This Man's Cook Jajang-style Sikhye Braised Chicken

• chicken thighs 8 pieces
• green peppers 10 pieces
• sikhye 1 can (200ml)
• soy sauce 4 tablespoons
• black sugar 1 tablespoon
• corn syrup 2 tablespoons
• minced garlic 1 tablespoon
• jajang powder 1 tablespoon
• cooking wine 4 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Sesame oil has a low smoke point, so always turn on the heat after placing the chicken in the pan and cook slowly over medium-low heat to avoid burning.
• The malt oil in sikhye helps tenderize the meat, adds a subtle sweetness, and effectively reduces the characteristic poultry odor.
• If green peppers are unavailable, substitute with about 10 whole cloves of garlic. For extra spice, add sliced green chili peppers.
• After finishing the braise, stir-fry rice in the remaining sauce for a delicious and satisfying meal.