This Chicken thigh recipe cooked in a Dutch oven Korean style was the winner of the Delmarva Chicken cooking contest. I found it in an old book I had lying around, and now I decided to give it a go. I was impressed, as was my family, to try this deliciously easy recipe award-winning. The book published the recipe with the name Olympic Seoul Chicken.
This is a complex and flavorful dish with a nice balance of savory, sweet, and spicy notes. You will love the delicious results.
Let’s get cooking!!
Ingredients you’ll need
The ingredient of this Chicken thigh recipe, Dutch oven Korean style, are easy to find, and most likely, you have them in the pantry.
Vinegar adds that tanginess and awesomeness that this recipe has.
Soy sauce will bring the chicken a savoury flavour and a fantastic brown colour.
The honey sweetens things up to enhance the flavour and extra layers of depth and flavour to achieve that umami characteristic of Asian recipes.
The garlic cloves will bring the aroma a sweet buttery flavour and combine divinely with the rest of the ingredients.
Paprika enhances colour and also has its plays with the flavour and the fantastic results you are about to get, sure to impress the pickiest of eaters.
Ginger will add a nice kick to this recipe, and as it is Korean style, well, it can’t be left out.
And, of course, our main ingredient is chicken!!
How to make this Chicken thigh recipe in the Dutch oven
This Chicken thigh Dutch oven recipe is super simple to make and takes no time to pull together. Before you know it, you will have a restaurant-style meal ready.
Start by combining the vinegar, soy sauce, honey, and ginger in a bowl and set aside.
Heat the sesame oil in a large Dutch oven over medium-high heat. Add the chicken when the oil is hot and cook for about 10 minutes or until the chicken is browned on both sides.
Cut the garlic cloves coarsely, sprinkle them over the chicken, and add paprika. Stir for 2 to 3 minutes. If you have excess fat, you can drain it at this point.
Add the vinegar mixture and be quick to put the lid on. Reduce the heat and simmer for about 15 minutes or until the chicken has reached the internal temperature of 165 degrees Fahrenheit (74-celsius degrees).
Remove the lid and let the chicken cook for 2 more minutes or until the sauce has thickened and reduced. Turn off the stove and let it sit for a couple of minutes. It is time to enjoy!!
Side dish ideas to serve this Chicken thigh recipe Dutch oven
Chicken thigh recipe Dutch oven Korean style pairs well with various sides that complement its bold flavors. Here are some options:
Steamed white rice: is perfect for serving with this chicken recipe because it can help balance the spicy flavors.
Kimchi: A traditional Korean side dish, kimchi is made of fermented vegetables and has a spicy, tangy flavor that complements Korean-style chicken.
Pickled Vegetables: Pickled vegetables, such as pickled radishes or cucumbers, can provide a refreshing contrast to the bold flavors of this recipe.
Vegetables: Grilled or roasted vegetables, such as broccoli, carrots, or mushrooms, can be a tasty and healthy addition to your meal.
Noodles: Korean-style chicken can also be served with noodles, such as soba or udon noodles, for a more substantial meal.
These are only a few ideas; let me know in the comments what side dish you serve with this recipe.
Tips and tricks
I made some slight variations to the original recipe. If you are looking for the original unalter recipe, you must consider this.
I used sesame oil instead of peanut oil. I didn’t find any significant difference, and my results were fantastic. If you have peanut oil and want to use it, go for it.
I also found the garlic flavor overpouring, so I used less garlic the second time I cooked this recipe. Instead of 8 cloves of garlic, I used 4. It made a huge difference for me. But it is up to you; try with 8, and reduce it next time if you find it too strong for you.
Be quick to close the lid after you add the vinegar. It can make or break your dish. The Dutch oven seals well, so the liquid will stop reducing after you close the pot, and your chicken won’t burn. At first, I was skeptical and thought the chicken would burn, but it didn’t, and the meat cooked perfectly.
Additions and substitutions
As I mentioned earlier, the garlic flavor was way too overpowering for my taste. If you have the same issue reduce the number of garlic cloves you use. You can substitute it for garlic powder.
You can also substitute the garlic gloves for garlic powder. Instead of 8 cloves, you can add 1 tablespoon of garlic powder.
If you don’t have fresh ginger on hand, you can always use powdered ginger as well. Substitute the fresh ginger with 1/2 tablespoon of ginger powder.
If you want to add a bit of freshness, you can substitute the paprika for red bell peppers.
The original Olympic Seoul chicken used peanut oil, but I didn’t have it on hand and used sesame oil instead. If you have peanut oil, use it with the same proportion.
How to store
If you have leftovers of this Chicken thigh recipe Dutch oven Korean style that you want to store, there are several methods you can use depending on how long you want to keep it.
If you plan to consume the chicken within the next few days, you can store it in an airtight container in the refrigerator. Make sure you cool the leftovers to room temperature before placing them in the container to prevent condensation from forming and making the chicken soggy. You can safely refrigerate this recipe for up to four days.
If you want to store the cooked chicken longer, you can freeze it. Allow the chicken to cool to room temperature, then place it in an airtight container or freezer bag. Label the container with the date and freeze it for up to three months. To prevent freezer burn, squeeze out as much air as possible before sealing the container.
Another option for long-term storage is vacuum sealing. This removes all the air from the packaging, preventing freezer burn and extending the shelf life of the chicken. Vacuum-sealed cooked chicken can last for up to two years in the freezer.
Chicken thigh recipe dutch oven Korean style
- 1 Dutch Oven
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 teaspoon ground ginger
- 2 tablespoons sesame oil
- 4 chicken leg quarters
- 10 cloves garlic, coarsely chopped
- 1 teaspoon paprika
- Combine the vinegar, soy sauce, honey, and ginger in a bowl and set aside.
- Heat the sesame oil in a large Dutch oven over medium-high heat
- Add the chicken when the oil is hot and cook for about 10 minutes or until the chicken is browned on both sides.
- Cut the garlic cloves coarsely, sprinkle them over the chicken, and add paprika.
- Stir for 2 to 3 minutes. If you have excess fat, you can drain it at this point.
- Add the vinegar mixture and be quick to put the lid on
- Reduce the heat and simmer for about 15 minutes or until the chicken has reached the internal temperature of 165 degrees Fahrenheit (74-celsius degrees).
- Remove the lid and let the chicken cook for 2 more minutes or until the sauce has thickened and reduced.
|Amount per serving|
|% Daily Value*|
|Total Fat 19.9g||26%|
|Saturated Fat 4.5g||22%|
|Total Carbohydrate 12.3g||4%|
|Dietary Fiber 0.5g||2%|
|Total Sugars 9g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Recipe analyzed by|
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