Spicy Korean Chicken Stew

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  • 2 tablespoons high-heat oil
  • 1 1/2 pounds chicken thighs, legs or drumettes
  • 1 tablespoon kosher salt
  • 1 large onion, cut into 8ths
  • 1 cup chicken stock
  • 2 1/2 tablespoons Gochujang hot sauce, or more to taste
  • 1 tablespoon honey
  • 1 tablespoon tamari
  • 2 teaspoons fish sauce
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1/2 pound fingerling or other waxy potatoes, washed and cut into large dice


Warm oil in a large Dutch oven over medium heat. Season chicken with salt and sauté in batches, skin side down, until browned. Remove chicken from the Dutch oven and drain all but 1 tablespoon of the fat. Add onions and brown for about 3 minutes, stirring with a wooden spoon.

In a mixing bowl, combine chicken stock, Gochujang, honey, tamari and fish sauce; mix well. Pour the liquid ingredients from the mixing bowl into the Dutch oven, then add chicken, carrots and potatoes. Bring the mixture up to just a simmer, then turn the heat to low. Put a lid on top and braise until chicken is completely tender, about 1 hour.

Special notes:

It is important that the heat be low (about 180º F) and that the liquid not boil for extended periods of time. Add water if the liquid reduces too much before the chicken is cooked. Serve with cooked medium-grain rice or other grains.

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