Korean spicy braised chicken and potatoes (Dakdoritang) made in a slow cooker! Super easy and so comforting!
Do you like chicken? I do. I love it. Chicken is my favourite source of protein. And, I particularly love spicy chicken.
When I am busy and don’t know what to cook for the day, I often turn to one of my favourite spicy chicken recipes – Korean spicy braised chicken and potatoes (aka Dakdoritang, 닭도리탕 or Dakbokkeumtang, 닭볶음탕).
Typically it is cooked in a deep sauce pan or a braising pot on the stove. (check the recipe here!) However, in today’s recipe I used a slow cooker instead to ease my labor. But obviously, this method will take longer.
Though, it’s very simple to prepare and the stew is very comforting when the days are colder. I’ve been secretly enjoying this every weekend for the last couple of weeks and now I’m ready to share my recipe with you.
I hope you try this recipe soon and let me know what you think of it!
Ingredients for Spicy Braised Chicken (Serves 6)
Preparation time: 20 mins
Cooking time: 4 hrs on low heat (Check the doneness of the chicken and the vegetables before you serve and cook longer when necessary.)
Main
- 1kg (2.2 pounds) chicken thigh – washed and cut into small to medium pieces
- 6 medium sized potatoes (685g, 1.5 pounds) – cleaned, peeled and cut into medium pieces
- 1 medium sized carrots (180g, 0.4 pound) – cleaned, peeled and cut into medium pieces
- 1 large onion (230g, 0.5 pound) – cleaned, peeled and cut into medium pieces
Sauce (mix all sauce ingredients in a bowl.)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 2 Tbsp Rice wine
- 1 Tbsp Raw sugar
- 1 Tbsp Minced garlic
- 1/4 tsp Ground black pepper
- 1/2 tsp Ginger powder
Finishing touch
- 2 stalks green onion, thinly sliced
- Some roasted sesame seeds, to garnish
* 1 Tbsp = 15 ml
**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!
How to Make Spicy Braised Chicken and Potatoes in a Slow Cooker
1. Prepare the chicken and the vegetables as listed in the main ingredients section. Make the marinade sauce by mixing all the sauce ingredients in a bowl. Put the chicken and vegetables into a large mixing bowl and pour the sauce on top. Mix them well. Cover the bowl with food wrap and marinate in the fridge for three hours. (You can marinate it for overnight to enhance the flavour even more.)
2. Put the marinated vegetables and chicken in a slow cooker. (Lay the potato and carrot in the bottom of the slow cooker followed by the chicken and onion if possible. This is to ensure that the potatoes and carrots cook properly.) Close the lid. Cook it on a low heat setting for 4 hrs.
3. Check the doneness of the chicken and the vegetables and mix them thoroughly but gently with a large spoon. Splash some juice over the meat and the vegetable. (The chicken should be cooked just right and potatoes and carrots well cooked but will have a firm but not mushy texture. If you prefer a mushy texture of potatoes and carrots, you might have to cook a little longer.)
4. Serve it in a soup bowl and garnish with green onion and sesame seeds. 
Note
- You could use other parts of chicken but I don’t recommend using chicken breast as they tend to get drier. Also, if you are using the chicken with bones, you might need to cook a bit longer.
Slow Cooker Korean Spicy Braised Chicken and Potatoes
Ingredients
Main
- 1 kg chicken thigh (2.2 pounds), washed and cut into small to medium pieces
- 6 medium sized potatoes (685 g / 1.5 pounds), cleaned, peeled and cut into medium pieces
- 1 medium sized carrots (180 g / 0.4 pound), cleaned, peeled and cut into medium pieces
- 1 large onion (230 g / 0.5 pound), cleaned, peeled and cut into medium pieces
For sauce (mix all sauce ingredients in a bowl.)
For the finishing touch
- 2 stalks green onion , thinly sliced
- Some toasted sesame seeds to garnish
Instructions
- Prepare the chicken and the vegetables as listed in the main ingredients section. Make the marinade sauce by mixing all the sauce ingredients in a bowl. Put the chicken and vegetables into a large mixing bowl and pour the sauce on top. Mix them well. Cover the bowl with food wrap and marinate in the fridge for three hours. (You can marinate it for overnight to enhance the flavour even more.)
- Put the marinated vegetables and chicken in a slow cooker. (Lay the potato and carrot in the bottom of the slow cooker followed by the chicken and onion if possible. This is to ensure that the potatoes and carrots cook properly.) Close the lid. Cook it on a low heat setting for 4 hrs.
- Check the doneness of the chicken and the vegetables and mix them thoroughly but gently with a large spoon. Splash some juice over the meat and the vegetable. (The chicken should be cooked just right and potatoes and carrots well cooked but will have a firm but not mushy texture. If you prefer a mushy texture of potatoes and carrots, you might have to cook a little longer.)
- Serve it in a soup bowl and garnish with spring onion and sesame seeds.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
