Korean · Lunch · Dinner
Dakdoritang (Korean Spicy Braised Chicken)
닭도리탕
Tender chicken thighs, potatoes and carrots simmered in a glossy, fiery gochujang and chilli sauce until the vegetables soak up all the flavour. A comforting one-pot Korean braise made lighter with skinless chicken and just a touch of sesame oil.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 39% · Fat 22% · Protein 39%
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Ingredients
For 4 servings- 700 g (about 8 thighs)boneless skinless chicken thighs
- 2 medium400 gpotatoes
- 2 medium150 gcarrots
- 1 medium150 gonion
- 4 stalks40 ggreen onions
- 6 cloves, minced18 ggarlic
- 1 tbsp, grated6 gfresh ginger
- 2 tbsp40 ggochujang (Korean chilli paste)
- 2 tbsp12 ggochugaru (Korean chilli flakes)
- 3 tbsp48 greduced-sodium soy sauce
- 1 tbsp21 ghoney
- 1/4 tspblack pepper
- 2 cups480 gwater
- 1, sliced15 ggreen chilli (optional)
- 1 tsp5 gtoasted sesame oil
- 1 tspsesame seeds
Steps
- 1
Trim any visible fat from the chicken and cut each thigh into 2 or 3 large pieces.
- 2
Peel the potatoes and cut into 4 cm chunks.
- 3
Peel the carrots and cut into thick 3 cm pieces.
- 4
Cut the onion into large wedges and the green onions into 5 cm lengths.
- 5
In a bowl, stir together the gochujang, gochugaru, soy sauce, honey, garlic, ginger and black pepper to make the sauce.
- 6
Place the chicken, potatoes and carrots in a large pot or deep pan.
- 7
Pour in the water and the sauce and stir to coat everything.
- 8
Bring to a boil over high heat, then cover and simmer on medium-low for 15 minutes.
- 9
Add the onion wedges and stir gently.
- 10
Simmer uncovered for 12–15 minutes, stirring now and then, until the potatoes are tender, the sauce has thickened and the chicken reaches 74 °C / 165 °F inside.
- 11
Add the green onions and green chilli, if using, and cook for 1 minute more.
- 12
Turn off the heat, drizzle with sesame oil and sprinkle with sesame seeds before serving.
Swaps, storage and make-ahead
Swaps
- Use tamari and a gochujang labelled gluten-free in place of the soy sauce and regular gochujang for a gluten-free version.
- Swap the honey for maple syrup or a little brown sugar if you prefer not to use honey.
- Use bone-in chicken pieces instead of boneless thighs for a richer sauce, simmering a little longer until they reach 74 °C / 165 °F inside.
- Halve the gochugaru and leave out the green chilli for a milder braise that's friendlier for kids.
Storage
Cool and refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot all the way through. Freezing isn't recommended because the potatoes turn grainy once thawed.
Make ahead
Mix the sauce and chop the potatoes, carrots and onions up to a day ahead, keeping the potatoes covered in cold water in the fridge. The whole braise can also be cooked a day in advance and reheated until steaming hot, as the flavours deepen overnight.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (518 g) | Per 100 g | |
|---|---|---|
| Calories | 404 kcal | 78 kcal |
| Protein | 39.7 g | 7.7 g |
| Carbohydrates | 39.4 g | 7.6 g |
| of which sugars | 13.5 g | 2.6 g |
| Fiber | 5.2 g | 1 g |
| Fat | 10 g | 1.9 g |
| of which saturated | 2.3 g | 0.4 g |
| Sodium | 737 mg | 142 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
