Braised Chicken With Gochujang Recipe (2024)

I realize people have dietary restrictions but am I the only one who gets tired of the complaints about salt levels, calories and food sensitivities in the comments?

I have to say this; I also am really tired of people complaining about fat, salt, etc., in the NYT recipes. There are plenty of nutritionally braised food websites. Go there,and leave our NYT alone!

Made this today for an early Sunday dinner -- absolutely delicious. I debated subbing sriracha for the gochujang but am so glad I didn't. The depth of flavor from the shallots, poblano, crimini and gochujang is amazing for a dish that cooks a relatively short time. I used white wine and my only change was doubling the crimini.I'm a long time NYT Cooking fan, but never commented before. Great dish, Florence - thanks so much! This and Chicken Shawarma get 5 stars from me.

The cholesterol (297 ml) and sodium levels (1,317 ml) per serving (2 pieces of chicken) are off the charts as well. The gochujang is pretty salty @ around 720-800 ml sodium per tsp, however the nutritional analysis seems like a miscalculation. Idk...

I don't know who created this recipe and it is great people enjoying more Korean food than ever. But everyone should know that Korean never use cumin in their recipes, nor cilantro.

I almost always braise in the oven rather than on the stovetop. An oven distributes much more even cooking temperatures, is easier to control and will not scorch or burn the bottom of the pan as easily.

Gochujang is fermented and sweet which makes it quite different from sriracha or other types of chili paste. Swapping for something else will change the characteristic of the dish entirely because gochujang is the star ingredient. Trust me on this one, once you use gochujang it's one of those cornerstone ingredients that you'll never substitute.

I'm totally confused. I really thought this would come out with intense, complex flavors -- it has everything we like: ginger, garlic, shallots, peppers, spice, saki, vinegar, cumin. The sauce thickened perfectly. We were totally excited.... But be found it almost dull -- nice mild price level, good if you got a bite with a ginger sliver, definitely improved with some salt, but not a wow recipe at all. How could all these sharp, bright ingredients produce a lackluster dish? Any advice?

Next time I might double ginger and other ingredients so I'd have more sauce. it's a more subtle than I expected.

You would be able to tell if more salt is needed by tasting the dish after the vinegar has been added; this is what people with common sense would do.

To this point the chicken is unseasoned. You would want the sauce to be slightly salty so that it has a chance to penetrate during the braising. Adjusting at the end would flavor the sauce but not the chicken.

I used a dry cider instead of white wine or sake due to availability and it turned out amazing (to be fair the cider tasted like acheaper white wine would). Absolutely love the sauce, I added more of everything (except chicken) than the recipe said for more to eat and I'm so glad I did. I seared the chicken for a good amount of time, made sure all sides were a decent color, and the 30 min on low burner at the end were perfect. Very excited to eat this throughout the week & make again!

No, S Porter, you are not the only one! ;-) Amen to all you say.

Nancy: Gochuchang, the Korean fermented chili paste, and Thai chili paste and Chinese chili paste are all quite different from each other. Gochuchang is essential here. It is also relatively inexpensive. And if you don't have a Korean market nearby, look for Mother-in-Law brand in the Asian food section of almost all grocery stores these days. You really can't substitute for it. If you buy it, you'll find lots of recipes in the Times food section that use it.

When I read this recipe I was like, “seems dumb not to use boneless,” but I followed it anyway. I regretted it, and was so angry with chickens for there stupid, useless little bones that I ate extra chicken all week

Although I don't eat meat, my adult son loves gochujang so I thought I would make this for him and my husband. My son declared this possibly his favourite chicken dish ever and my husband loved it too. I used only bone-in chicken thighs (8) and I did season the chicken before browning. I also omitted the cumin and cilantro because of family preferences. Finally, I quickly popped the thighs in the air fryer to crisp the skin before serving (an alternative to a quick stint under the broiler).

I don't think I'll make this again, but if I could go back I would rub the thighs with salt and pepper at the beginning before browning. The sauce was fine and silky but the chicken lacked due to this oversight in the recipe

Delicious! Though next time I want there to be more of those lovely mushrooms.

Really tasty! Recommend using much less than 2 tsp szechuan peppercorns, unless you're sure that's your thing!

This recipe was fantastic. My advice: double everything other than the chicken.

I made this with just three chicken thighs but kept the recipe the same sans the mushrooms. It was amazing. We wanted to drink the sauce. I put it on a bed of fresh spinach and it was perfect.

I made this as written but without the chiles as I had none. I don't like hot spice but this was really delicious. Will definitely make it again.

I altered the recipe this time. I mixed good Japanese shochu with 3 Tbsp of gochujang, the garlic, ginger and vinegar, added a few tablespoons of tamari and some sesame oil, and marinated chicken thighs and drumsticks in this for a few hours, then everthing went into a roasting pan with shallots, Anaheim peppers and mushrooms, sliced carrots and potatoes. I roasted everything uncovered at 400 for about an hour, basting after 30 minutes. No cilantro. Fantastic.

I made this today. One thing I must add is that I could not even predict the final flavor of this dish or expect it to be this wonderful. Recipe that is both easy and amazing.

Not too good, but can’t go wrong with gochujang. Use fattier cut of chicken. Cilantro detracted from overall flavor. Might need some acidity

This was a winner in our house, and I followed a few recs. Will definitely make again with some mild adjustments....Used a combo of boneless, skinless chicken breast and thigh and only 2.5 lbs.Slightly less gochujang, 1.5x ginger, garlic and mushrooms (which I could only get was a combo of shiitake and bella).Also I roasted, sweated and peeled poblanos before adding. Skin is really off-putting if not removed. I would recommend this dish!

Definitely double the ingredients for the sauce. I had dry ancho chilis on hand, so I used those instead of poblano peppers.

Take lid off <=5 minutes to thicken gravy.

Soooo good. I doubled the ginger and used dry sherry instead of sake. I also used thighs and drumsticks instead of a whole chicken and I marinated the legs ahead of time in a gochujang sauce from Whole Foods that included chipotle and apple juice. Definitely making this again.

I cooked this tonight. Next time, I would at least double the amount of gochujang. It was too weak for my taste and it's a great flavor. I added a lot of dried red pepper because I didn't have any poblanos. Otherwise, everything was good.