This chicken has spicy but not mouth-searing heat thanks to the use of gochujang, a thick paste that is a mainstay of Korean cooking. Though you once had to seek it out at Asian markets, its recently popularity means that you can now find it at most well-stocked grocery stores.
Slow-Cooker Korean-Style Chicken with Pickled Daikon and Carrots
- 2 lb. (1 kg) skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- 1 Tbs. canola oil
- 1/4 cup (2 fl. oz./60 ml) fresh orange juice
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 3 Tbs. gochujang
- 2 Tbs. firmly packed light brown sugar
- 1 Tbs. mirin
- 1 tsp. toasted sesame oil
- 1/2 yellow onion, coarsely chopped
- 3 garlic cloves, minced
- 1-inch (2.5-cm) piece fresh ginger, peeled and coarsely chopped
- 3 green onions, white and pale green portions, thinly sliced, plus more for garnish
- 2 carrots
- 1 daikon radish
- 1/2 cup (4 oz./125 g) granulated sugar
- 1 cup (8 fl. oz./250 ml) rice vinegar
- Steamed white rice for serving
1. Season the chicken with salt and pepper. In a large fry pan over high heat, warm the canola oil. Working in batches, sear the chicken until browned on both sides, about 3 minutes per side. Transfer to a slow cooker.
2. In a blender, combine the orange juice, soy sauce, gochujang, brown sugar, mirin, sesame oil, yellow onion, garlic, ginger and green onions and purée until smooth. Pour the sauce over the chicken and stir to coat.
3. Cover and cook on high until the chicken is tender, about 2 hours.
4. Meanwhile, peel the carrots and daikon into thin strips and place in a glass jar or nonreactive bowl. In a small saucepan over medium heat, combine the sugar, 1 Tbs. salt, the vinegar and 1 cup water and bring to a simmer, stirring to dissolve the sugar and salt. Pour the liquid over the vegetables and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 2 weeks.
5. Serve the chicken and sauce over steamed rice and top with the pickled vegetables and green onions. Serves 4.
Discover new ways to plan easy meals with the magic of the slow cooker in our Slow Cooker Cookbook.