Korean soy-braised chicken thighs with garlic and ginger

• 8 bone-in skin-on chicken thighsabout 1.2kg total
• 80 ml store-bought soy sauce
• 160 ml water
• 3 tbs brown sugarpacked
• 1 tbs rice vinegar
• 1 tbs toasted sesame oil
• 8 garlic clovessmashed
• 30 g fresh gingersliced into thin coins, no need to peel
• 1 tsp gochugaruKorean red pepper flakes
• ½ tsp black pepper
• 4 scallionssliced, whites and greens separated
• 1 tbs sesame seeds
• 1 tbs neutral oilsuch as avocado or vegetable oil

1. 1

   Pat the chicken thighs dry with paper towels and season generously on both sides with the black pepper. Stir together the soy sauce, water, brown sugar, rice vinegar, and gochugaru in a small bowl until the sugar dissolves. Set aside.

2. 2

   Heat the neutral oil in the Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down in a single layer — don't move them. Sear until the skin is deep golden brown and releases easily from the pot, about 5 minutes. You'll hear a steady sizzle the whole time. Flip and sear the other side for 2 minutes until lightly browned. Transfer to a plate.

   Tip: Work in two batches if your pot is crowded — overcrowding steams instead of sears.

3. 3

   Reduce the heat to medium. Add the smashed garlic and ginger coins to the rendered chicken fat in the pot. Cook, stirring, until the garlic is golden and fragrant and the ginger starts to curl at the edges, about 1 minute. Add the scallion whites and stir for 30 seconds until wilted.

4. 4

   Pour in the soy sauce mixture — it will bubble immediately. Stir to scrape up any browned bits from the bottom. Nestle the chicken thighs back in skin-side up so the skin stays above the liquid. Bring to a boil, then reduce heat to medium-low, cover, and braise for 12 minutes. The liquid should be at a gentle simmer with small lazy bubbles.

   Tip: Keeping the skin above the braising liquid helps it stay slightly crisp rather than going soggy.

5. 5

   Remove the lid and increase heat to medium. Continue cooking uncovered for about 5 minutes, spooning the sauce over the chicken every minute or so, until the sauce reduces to a glossy, syrupy glaze that coats the back of a spoon. The chicken should be cooked through and the sauce will look dark and lacquered.

6. 6

   Remove from heat and drizzle the toasted sesame oil over the chicken. Scatter the scallion greens and sesame seeds on top. Spoon the sticky sauce from the pot over each thigh before plating.

   Tip: Leftovers keep in the fridge for up to 3 days. Reheat gently in a covered pot over medium-low heat with a splash of water to loosen the sauce.

• Dutch oven (5-liter (5-quart))
• cutting board
• knife

Per serving

Nutritional values are estimates only.