Solo Cooking God's Shishito Pepper Dakjjim
Chicken thighs seared golden on both sides and savory whole garlic cloves are braised in an umami-packed sweet and salty sauce, then finished with fragrant, crunchy shishito peppers for a rice-stealing braised chicken dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Poking holes in the shishito peppers allows the sweet and savory sauce to penetrate quickly and infuse the peppers while also releasing their distinct flavor into the dish.
- Shishito peppers lose their signature crisp texture and become tough if simmered too long, so be sure to add them only in the final 30 seconds, tossing lightly to preserve their crunch.
Recommended for
- For those who want to experience the charming harmony of a sweet and savory sauce made with oyster sauce and tonkatsu sauce, combined with the crisp, aromatic note of shishito peppers.
- For those who want a deeply flavorful braised chicken dish that rivals restaurant quality, using just a simple combination of sauces without any complicated stock or elaborate seasoning measurements.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Solo Cooking God's Soy Sauce Chicken Stew
- Aha Bujang's Super Simple Braised Chicken
- This Man's Cook Soy Sauce Chicken Stew
- Solo Cooking God's Corner Chicken Stew
- Ttukdak Hyung's Chinese-Style Braised Chicken
- Yoon Yi-ryeon's Braised Flatfish with Kkwarigochu
- Ttukdak Hyung's Pork Loin with Bird's Eye Chilies Stew
- This Man's Cook Pork Loin with Peperoncini Stew
- Kim Dae-seok's Shiitake and Bird's Eye Chili Stew
- Kim Dae-seok's Braised Shishito Peppers and Garlic
