Gochujang Chicken Legs with Scallion Sauce
When I set out to write this book and gathered my list of recipe ideas, this one wasn’t on my list. It was only after I made the Gochujang Braised Short Ribs that I knew I had to make a chicken version. The chicken is more delicate, so the sweet-spicy-tangy gochujang sauce really gets a chance to shine here. It’s definitely in my top five recipes from this book, and the creamy scallion and cilantro sauce helps cool some of the heat from the gochujang sauce. Serve over sticky steamed short-grain rice and this dish will be incredible down to the last bite.
Serves4 to 6
Preparation Time25 min
Cooking Time1 hr 15 min
Ingredients
- Gochujang Chicken
- 4 to 6 chicken leg quarters
- Kosher salt
- Ground white pepper
- 1 1/2 cup (355 ml) chicken stock
- 1/2 cup (140 g) gochujang paste
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (85 g) honey
- 1 teaspoon gochugaru chili flakes
- 4 scallions, cut into 2” (5-cm) pieces
- 1 (2” [5-cm]) piece fresh ginger, peeled and cut into matchsticks
- 6 cloves garlic, sliced thinly
- 1 large shallot, sliced
- Creamy Scallion Sauce
- 1 tablespoon (15 ml) neutral oil
- 6 scallions, cut into 2” (5-cm) pieces
- 1/3 cup (7 g) chopped fresh cilantro leaves and tender stems
- 2 teaspoons (6 g) honey
- 1 (½” [1.3-cm]) piece fresh ginger, chopped
- 1/2 cup (115 g) mayonnaise
- Juice of 1 lime
- Salt and freshly ground black pepper
- Steamed white rice, for serving
INSTRUCTIONS
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Pat the chicken leg quarters dry with a paper towel and season all over with salt and white pepper. Transfer, uncovered, to the fridge and let chill for 4 hours.
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Make the scallion sauce: In a large braiser, heat the oil over medium heat. Add the chopped scallions and cook for 2 to 3 minutes, or until blistered. Remove them from the skillet and transfer to the bowl of a food processor. Add the cilantro, honey, ginger, mayonnaise and lime juice, and blend until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
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Preheat an oven to 350°F (177°C).
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In a measuring cup, whisk together the chicken stock, gochujang, soy sauce, honey and gochugaru until smooth.
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Heat the same pan that you cooked the scallions in over medium-high heat. Remove the chicken from the fridge, pat it dry and arrange it skin side down, in a single layer, in the pan. Sear for 6 to 8 minutes, or until the skin is browned. Flip the chicken skin side up and scatter with the scallion pieces, ginger, garlic and shallot. Pour the gochujang sauce over all and transfer, uncovered, to the oven to braise for 75 minutes.
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Remove the chicken from the oven and let it rest in the juices for 15 minutes. Serve the chicken with steamed rice and drizzle with the creamy scallion sauce.
Credit Line
Reprinted with permission from Braised by Jenny Goycochea-Marker. Page Street Publishing Co. 2024. Photo credit: Jenny Goycochea-Marker
