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Spicy Braised Chicken and Potatoes (Taktoritang) Recipe

User Rating 4 Star Rating (1 Review)

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Spicy Braised Chicken and Potatoes (Taktoritang) Recipe

Taktoritang

N. Imatome-Yun
This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn't a dish you'd normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

  • 2 pounds chicken breasts cut into large pieces*
  • 1 large carrot, peeled and cut into 2-inch pieces
  • 2 onions, cut into large chunks
  • 2 large potatoes, cut into large chunks
  • 4 cloves garlic, finely chopped
  • 2/3 cup soy sauce
  • 1/3 cup water
  • 3 Tbsp hot pepper paste (kochujang)**
  • 1 Tbsp red pepper flakes (kochukaru)**

Preparation:

  1. In a large pot over medium-high heat, combine chicken, carrot, onions, and potatoes.

  2. In a separate bowl, mix garlic, soy sauce, water, hot pepper paste, and red pepper flakes.

  3. Pour mixture over chicken and vegetables in pot and bring to a boil.

  4. Reduce heat to low and simmer for 40 minutes, until sauce has thickened.

(Serves 4)

* I almost always use skinless chicken breasts in this dish because they're healthier, but you can use thighs, large drumsticks, and even a whole chicken cut into pieces.

** This recipe is easily adjusted for different levels of spiciness. For a less spicy dish, you can use just a 1 Tbsp of pepper paste and no pepper flakes.
User Reviews

Reviews for this section have been closed.

 4 out of 5
DEEELISH, Member NataliaKim

I was hesitant to make this dish because it had no reviews, but had all the ingredients so I went for it. OMG so easy and so yummy! I gave it 4-stars and not 5 because you didn't indicate in the recipe if we should cover the pot or not...I covered it half the time and left it uncovered the last 20-mins, and there was a lot of liquid left over at the end...I like that I can soak my rice in it, but I think next time I make it I'll omit the water - thoughts? I feel like it needs one more note of flavor, any suggestions from the chef? Loved it though, really great for a late night, easy dinner and with this cold weather it hit the spot!

4 out of 6 people found this helpful.

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