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 one_half 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!