What's the best Korean Spicy Chicken recipe?!
What's the best Korean Spicy Chicken recipe?
Answers:
Dak Dori Tang.
Spicy chicken with potatoes and onions.
Ingredients:
1. Whole chicken cut domino size (including bones).
2. 3 large potatoes. red is best, then white; brown is OK too.
3. 3 cloves of garlic.
4. 1 garlic clove sized ginger.
5. 1 large onion.
6. 1 green onion.
7. pinch of salt.
8. pinch of pepper.
9. about 2~3 table spoon of sugar.
10. about 2 table spoon of Ko Chu Jang (ground hot pepper paste).
11. 1 teaspoon Ko chu ga ru (ground hot pepper).
12. 1 table spoon of soy sauce.
Direction:
Heat large nonstick pot (one with a cover) with oil. When oil is hot throw in the chicken and cook until the outer part of the meat is white, the chicken should be half cooked.
Add all veggies and reduce heat to 1/3 then cover; you want to simmer as of this point. Be sure that as they cook the natural juices come and start to collect in a small pool on the bottom of the pot. If the heat is too hot the juices will evaporate and food will start to burn. If the heat is not hot enough, it will take too long.
After about 5 minutes, add all spices mentioned above. Another 10 minutes and your almost there. Take a small sample for doness and spiciness. Add more spices to your taste. Simmer 5 more minutes then enjoy.
I like it with rice or beer, but not both.
Korean Spicy Chicken and Potato (Tak Toritang)
A popular dish! I hope you enjoy! A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. It's Korean name is 'gochujang'. This can also be cooked in a crockpot for several hours.
4 servings 1 hour 15 min prep
2 1/2 lbs chicken drummettes or chicken pieces
2 large potatoes, cut into medium chunks
2 carrots, cut into 2 inch pieces or 10-12 baby carrots
1 large onion, cut into 8 pieces
1 green bell pepper, diced or red bell pepper
4 garlic cloves, chopped
1/2 cup water
1/3-1/2 cup soy sauce
2 tablespoons white sugar (or to taste)
1 teaspoon fresh ginger (optional)
3 tablespoons hot pepper paste or korean red pepper paste or sweet chili sauce or hot sauce
In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic.
Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
You may also cook this in the crock pot for several hours.
The liquid will thicken as it cools.
Enjoy!
Spicy Korean Chicken
If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin.
4 servings 35 min 10 min prep
12 chicken wings, cut in 2, tips discarded or boneless chicken
1 large onion, sliced
1 green bell pepper, sliced
1 cup carrots, cut in 1 inch diagonal slices or baby carrots, cut in half lengthwise
5-6 tablespoons soy sauce
1 pinch black pepper
1 teaspoon sugar
1/4 cup water
4 tablespoons red pepper paste, (kochujang)
1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)
Boil wings in pot until blood no longer visible.
Drain.
Mix ingredients together and bring to boil.
Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
Cook until carrots reach desired tenderness.
Serve with sticky white rice.