Smoky Rosé Chicken
Korean Style Spice Rosé Chicken's Recipe
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.