One-Pot Braised Garlic Crunch Orange Chicken Content

This easy braised chicken is perfect for a weeknight dinner. It only requires about 15 minutes of prep time, but it’s packed with flavor thanks to our Garlic Crunch. There’s no need to spend time slicing up onions or garlic—it’s all included with just a few tablespoons of Garlic Crunch. Feel free to sub in sweet potatoes or fall squash, if you want to change this recipe up for the seasons. Serves 3. 

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Heat oven to 425°F. 

Season chicken with Kosher salt. Add 1–2 teaspoons of neutral oil to the bottom of a dutch oven or braiser, then add chicken skin side-down. Turn heat on medium high (no need to heat pan in advance) and cook until the skin is crisped and easily releases from the pan, about 12 minutes. Flip and cook for an additional 2 minutes then remove from heat. 

Add beer, scraping up any browned bits and let it cook for 30 seconds. Add fresh orange juice, orange marmalade, Garlic Crunch, Momofuku Soy Sauce, and chicken broth, and bring the mixture to a boil. 

Add potatoes, then nestle chicken back into the boiling broth. Transfer the braiser to the oven and roast for 30–35 minutes, until the chicken is cooked through and the liquid is significantly reduced. 

To serve, spoon additional Garlic Crunch over each chicken thigh and top with sliced scallions. 

*Garlic Crunch is crafted in small batches, allowing each batch to develop its own unique character and natural variations.