Get ready to ignite your taste buds with the most addictive Korean dish that will transport you straight to the bustling streets of Seoul! This Spicy Chicken and Potatoes recipe is not just a meal—it's a flavor explosion that combines the perfect balance of heat, sweetness, and umami that will make your dinner guests beg for seconds. Whether you're a spice lover or just looking to adventure into Korean cuisine, this mouthwatering dish promises to be your new obsession, delivering restaurant-quality flavors right from your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 medium potatoes, diced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/2 cup water
- Green onions for garnish
Instructions
- Prepare the chicken by cutting boneless and skinless thighs into bite-sized pieces, approximately 1-inch chunks. Pat the chicken dry with paper towels to ensure better browning.
- Dice the potatoes into uniform 1-inch cubes to ensure even cooking. Slice the onion thinly and mince the garlic cloves finely.
- In a mixing bowl, create the marinade by combining gochujang, soy sauce, sesame oil, sugar, and water. Whisk thoroughly until the ingredients are well blended and the sugar is completely dissolved.
- Add the chicken pieces to the marinade, ensuring each piece is completely coated. Let the chicken marinate for at least 15 minutes at room temperature to absorb the flavors.
- Heat a large skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil to prevent sticking.
- Add marinated chicken to the hot pan, reserving the remaining marinade. Cook the chicken for 3-4 minutes on each side until it starts to brown and develop a nice caramelized exterior.
- Add the diced potatoes and sliced onions to the skillet. Pour the reserved marinade over the chicken and vegetables.
- Reduce heat to medium-low, cover the skillet, and simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check that the potatoes are tender and the chicken is fully cooked (internal temperature should reach 165°F). The sauce should have thickened and become glossy.
- Remove from heat and let rest for 5 minutes. Garnish with chopped green onions before serving.
- Serve hot with steamed rice. The dish can be stored in the refrigerator for up to 3 days in an airtight container.
Tips
- For maximum flavor, marinate the chicken for at least 15 minutes, but if you have time, letting it sit for 2-3 hours in the refrigerator will intensify the taste.
- Use a heavy-bottomed skillet or cast-iron pan to ensure even heat distribution and perfect caramelization of the chicken and potatoes.
- Pat the chicken dry before marinating to help achieve a beautiful golden-brown exterior when cooking.
- Cut potatoes and chicken into uniform sizes to ensure even cooking throughout the dish.
- If you prefer less heat, reduce the amount of gochujang or use a mild variety. For extra spice lovers, add some red pepper flakes.
- Always check the chicken's internal temperature reaches 165°F to ensure it's fully cooked and safe to eat.
- Let the dish rest for 5 minutes after cooking to allow the flavors to meld and the sauce to slightly thicken.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
