Step-by-Step Guide to Prepare Quick Slow Cooker Korean Style Spicy Soy Sauce Chicken

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, slow cooker korean style spicy soy sauce chicken. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Korean Style Spicy Soy Sauce Chicken is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Slow Cooker Korean Style Spicy Soy Sauce Chicken is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook slow cooker korean style spicy soy sauce chicken using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Korean Style Spicy Soy Sauce Chicken:

1. Prepare 3 pounds bone-in chicken pieces (I think drums and thighs are best)
2. Get 1/2 a medium onion, cut into 1-inch pieces
3. Make ready 2 large carrots, peeled and cut into 1-inch thick pieces
4. Take 1/2 a bell pepper, cut into 1-inch squared pieces
5. Make ready 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. Make ready 1/2 cup dry-ish white wine or sake if you've got some laying around
9. Get 1/2 cup water (if you don't have the wine, then it's 1 cup water)

Instructions to make 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. :)

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