Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup Cheongju (Korean rice wine)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Special equipment needed:
- Large pot or Dutch oven with lid
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together Cheongju, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
2. Place the chicken pieces in a large pot or Dutch oven and pour the marinade over them. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat the oven to 350°F.
4. Place the pot or Dutch oven on the stove over medium-high heat and bring the marinade to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. In a small bowl, whisk together cornstarch and water until smooth.
7. Add the cornstarch mixture to the pot and stir until the sauce thickens.
8. Cover the pot and transfer it to the preheated oven.
9. Bake for 45 minutes, or until the chicken is cooked through and tender.
10. Remove the pot from the oven and sprinkle with chopped green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Marinade time: 1 hour or overnight
- Cooking time: 55 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 385
- Fat: 17g
- Carbohydrates: 17g
- Protein: 36g
Substitutions for ingredients:
- Cheongju can be substituted with dry sherry or white wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced carrots, mushrooms, or bell peppers to the pot before baking.
- Use boneless, skinless chicken thighs instead of a whole chicken.
- Add a tablespoon of gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Make sure to marinate the chicken for at least 1 hour or overnight for maximum flavor.
- Use a pot or Dutch oven with a tight-fitting lid to keep the moisture in.
- Serve with steamed rice or noodles to soak up the delicious sauce.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or on the stove over low heat until warmed through.
Presentation ideas:
- Serve the chicken in a shallow bowl or plate with the sauce spooned over the top.
- Garnish with additional chopped green onions and sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed rice
- Noodles
- Stir-fried vegetables
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture and simmer until thickened.
- If the chicken is not cooked through after 45 minutes, continue baking until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
- Cheongju is a traditional Korean rice wine that has been produced for centuries.
Flavor profiles:
- Savory, slightly sweet, and tangy with a hint of nuttiness from the sesame oil.
Serving suggestions:
- Serve as a main dish for dinner or lunch.
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Region: Korean