Real Recipes From Real Home Cooks ®

dakdoritang - korean spicy chicken

★★★★★ 4
a recipe by
Patty Shannon
Brentwood, TN

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 4-6
prep time 30 Min
cook time 35 Min
method Stove Top

Ingredients For dakdoritang - korean spicy chicken

  • 3 Tbsp
    soy sauce
  • 1 Tbsp
    sesame oil
  • 3 clove
  • 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
  • 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

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

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