Korean Soy Braised Chicken

This healthy Korean soy-braised chicken is bursting with flavor as the tender chicken simmers in a rich, savory soy-based sauce. The meat absorbs all the delicious flavors, while vegetables like carrots and potatoes soak up the sauce. Comforting and homey, this dish pairs perfectly with a bowl of steamed rice. Simple, soothing, and satisfying, this Korean soy braised chicken is the perfect recipe for a cozy weeknight meal.

Why you will love this Recipe

Rich, Savory Flavor: The soy-based sauce perfectly balances salty, sweet, and umami notes.

Tender, Juicy Chicken: Thighs braise until tender, soaking up all the sauce.

Flavorful Vegetables: Carrots and potatoes absorb the sauce, adding heartiness to every bite.

One-Pot Convenience: Minimal cleanup and maximum comfort.

Simple and Cozy: Easy to make yet comforting enough for a cozy weeknight dinner.

Korean Soy Braised Chicken Origin

Korean soy-braised chicken has its roots in traditional Korean braised dishes. It originated in Andong, a city in South Korea, where the most famous version—Jjimdak—comes from. Traditional Andong Jjimdak includes chicken, potatoes, carrots, and Korean glass noodles.

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into large chunks
  • The protein of the dish
• 10–12 baby potatoes
  • Perfect for braising
• 2 small carrots, sliced
  • Adds sweetness
• ½ medium onion, cut into chunks
  • Enhances the flavor
• 3 garlic cloves, minced
  • Adds aromatic depth
• 1 green onion, chopped
  • Fresh, vibrant garnish
• 1–2 Thai chilies, optional for heat
  • Adds a spicy kick

Sauce

• ½ cup soy sauce
  • Rich, savory base
• 2 tbsp fish sauce
  • Adds umami depth
• 2 tbsp brown sugar
  • Adds sweetness
• 2 tbsp mirin
  • Adds subtle sweetness and complexity
• 1 tbsp oyster sauce
  • Adds richness and depth of flavor
• 1 tbsp sesame oil
  • Adds nuttiness
• ½ cup chicken broth
  • Acts as the braising liquid

Click on the images for the direct link to the ingredients/tools I used:

Instructions

In a bowl, whisk together all the sauce ingredients and set aside.

Heat a drizzle of oil in a pot over medium-high heat. Add the chicken and sear until lightly browned on all sides.

Add the onions, potatoes, carrots, garlic, and Thai chilies, stirring for 1–2 minutes until fragrant.

Pour in the sauce mixture and cook over medium-high heat for 10 minutes, covered.

Reduce the heat to low, cover, and let it braise until the chicken is tender and the potatoes are cooked through, about 8–10 more minutes.

Garnish with chopped green onions and serve hot.

Korean Soy Braised Chicken Tips

• Adjust the brown sugar to your taste—traditional Korean stews are typically on the sweeter side.
• Let it gently simmer; this helps keep the chicken tender.
• Sear the chicken first to add deeper flavor.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3-4 days.

If you enjoyed this soy-braised chicken recipe, you might also like my tuna kimchi jjigae.

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