Korean Style Braised Soy Ginger Lemon Chicken
What You Will Need
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 lbs. bone-in skin-on chicken thighs, excess fat trimmed
- 1 onion, sliced
- 1 lemon, sliced
- juice from ½ a lemon
- 1 Tbsp. mirin
- white sesame seeds, for garnish
- sliced green onions, for garnish
- white rice, for serving (optional)
Marinade
- 3 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 ½ Tbsp. Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce
- 3 Tbsp. white wine
- 1 Tbsp. mirin
- 1 Tbsp. extra virgin olive oil
- 1 tsp. Lee Kum Kee Minced Ginger
- 1 tsp. granulated sugar
Made with
Lee Kum Kee products
How to make it
In a large bowl, combine the Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce, white wine, 1 tablespoon of the mirin, 1 tablespoon of the extra virgin olive oil, Lee Kum Kee Minced Ginger, and granulated sugar. Mix until well combined. Add the chicken to the marinade and marinate for at least 2 hours.
Preheat the oven to 350˚F. Heat the remaining 2 tablespoons of olive oil in a Dutch oven over medium high heat. Add the chicken to the Dutch oven, skin side down, and sear for 4-5 minutes until golden brown. Flip the chicken over and cook on the other side for about 4 minutes until golden brown. Remove the chicken thighs from the pan and set them aside for later.
Add in the onion and lemon slices. Cook until the onions have lightly browned and the brown bits at the bottom of the pan have loosened.
Place the chicken back into the Dutch oven on top of the onions, skin side up. Pour the lemon juice and remaining tablespoon of mirin on top.
Transfer the Dutch oven to the oven and bake for 40-45 minutes.
Remove the chicken from the oven and garnish with white sesame seeds and green onions. Serve with white rice and enjoy!
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