Again looking for a slow cooker korean style spicy soy sauce chicken recipe that is interesting? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious slow cooker korean style spicy soy sauce chicken should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of slow cooker korean style spicy soy sauce chicken, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare slow cooker korean style spicy soy sauce chicken delicious as long as you know the trick and how to make this dish you can be serving special.

Ingredients and seasonings must exist in prepare

1. Use 3 pounds bone-in chicken pieces (I think drums and thighs are best)
2. Take 1/2 a medium onion, cut into 1-inch pieces
3. Take 2 large carrots, peeled and cut into 1-inch thick pieces
4. Prepare 1/2 a bell pepper, cut into 1-inch squared pieces
5. Prepare 1/4 cup soy sauce to start
6. Prepare 1/4 cup gochujang (Korean red chili paste) Sriracha is an imperfect but also delicious substitute
7. Take 3-5 Tablespoons sugar, depending on how sweet you like your food
8. Prepare 1/2 cup dry-ish white wine or sake if you've got some laying around
9. Use 1/2 cup water (if you don't have the wine, then it's 1 cup water)

Let the chicken cool down for a few minutes in between, so the remaining moisture escapes. The first frying can be done ahead of time. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess. Drain the wings and increase the heat.

How to cook Slow Cooker Korean Style Spicy Soy Sauce Chicken:

1. Dump everything into your slow cooker and, with your hands, give everything a gentle turn and massage so you mix and distribute your seasonings evenly. If you have up to an hour to let everything sit before turning on the slow cooker, great. That'll help the flavors absorb into the chicken.
2. Cook on low for 8 to 10 hours, high for 5 to 7, keeping in mind the note at the top of the recipe. An hour or two before eating is a good time to adjust the seasoning so the added flavors can absorb - more soy sauce if you want it saltier, a little more sugar if you'd like it sweeter, more gochujang if you want it hotter (though the gochujang is also a salty flavoring element, so you might want to add some fresh or dried chilies if you want to increase heat without increasing the salt.
3. Because there is minimal liquid in the recipe to prevent a soupy flavor and texture, it would be ideal to be able to give everything a stir and redistribute the chicken at between 2 and 4 hours before eating so all parts of the chicken pieces can soak up the flavor. If you can't manage that because of your schedule, then doing it right when you get home and hopefully at least 30 minutes to an hour before you eat will help.
4. Enjoy with some steamed white rice or noodles of choice. :)
5. Done and ready to serve!

Place chicken into the sauce, rotating to coat. Add green onions, garlic, gingerroot and peppercorns. Transfer the soy sauce chicken to a cutting board. Add the chicken, tossing to coat. While your chicken is cooking, add the gochujang, honey, soy sauce, rice wine vinegar, sesame oil, garlic and ginger to a small sauce pan and bring to a low boil over medium high heat, stirring frequently so that the sauce doesn't stick.

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