Spicy Korean Braised Chicken

I've been craving something that's very comforting lately since it's getting cool in Houston. I've also been craving Korean food, so I decided to make this braised chicken dish for dinner. I remember my parents making it for me while growing up and this tasted exactly like what I remember. Dr. Sweetpea LOVED this dish as well and told me to make it regularly for our dinner.

Spicy Korean Braised Chicken

(Source: BeyondKimchee)

1 whole chicken (3.5 lbs) cut up to pieces, skin removed (I used chicken thighs and drumsticks)

2 large carrots, diced to 1 to 1-1/2 inch size piece

1 onion, diced

1 lb potato, pealed and diced to large bite size chunks

2 green chilies, sliced

2 green onion, chopped

2-3 cups sea kelp stock* (I used 2 cups chicken stock)

For the seasoning paste:

3 tablespoons Korean chili paste

3 tablespoons Korean chili flakes

4 tablespoons soy sauce

2 tablespoon Korean soy sauce for soup

1 tablespoon oyster sauce, optional

1 tablespoon honey

3 garlic cloves, minced

1 teaspoon pureed ginger

2 tablespoon rice wine, optional

2 teaspoons sesame oil

In a large mixing bowl, mix all the seasoning paste in. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet.

Pour the sea kelp stock over the chicken to barely cover them, about 2-3 cups (I used only 2 cups). Bring to med-hot heat and let them boil first, then cover and simmer over low heat for 20 minutes.

Add the onion and carrots to the chicken, toss together. Simmer for another 10 minutes.

Add the potatoes to the chicken and vegetable mixture and simmer together for 10-15 minutes. Cooking time will vary depends on the size of your vegetables.

If you see there are too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Tossing occasionally but very carefully without breaking the carrot and potatoes.

Add the green chilies and green onion at last to toss. Serve hot with rice.