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Korean Spicy Chicken Stew

Date Added: Jan 16, 2011 Korean Entrees
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Prep Time

5 mins

Cook Time

40 mins

Ready In

45 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Chicken pieces braised with potatoes and carrots in a spicy Korean chili sauce.


Ingredients

  • 1  Each Whole Chicken, cut into pieces, heart & liver reserved
  • 1
  • 2  Table Spoon(s) Vegetable Oil
  • 2
  • 1  Each Onion, diced
  • 3
  • 1  Each Carrot, large dice on the bias
  • 4
  • 4  Each Yukon Gold Potatoes, cut into large pieces
  • 5
  • 1/2  Cup(s) Korean Hot Chili Pepper Paste
  • 6
  • 2  Cup(s) White Wine
  • 7
  • ½  Tea Spoon(s) Korean Chili Flakes
  • 8
  •  To Taste Kosher Salt & Black Pepper
  • 9
  • 1  Table Spoon(s) Garlic, minced
  • 10
  • 1  Table Spoon(s) Honey Power or Sugar
  • 11
  • 1  Tea Spoon(s) Sesame Oil
  • 12

Directions

    1. Cut each breast into 3 pieces
    2. Score drumsticks
    3. Season chicken pieces with kosher salt and pepper
    4. Heat vegetable oil in a large pot
    5. Add onions and saute until translucent and soft
    6. Add garlic and mix in with onions
    7. Season with salt
    8. Add chicken pieces to pot, skin side down
    9. Sear on both sides until golden brown
    10. Once searing is finished, mix in with onions
    11. Add heart and liver to pot and Sear
    12. Add half of white wine to deglaze pot, make sure wine reaches the bottom of the pot
    13. Add another cup of white wine
    14. Add chili pepper paste, mix together well
    15. Add potatoes, cover for 5 minutes
    16. Gently toss and mix ingredients
    17. Add carrots then cover again for 5 minutes
    18. Uncover and mix
    19. Cover and let boil for another 3 minutes
    20. Uncover and mix
    21. Add chili flakes, cover pot 3/4 of the way
    22. Lower heat and simmer for 20 minutes
    23. Taste and Season with salt and pepper if necessary
    24. Add honey powder or sugar and sesame oil, mix
    25. Serve and enjoy!

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