This Spicy Braised Chicken Casserole recipe is my go-to when I’m craving something flavorful without resorting to deep-fried food. The drumsticks are simmered in a Korean-inspired sauce and braising allows the chicken to stay juicy while absorbing all the aromatics.

While fried chicken is delicious, deep frying at high temperatures can produce oxidized fats and advanced glycation end products (AGEs), which have been associated with increased inflammation. Braising offers a lighter cooking method that still delivers flavor without submerging the chicken in an unhealthy amount of oil.

Korean Spicy Braised Chicken Casserole

Spicy Braised Chicken Casserole is a flavorful one-pan dish made with tender chicken drumsticks simmered in a savory Korean-inspired sauce. This healthier alternative to fried chicken is comforting, full of flavor, and perfect for meal prep.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Korean

Servings people

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Ingredients

6 skinless chicken drumsticks
½ yellow onion, sliced
5 ginger slices
1 potato, cut into 1” pieces
1 medium carrot, cut into 1” pieces
1 cup zucchini, cut into 1” pieces
1 green chili pepper, sliced
1.5 cups chicken stock

Sauce

1.5 Tbsp garlic, minced
2 Tbsp gochujang
½ Tbsp tomato paste
2 Tbsp gochugaru
2 Tbsp soy sauce
1 Tbsp mirin
¼ tsp black pepper
1 tsp MSG

Garnish

½ Tbsp sesame oil
Sesame seeds
Green onions, chopped

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Instructions
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In a medium mixing bowl, whisk together all the sauce ingredients until well combined. Set aside.
1.5 Tbsp garlic, 2 Tbsp gochujang, ½ Tbsp tomato paste, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp mirin, ¼ tsp black pepper, 1 tsp MSG
In a large mixing bowl, combine the chicken drumsticks, sliced yellow onion, and ginger. Pour the sauce over the chicken and toss to coat evenly. Add the chicken stock, stirring thoroughly. (Tip: pour some stock into the sauce bowl first to collect any remaining sauce before adding it to the chicken.)
6 skinless chicken drumsticks, ½ yellow onion, 5 ginger slices, 1.5 cups chicken stock
Heat a large deep skillet over medium heat. Transfer the chicken mixture into the skillet.
Increase heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for about 15 minutes, spooning the braising liquid over the chicken every few minutes.
Add the vegetables, cover again, and continue cooking for 5–10 minutes, or until the vegetables are tender and the chicken is fully cooked through. Continue spooning the liquid over the chicken and vegetables to keep everything coated.
1 potato, 1 medium carrot, 1 cup zucchini, 1 green chili pepper
Remove the lid and cook for an additional 1–2 minutes if you’d like the sauce slightly reduced.
Finish with a drizzle of sesame oil and garnish with sesame seeds and chopped green onions before serving with a side of rice.
½ Tbsp sesame oil, Sesame seeds, Green onions

Keyword Chicken, Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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