Dakdoritang - Korean Spicy Chicken

By Patty Shannon
@4travelers

My husband LOVES spicy asian dishes, so it wasn't a surprise when a friend asked me for a good Korean dish. We double the Chili paste and Pepper flakes at my house... The red potatoes add a mild sweetness to counteract the hot spices, but you can use regular potatoes, too

Rating:

★★★★★ 4 votes

Comments:

12 Comments

Serves:

4-6

Prep:

30 Min

Cook:

35 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe will turn your entire family into the Clean Plate Club! Carefully adjust the amount of red pepper flakes and chili pepper paste in order to manage the heat level. A little of each goes a long way, so go very light if you prefer your dishes on the mild side.

Ingredients

3 Tbsp: soy sauce
1 Tbsp: sesame oil
3 clove: garlic,crushed
1/2 tsp: red chili powder
1/2 tsp: ground black pepper
1 1/2 lb: boneless, skinless chicken thighs
1 1/2 lb: marinated chicken (see above)
1 lb: petite red potatoes, cut in bite size pieces
2: yellow onions, cut in eighths
1 c: carrots, cut in 1 inch pieces and quartered lengthwise
1/2 c: thinly sliced shitake mushrooms
2 Tbsp: minced garlic
1 Tbsp: red chili pepper paste
1 Tbsp: red chili pepper flakes
2 Tbsp: soy sauce
1 tsp: sugar
2 tsp: sesame oil
1 Tbsp: fresh grated ginger
2 c: chicken broth, low salt
4: green onions, cut in 1 inch pieces
1/2: red bell pepper thinly sliced in 1 inch pieces

How to Make Dakdoritang - Korean Spicy Chicken

Step-by-Step

1combine the marinade ingredients
2marinate chicken for 30 minutes
3While the chicken marinates, prepare the rest of the ingredients
4When chicken has marinated, brown in a heavy pot in vegetable oil
5After Chicken is well browned, add the rest of the ingredients, EXCEPT the bell pepper and green onions
6cover and simmer over medium heat for about 30 minutes, until potatoes are tender
7add green onions and bell pepper, and cook for an additional 2 minutes
8serve over hot white rice