Korean Spicy Chicken And Potatoes Food

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Steps:

• In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, 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.

SPICY KOREAN CHICKEN STEW

Steps:

• Combine sauce ingredients: Use a wide, thick-bottomed pot or Dutch oven that will hold all the chicken pieces in one single layer. Place the water, soy sauce, rice vinegar, Gochujang paste, honey, chili flakes, and pepper into the pot. Whisk well.
• Cook chicken: Skin the chicken pieces and arrange them in the pot in a single layer. Bring to a boil, reduce heat to medium, and simmer, covered, for about 15 minutes.
• Prepare vegetables: In the meantime, peel and chop the potatoes into large chunks. Cut the carrots and the onion into chunks as well. Peel the garlic cloves and chop them finely. Peel and grate the ginger.
• Cook vegetables: Add the prepared vegetable to the pot and stir to make sure that they are all mixed in the sauce. Cover again and cook for further 15 minutes or until the potatoes are tender.
• Remove the lid from the pot and continue cooking for about 10 minutes until the chicken is cooked through and the sauce is slightly thickened.
• Thicken sauce: If you like your sauce to be thicker, you can thicken it with a small amount of cornstarch slurry. Mix 1 tablespoons corn starch with 1-2 tablespoons cold water to form a thick yet still runny paste. Whisk this slurry into the boiling sauce, let bubble shortly, and remove the pot from the heat.
• Adjust taste: Stir in the sesame oil, check the seasoning, and sprinkle the chicken stew with chopped scallions and toasted sesame seeds just before serving.

KOREAN SPICY CHICKEN AND POTATOES

Steps:

• In a small bowl, combine all the sauce ingredients and mix well.
• Add prepared chicken and vegetables to crockpot. Stir in sauce and mix well until evenly incorporated.
• Cover and cook for 4 hours on low or 2 hours on high until the chicken is fully cooked. Once done, stir in chopped green onion. Top with sesame seeds and serve with rice.

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Steps:

• 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 CHICKEN AND POTATOES

Steps:

• Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
• Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
• Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
• Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
• After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
• Serve by itself or with a green salad.

KOREAN CHICKEN & POTATO STEW

Steps:

• Place everything in pot. Bring to boil, reduce heat to low and simmer 45 minutes. You can brown the chicken first if you like.