Hello, everyone!
Today I’m sharing my recipe for Smoky Rosé Chicken, a dish that’s truly close to my heart.
My British husband is absolutely obsessed with rosé sauce—we’ve tried every rosé tteokbokki, pasta, and chicken dish we could find. A few years ago, our favorite chicken place closed down, and he was honestly devastated. So I started recreating the dish at home, one version after another, until I perfected this smoky, creamy, husband-approved recipe.
I’m so excited to finally share all the know-how I’ve built up over the years.
The flavor is rich, creamy, spicy, and beautifully smoky—all wrapped around tender chicken.
To Rosé Chicken Lovers
If you love rosé dishes, or if you’re just curious about Korean-style rosé sauce, you have to try this. It’s fully approved by my rosé–fanatic husband… and I promise you won’t regret it.
Jump to Recipe
Smoky Rosé Chicken
Ingredients
✦ Vegetables
- 1/2 Onion
- 3 Shiitake mushrooms Substitutions are possible
- 1 Green Onion The white part is diced, the leaves are for garnish
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
✦ Chicken
- 700 g Chicken Thighs
- 1 Tbsp Cooking Oil
- 1 tsp Salt
- 1 Tbsp Curry Powder
- 1 Tbsp Paprika Powder
✦ Sauce
- 20 g Butter
- 300 ml Heavy Cream
- 200 ml Milk
- 1 Tbsp Tomato Paste Ketchup is possible, but paste is recommended
- 1 Tbsp Gochujang
- 3/4 Tbsp Tbsp Chili Powder
- 1 Tbsp Roasted Garlic Paste Refer to my Shorts recipe, minced garlic is fine too
- 1 tsp Chicken Stock
- 1 tsp Soy Sauce
- 1 Tbsp Kanari Fish Sauce Anchovy fish sauce is possible
- 50 ml Cheongju Cooking Wine or Vodka
- 1/2 Tbsp Corn Syrup Adjust to taste
✦ Others
- 3 large Sausages Vienna sausages are possible
- Some Udon or Pasta Noodles Cook separately and add at the end—optional
Instructions
✦ Preparation
- Pat the chicken thighs dry with a paper towel.
- Score the sausages.
- Julienne half of the prepared onion and dice the other half.
- Slice the mushrooms as desired.
- Dice the white part of the green onion, and slice the leaves for garnish.
- Slice the bell peppers into thin strips.
✦ Sear
- Place the moisture-removed chicken thighs, skin-side down, in a preheated, oiled pan.
- Sprinkle with salt, curry powder, and paprika powder.
- Sear for about 7 minutes until the skin is crispy and golden brown, then flip and cook for about 2 minutes more.
- Remove the chicken and briefly sear the sausages.
✦ Sauce
- Pour out the oil from the pan and melt the butter.
- Add the diced onion and the white part of the green onion, and sauté until transparent.
- Add Cheongju (cooking wine or vodka) to deglaze the pan.
- Add the tomato paste and Gochujang and stir-fry until the color deepens.
- Once the color is deep and the mixture is thick, turn off the heat and briefly stir-fry the chili powder using the residual heat.
- Add the heavy cream and milk.
- Once it boils, add the roasted garlic paste (refer to the other recipe) and the sliced vegetables.
- Cut the seared chicken thighs and add them along with the sausages.
- Season with chicken stock, soy sauce, and fish sauce.
- Simmer until the sauce thickens.
- Taste, then add the corn syrup or skip it, according to personal preference.
✦ Serving
- Plate the chicken, top with parsley flakes and green onion, and serve.
- Serve with bread, rice, etc.
Video
Try This Recipe With Me
If you want to see the exact cooking process,
Watch the full video recipe on my YouTube channel!
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