Spicy Korean Chicken is a simple recipe without any frills, but with lots of good, wholesome flavors. I love experimenting with products new to my kitchen and the Korean Red Pepper Paste was interesting to work with. This Spicy Korean Chicken is delicious served with green cabbage wedges and sauteed in butter and extra virgin olive oil.
This recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish.
- 2 pounds chicken pieces (legs, thighs, and wings), organic*
- 2 onions, cut into large chunks
- 1 1/2 cups water
- 4 to 6 golden potatoes
- 2 green chile peppers
- 2 stalks green onions
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Prepare the Seasoning Sauce (see below).
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Place the chicken and onions cut into a large Dutch oven or pot. Add the prepared Seasoning Sauce and stir with a large spoon. Add the water to the pot and mix well. Cook over medium heat and bring just to a slow boil; cover pan and let cook for 20 minutes.
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Wash potatoes and cut into chunks; set aside. Chop the green chili peppers and green onions; set aside.
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After the chicken and onions have cooked for 20 minutes, add the prepared potatoes and chili peppers to the pot. Stir with the spoon, place the lid on the pot, and cook for another 20 minutes.
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Remove the lid and cook another 5 minutes to allow the broth to thicken, spooning the broth over the chicken pieces a few times.
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Transfer to a large serving dish, sprinkle the chopped green onions over the top.
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Note: While not authentic, I added coarse sea salt and a little freshly-ground black pepper, and stirred prior to serving.
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Makes 4 servings.
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In a bowl, mix together the Korean Soy Sauce with the minced garlic, Hot Red Pepper Paste, sugar, and red pepper flakes.
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Set aside until ready to use.
* Be sure to purchase legs and thighs with the bones intact. Remove excess fat from the legs and thighs.