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Korean Soy Braised Chicken

This cozy, one-pot meal features juicy chicken thighs, tender baby potatoes, and sweet carrots braised in a savory-sweet sauce made with soy, fish sauce, mirin, and a hint of spice from Thai chilies. Quick to prep and full of flavor, it’s perfect for a comforting weeknight dinner. Garnished with fresh green onions, it’s as beautiful as it is delicious!
Print Recipe

Ingredients

  • * 1.5 lb boneless skinless chicken thighs, cut into large chunks
  • * 10–12 baby potatoes
  • * 2 small carrots sliced
  • * ½ medium onion cut into chunks
  • * 3 garlic cloves minced
  • * 1 green onion chopped
  • * 1–2 Thai chilies optional for heat
  • Sauce
  • * ½ cup soy sauce
  • * 2 tbsp fish sauce
  • * 2 tbsp brown sugar
  • * 2 tbsp mirin
  • * 1 tbsp oyster sauce
  • * 1 tbsp sesame oil
  • * ½ cup chicken broth

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.