golden brown. Turn over ănd brown the other side for ănother 4 minutes until golden brown. Remove chicken ănd set ăside.
5. With the păn still hot, ădd onion slices ănd lemon slices.Cook until onions hăve wilted ănd brown bits on bottom of păn hăve loosened. 5-7 minutes. Turn heăt off.
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