Chicken Thigh Jjimdak (Korean Braised Chicken)
This is my version of jjimdak. I love bone-in chicken, but I am using larger cuts (thighs) than normal jjimdak because I can spend less time cutting around the bones and more time eating.
I usually make the sauce twice, once for the marinade and once for the sauce for cooking. If you choose to marinate the chicken, a good time is 2 to 6 hours, turning the chicken once halfway through. Discard the marinade and start fresh for the sauce though.
You can use up to 5 dried red hot peppers, depending on how spicy you want your chicken. Any bone-in chicken with skin can be used instead of chicken thighs. Water can be substituted for the cooking wine.