Yumchi Kimchi Braised Chicken Thighs by Spencer Lengsfield
This is a simple dish that really highlights the flavour of our Radiant Radish Kimchi. Perfect for a super flavourful weeknight dinner with a side of leafy green veg. A big thank you to Spencer Lengsfield for creating this delicious recipe.
For the braising liquid:
50 ml Soy sauce
2 tbsps Dark brown sugar
2 tbsps Sesame oil
75 ml Water
2 tbsps Rice wine vinegar
1 Spring onion/scallion, finely sliced
2 Garlic cloves, minced
For the chicken:
4 Skin-on bone-in chicken thighs
100 g Unsalted butter, room temperature
250 g Kimchi, roughly chopped
2 Garlic cloves, crushed
1 tbsp Ginger paste
Salt and pepper
1 Spring onion/scallion
Gochugaru/chilli flakes (optional)
Start by making your kimchi butter. To a food processor, add your butter, kimchi, garlic, and ginger. Pulse until smooth. It may be slightly lumpy depending on the type of kimchi you use, but don't worry.
Pat dry the chicken thighs, and carefully separate the skin using your fingers. Stuff the kimchi butter under the skin, and a little bit over the top of the skin. Don't worry if you have some leftover, you can use it later.
Preheat your oven to 180℃. Add a small splash of oil to an oven-safe skillet, and heat on medium/high. Add your chicken thighs to the skillet skin-side down. Leave to cook for a few minutes until the skin is golden and crispy, then flip.
While the chicken is cooking, make your braising liquid. In a small bowl or jug, whisk together the water, soy sauce, sesame oil, dark brown sugar, rice wine vinegar, and garlic cloves.
When your chicken is golden on both sides, remove from the pan. To the same pan, reduce the heat to medium and add your spring onion and a splash of your liquid to deglaze. Scrape up everything from the bottom and allow to cook for a minute before adding the rest of your braising liquid. If you have any more kimchi, add it into the pan too.
Place your chicken thighs back into the pan, then into the oven for 20 minutes, or until your chicken reaches an internal temperature of 73℃. For extra flavour, baste the chicken with the liquid half way through. You can move it up to the top of the oven for the last few minutes if you want some more colour.
If you have the time and want to let the chicken cook for longer to enhance the flavour and thicken the sauce then just continue cooking and basting it - the kimchi butter means the chicken will stay moist.
Meanwhile, cook your rice and slice your spring onion for garnish.
When your chicken is cooked, serve over your rice with a good helping of the braising liquid. Garnish with sesame seeds and your sliced spring onion, and a pinch of gochugaru/chilli flakes.