Spicy Korean Braised Chicken
Tender chicken and potato braised in a glossy Korean chili sauce.
⏱️ 50m total (Prep 15m / Cook 35m)
📊 Difficulty: Medium
🌶️ Spice: 🌶️🌶️
👥 Yield: 3–4 servings
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
3 Servings
🥬 Main Ingredients
- Chicken pieces1kg
- Potatoes2
🥣 Sauce & Seasoning
- Gochujang3 tbsp
- Soy sauce2 tbsp
- Minced garlic1 tbsp
👨🍳 Cooking Steps
1
Rinse the chicken and cut potato and onion into large pieces.
2
Mix gochujang, soy sauce, garlic, and water.
3
Add chicken and sauce to a pot and bring to a boil.
4
Add potato and simmer over medium-low heat for 25 minutes.
5
Add scallion, baste with sauce, and finish.
🌟 Pro Chef Tips
- • Cut potatoes large so they hold their shape.
⚠️ Avoid Common Pitfalls
- ❌ High heat alone can scorch the sauce.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.