Spicy Chicken Stew

Spicy Chicken Stew is a wonderful warming dish from the lovely South Korea. I first had this about 30 years and have been making it ever since. The heat from the chilli paste and pepper flakes is hot without being mind blowing. This is a simple recipe that is ready in 30 minutes but can also be slow cooked. Serve as a main dish with bread to soak up the sauce.

Spicy Chicken Stew

Superb South Korean recipe thats full of heat, flavour and an amazing aroma.

4.72 from 114 votes

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Course: Main Dish

Cuisine: Korean

Keyword: Casserole, Chicken, Sauce, Spice, Stew, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 People

Calories: 411kcal

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Ingredients

 

MetricImperial

The Stew Ingredients

• 2 lbs chicken thighs and drum bone in
• 1 large carrot chunks
• 1 medium onion peel/chunks
• 8 cloves garlic peel
• 12 oz baking potatoes chunks
• 1 inch ginger thinly sliced

The Sauce Ingredients

• 4 tbsp light soy sauce
• 2 tbsp sugar
• 2 tbsp red chilli pepper flakes
• 2 tbsp red chilli pepper paste

Finishing Touches

• 1 tbsp sesame oil
• 2 tsp sesame seeds
• 3 large spring onions scallions sliced
• 1 large red chilli sliced

Instructions

• To create the sauce, combine the soy sauce, sugar, chilli pepper flakes and paste into a mixing bowl and stir well to mix.
  2 tbsp sugar, 2 tbsp red chilli pepper flakes, 2 tbsp red chilli pepper paste, 4 tbsp light soy sauce
• Add 355 ml of water to a large saucepan and place over a medium high heat.
• Add the chicken pieces and the sauce and stir well to cover the chicken. Bring the contents to a boil and then reduce the heat to medium and add a lid.
  2 lbs chicken
• Cook for a further 15 minutes stirring regularly.
• Add the carrot, onion, potatoes, garlic and the ginger and stir well again.
  1 large carrot, 1 medium onion, 8 cloves garlic, 12 oz baking potatoes, 1 inch ginger
• Put the lid back on and cook for another 10 minutes stirring regularly.
• After 10 minutes remove the lid and cook until the sauce has thickened and the chicken is lovely and tender.
• Add the spring onions/scallions, chilli, sesame oil and sprinkle sesame seeds over the stew and remove from the heat.
  1 tbsp sesame oil, 2 tsp sesame seeds, 3 large spring onions, 1 large red chilli
• Serve straight away.

Notes

The red chilli pepper flakes and paste are now available in most supermarkets.

Nutrition

Calories: 411kcal | Carbohydrates: 32g | Protein: 26g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1105mg | Potassium: 820mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3456IU | Vitamin C: 31mg | Calcium: 75mg | Iron: 3mg