November 25, 2013

Spicy Korean Chicken and Potatoes



2 lbs boneless, skinless chicken thighs and breasts, fat trimmed & cut into small pieces
3 potatoes, cut into large chunks
2 large carrots, cut into large chunks
1 large onion, cut into large chunks

Sauce
3 Tbs Korean chili flakes
2 Tbs Korean chili paste
4 Tbs low-sodium soy sauce
2 Tbs mirin
2 Tbs honey or corn syrup
1 Tbs sesame oil
4 garlic cloves, minced

Garnish
sesame seeds
green onion, chopped

In a small bowl, combine all the sauce ingredients and mix well.

Add prepared chicken and vegetables to crockpot. Stir in sauce and mix well until evenly incorporated.

Cover and cook for 4 hours on low or 2 hours on high until the chicken is fully cooked. Once done, stir in chopped green onion. Top with sesame seeds and serve with rice.



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1 comment:

  1. Pinned! I can't wait to try out this recipe! It looks SO good!!!

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