Sweet and Spicy Braised Chicken

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Prep Time: 130 minutes
Cook Time: 75 minutes
Servings: 4

A vibrant blend of sweet chile sauce, sesame, garlic and citrus, Chef Roy Choi’s versatile Sweet ‘N Spicy Sauce can be splashed on noodles, used to season burgers or tacos, or served on grilled steak or veggies—its uses are limited only by your imagination. In this easy recipe from the chef, bone-in chicken pieces are marinated in the sauce, then braised until fall-off-the-bone tender, for an easy weeknight dinner. If you didn’t marinate the chicken in advance, not to worry. Simply toss the chicken with the sauce and leave it at room temperature for about 45 minutes before cooking it.


  • 3 lb. (1.5 kg) assorted bone-in, skin-on chicken pieces
  • 1 jar Roy Choi Sweet 'N Spicy Sauce
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 jalapeño chile, thinly sliced (optional)
  • Cilantro sprigs for garnish


Place the chicken pieces in a large sealable plastic bag. Add the Sweet 'N Spicy Sauce, seal the bag and turn to evenly coat the chicken pieces. Refrigerate for at least 2 hours, and preferably overnight.

Remove the chicken from the bag, reserving the marinade. Season the chicken with salt.

In a Dutch oven over high heat, warm 1 Tbs. of the olive oil. Add half of the chicken to the pot skin side down. Sear, turning once, until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate. Add the remaining 1 Tbs. olive oil to the pot and repeat to sear the remaining chicken.

Return all of the chicken to the pot and add the reserved marinade. Add just enough water so that the liquid reaches about 3/4 of the way up the chicken, 1 to 2 cups (8 to 16 fl. oz./250 to 500 ml). Bring to a simmer, then reduce the heat to medium to maintain a low simmer. Cover the pot and simmer, turning the chicken pieces once or twice, until the chicken is opaque throughout and very tender, about 1 hour.

Transfer the chicken and the braising liquid to a serving bowl. Sprinkle with the jalapeño slices, garnish with cilantro sprigs and serve immediately. Serves 4.

Recipe courtesy of Roy Choi, chef, restaurateur and author of L.A. Son

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