Slow Cooker Soy Braised Chicken Recipes

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SOY BRAISED CHICKEN



Soy Braised Chicken image

This chicken is infused with a spicy ginger sauce. Any sauce that is leftover can be stored in the refrigerator.

Provided by JOSIE

Categories     Meat and Poultry Recipes     Chicken

Time 3h55m

Yield 6

Number Of Ingredients 14

3 pounds bone-in chicken pieces
1 tablespoon roasted and ground Szechwan peppercorns
1 teaspoon chili oil
2 tablespoons minced fresh ginger root
3 cloves garlic, minced
5 tablespoons soy sauce
3 tablespoons sake
1 tablespoon brown sugar
2 teaspoons salt
2 tablespoons white sugar
vegetable oil for frying
2 ½ cups chicken broth
4 leaves leaf lettuce
3 green onions, chopped

Steps:

  • In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
  • Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
  • Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
  • Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.

Nutrition Facts : Calories 666.6 calories, Carbohydrate 9.9 g, Cholesterol 97.1 mg, Fat 54.5 g, Fiber 0.7 g, Protein 31.9 g, SaturatedFat 9.6 g, Sodium 1625.1 mg, Sugar 7.2 g

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Top Asked Questions

Can you make Korean braised chicken in a crock pot?
Moist, tender, and flavorful Korean braised chicken (dakjjim) made in the slow cooker! This slow cooker chicken recipe is adapted from my stove top dakjjim (also called jjimdak) recipe. I love the results! Thanks to my 11-year old Crock-pot, it takes much less effort on my part to make this moist and tender chicken that’s full of flavor.
How do you cook soy braised chicken wings in a slow cooker?
Stir in chicken broth and pour over chicken wings. Cover slow cooker and cook on high-heat setting for 2 hours or until wings are cooked through. Using a slotted spoon, transfer slow cooker soy-braised chicken wings to a serving platter. In a small mixing bowl, combine sesame oil and reserved marinade. Mix well and pour mixture over chicken wings.
How do you cook chicken in a slow cooker?
Clean and cut the chicken into small pieces (2 to 3-inch sizes). Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.)
What's the best way to make soy sauce for chicken?
In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate. Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C).

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