Doenjang Cream Chicken
Golden chicken thighs meet a Western-style mushroom cream sauce seasoned with savory Korean fermented soybean paste.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Boneless skinless chicken thighs is unavailable
Use boneless skinless thighs and check for remaining bones. Chicken breast can replace them; flatten to 1.5cm and cook to 74°C without prolonged simmering.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Unsweetened heavy cream is unavailable
Use unsweetened heavy cream. For milk instead, use the same volume, then add 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until thickened.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Doenjang is unavailable
Use 2 teaspoons Korean doenjang. Miso can replace it; start with the same amount and adjust to taste.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wipe the mushrooms with a damp cloth, trim dirty stem ends and slice 5mm thick. Thinly slice 100g onion; peel and mince 3 garlic cloves. Finish preparing the vegetables before handling chicken.
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Step 2
Pat 2 boneless skinless chicken thighs, 400g total, dry. Trim large fatty pieces and check for bone fragments. Open thick sections on a separate meat board to an even 1.5cm thickness and season with pepper. Do not rinse raw chicken; wash hands and utensils afterward.
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Step 3
Heat 1 tablespoon oil in a skillet over medium heat. Add the thighs without overlapping and cook about 4 minutes on the first side and 3 minutes on the other until golden. Transfer to a temporary plate; the centers finish cooking later. Do not reuse that plate for the finished dish.
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Step 4
Add onion and mushrooms to the same skillet. Cook over medium heat for 4–5 minutes until the mushrooms release their moisture and start browning. Add garlic for 30 seconds. Wipe away black burnt residue, keeping the brown cooking juices.
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Step 5
Add 100ml water and scrape up the brown bits. Dissolve 2 teaspoons doenjang, then stir in 150ml unsweetened cream. Simmer gently over low heat for 2 minutes. A hard boil can split the sauce.
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Step 6
Return chicken and collected juices. Cook gently for 5–8 minutes. Insert a food thermometer sideways into the thickest part and check for 74°C; cook longer if needed. Loosen a thick sauce with water, 1 tablespoon at a time. Add optional parsley and serve on a clean plate.
Finished dish
Serves 2; about 35 minutes. Doenjang already contains salt, so taste at the end before adding any. Do not use sweetened whipping cream. 1 tablespoon=15ml; 1 teaspoon=5ml.
Related recipes
Enjoy every bite
How to enjoy it
Spoon the mushroom sauce over rice or plain bread. Add a fresh cucumber side dish to balance the rich sauce.
Serve it with
Seasoned spinach (Sigeumchi namul)
Tender blanched spinach with a light sesame-garlic dressing. Drain it well before seasoning so the small side dish stays flavorful rather than watery.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.