Korean Braised Spicy Chicken

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Korean Braised Spicy Chicken is a comforting one-pot dish featuring tender bone-in chicken simmered with potatoes, carrots, and onions in a glossy gochujang sauce. The sauce is savory, lightly sweet, and richly spiced, soaking into the vegetables and chicken for a deeply satisfying meal. Serve it with steamed rice to soak up every drop of the flavorful braising liquid.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 9 gSugar
• 36 gProtein
• 920 mgSodium
• 780 mgPotassium
• 75 mgCalcium
• 3.2 mgIron
• 14 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the chicken

• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon freshly ground black pepper

For the vegetables

• 2 medium Yukon gold potatoes, cut into 1-inch chunks
• 1 large carrot, sliced diagonally into 1/2-inch pieces
• 1 medium yellow onion, cut into large wedges
• 4 scallions, white and green parts separated, cut into 2-inch pieces
• 8 oz Korean sweet potato (goguma), peeled and cut into 1-inch chunks

For the braising sauce

• 3 tablespoons Korean red pepper paste (gochujang)
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 1/4 cup soy sauce
• 2 tablespoons rice wine (mirin or cheongju)
• 1 tablespoon sugar
• 1 tablespoon honey
• 2 cups water or low-sodium chicken stock

For garnish

• 1 tablespoon toasted sesame seeds
• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame oil

Directions

1. Pat the chicken pieces dry and place them in a large bowl. Add soy sauce, grated ginger, garlic, sesame oil, and black pepper. Toss to coat and let marinate for 15 minutes while you prepare the vegetables.
2. In a small bowl, whisk together gochujang, gochugaru, soy sauce, rice wine, sugar, honey, and water until smooth. Set the sauce aside.
3. Heat a large heavy pot or Dutch oven over medium-high heat. Add the chicken pieces skin-side down and sear for 3 to 4 minutes per side until lightly golden. Transfer to a plate and discard excess fat, leaving about 1 tablespoon in the pot.
4. Add the onion wedges to the pot and sauté for 2 minutes until just softened. Add the potatoes, carrots, and Korean sweet potato, stirring to coat in the drippings.
5. Pour the prepared sauce over the vegetables and stir to combine. Nestle the seared chicken pieces on top along with any accumulated juices. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes until the chicken is cooked through and the vegetables are fork-tender.
6. Uncover the pot and increase the heat to medium. Simmer for 5 to 7 minutes to reduce and thicken the sauce until it coats the back of a spoon. Stir in the white parts of the scallions during the last 2 minutes.
7. Drizzle with toasted sesame oil, sprinkle with sesame seeds and the green parts of the scallions, and serve hot with steamed short-grain rice.

Cook’s Notes

• Bone-in, skin-on chicken is essential for flavor and moisture; boneless thighs will overcook in the braising time.
• If you cannot find Korean sweet potato, substitute with a regular sweet potato or an extra Yukon gold potato.
• Adjust the amount of gochugaru to control the heat level; cut it in half for a milder dish or add an extra teaspoon for extra fire.
• The sauce thickens as it cools, so stop reducing when it still looks slightly loose in the pot.
• Leftovers reheat beautifully the next day and the flavors deepen overnight in the refrigerator.

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