Korean Soy Sauce Braised Chicken

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🥢 Introduction

Korean Soy Sauce Braised Chicken (Dakdari Jorim) is a comforting Korean dish made with tender chicken drumsticks slowly braised in a rich, savory-sweet soy sauce.

In many Korean families, the chicken drumstick is considered the best part of the chicken. It’s common to give the drumstick to a child or someone you love because it’s the piece everyone wants first.

My family was exactly the same. Whenever my mom cooked a whole chicken, the chicken breasts were always left until the end because everyone reached for the drumsticks first. Eventually, she started buying chicken drumsticks on their own, and this soy sauce braised chicken quickly became one of our most requested dinners.

I still make it the same way today. The sauce is simple, but after simmering with garlic, it becomes rich, savory, and perfect for spooning over a bowl of warm rice. It’s one of those recipes that doesn’t need fancy ingredients to be satisfying.

The best part is that this sauce isn’t just for drumsticks. You can use it with a whole chicken, chicken thighs, wings, or any cut you like. Just adjust the cooking time, and you’ll end up with a delicious Korean-style soy sauce chicken that’s easy enough for any night of the week.

🛒Ingrediens

You only need a handful of simple pantry ingredients to make this Korean Soy Sauce Braised Chicken (Dakdari Jorim). While the ingredient list is short, every ingredient helps build a rich, savory sauce that’s perfect for spooning over a bowl of warm rice.

I used chicken drumsticks because they’re my family’s favorite, but this sauce is incredibly versatile. You can also make it with chicken thighs, wings, or even a whole cut-up chicken. Simply adjust the cooking time depending on the cut you use.

Here’s everything you’ll need:

Chicken
✓ 1 kg (2.2 lb) Chicken Drumsticks (about 8–10 drumsticks) – My favorite cut for this recipe because the meat stays juicy and tender while soaking up all the delicious soy sauce. Feel free to use chicken thighs, wings, or a whole cut-up chicken instead.
✓ 1 tsp Salt – Lightly seasons the chicken and enhances its natural flavor before cooking.
✓ ¼ tsp Ground Black Pepper – Used to season the chicken before cooking for extra flavor.
✓ 1 tbsp Cooking Oil – Helps brown the chicken and develop a beautiful golden color.

Sauce
✓ 5 tbsp Soy Sauce – Gives the chicken its deep savory flavor and rich brown color.
✓ 3 tbsp Cooking Wine (Mirin or Rice Cooking Wine) – Helps reduce any unwanted smell while adding a subtle sweetness that balances the soy sauce.
✓ 5 tbsp Corn Syrup (or Rice Syrup) – Creates a glossy finish and adds gentle sweetness without making the sauce overly sugary.
✓ 1 tbsp Oyster Sauce – Brings extra umami and richness to the sauce.
✓ 1 tbsp Minced Garlic – Don’t reduce the garlic! It softens as it cooks and gives the sauce its signature flavor.
✓ 1 tsp Minced Ginger (Optional) – Provides a light, fresh aroma. Simply leave it out if you don’t enjoy ginger.
✓ ¼ tsp Ground Black Pepper – Finishes the sauce with a subtle warmth and extra depth of flavor.

For Cooking
✓ 10–12 Whole Garlic Cloves – During braising, they become soft, sweet, and incredibly delicious.
✓ 250 ml (1 cup) Water – Simmers with the sauce to create a rich, flavorful braising liquid.
✓ 2 Green Chili Peppers, sliced – Stirred in near the end for a fresh, mild kick that balances the rich soy sauce.

Garnish
✓ 1 tbsp Toasted Sesame Seeds – Adds a nutty aroma and the perfect finishing touch.

🍳 How to Make Korean Soy Sauce Braised Chicken

Step 1. Prepare the Chicken

Pat the chicken drumsticks dry with paper towels. Using a sharp knife, make 2 deep slits on both sides of each drumstick. Season lightly with 1 tsp salt and ¼ tsp Ground black pepper, then let the chicken rest for about 15–20 minutes.

Step 2. Brown the Chicken

Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Add the chicken drumsticks and cook for about 8–10 minutes, turning only after each side is nicely browned. Don’t rush this step—the golden color adds extra flavor and helps the chicken stay beautiful as it braises in the sauce.

Step 3. Make the Sauce

While the chicken is browning, whisk together 5 tablespoons soy sauce, 3 tablespoons cooking wine, 5 tablespoons corn syrup, 1 tablespoon oyster sauce, 1 tablespoon minced garlic, 1 teaspoon minced ginger (optional), and ¼ teaspoon black pepper in a small bowl until well combined.

Step 4. Braise the Chicken

Add the whole garlic cloves to the pan, then pour in 1 cup (250 ml) of water and the prepared sauce. Bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium and simmer uncovered. Turn the chicken once or twice while it cooks. Continue simmering until the sauce has reduced by about half and is thick enough to lightly coat the chicken with a glossy finish. Depending on your stove, this usually takes 20–30 minutes.

Step 5. Add the Green Chili Peppers

When the sauce has reduced by about half and turned glossy, add the sliced green chili peppers. Cook for about 1 minute to infuse the sauce with a fresh, mild kick.

Step 6. Garnish and Serve

Turn off the heat and sprinkle with toasted sesame seeds just before serving. Enjoy with a bowl of warm steamed rice.

🍽️ Serving Tips

This Korean Soy Sauce Braised Chicken is best served with a bowl of warm steamed rice. The rich soy sauce is perfect for spooning over rice, so don’t let any of it go to waste!

If you have time, let the chicken cool completely after cooking, then reheat it before serving. As it rests, the sauce has time to soak deeper into the meat, making the chicken even more flavorful. I actually think it tastes even better the next day!

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

❓ FAQ

Q. Can I use other cuts of chicken?

A. Yes. This recipe also works well with chicken thighs, wings, or a whole cut-up chicken. Just adjust the cooking time depending on the size of the pieces. If you’re using smaller cuts like chicken wings, keep an eye on the sauce and avoid reducing it too much, as the chicken absorbs the seasoning more quickly

Q. Can I add vegetables?

A. Absolutely! Potatoes, carrots, onions, and enoki mushrooms all work beautifully in this recipe. Add potatoes and carrots when you pour in the sauce so they have enough time to become tender. Onions and enoki mushrooms can be added during the last 10–15 minutes of cooking to prevent them from becoming too soft.

Q. Can I make this without ginger?

A. Yes. Ginger adds a subtle aroma, but the dish is still delicious without it. If you’re not a fan of ginger or don’t have any on hand, simply leave it out

Q. Can I use honey instead of corn syrup?

A. Yes. Honey works well, but it adds a slightly different flavor and color to the sauce.

Q. Do I have to brown the chicken first?

A. I highly recommend it. Browning the chicken adds extra flavor and helps the skin stay intact while it braises.

Q. Do I need to season the chicken first?

A. I recommend it, but you can skip this step if you’re short on time. A quick seasoning with salt and black pepper helps build flavor from the inside, while the soy sauce braising adds even more flavor as the chicken cooks.

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