Dakdoritang - Korean Spicy Chicken

Patty Shannon


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


★★★★★ 4 votes

30 Min
35 Min
Stove Top


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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
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
green onions, cut in 1 inch pieces
red bell pepper thinly sliced in 1 inch pieces

How to Make Dakdoritang - Korean Spicy Chicken


  • 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

Printable Recipe Card

About Dakdoritang - Korean Spicy Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Collection: Asian Inspired

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