Korean Spicy Chicken and Potato
Korean Spicy Chicken and Potato, also known as Tak Toritang, is a hearty Korean braised chicken dish packed with bold and comforting flavors. Tender chicken and soft potatoes are slowly simmered in a spicy sauce made with gochujang, gochugaru, soy sauce, garlic, and other aromatic ingredients. Fresh vegetables add sweetness and texture to the dish. The result is a rich, spicy, savory, and satisfying one-pot meal. Serve it hot with steamed rice for a complete Korean-style dining experience.
Ingredients
Main Ingredients
- 1 kg chicken, cut into medium-sized pieces
- 3 medium potatoes, peeled and cut into large chunks
- 1 medium carrot, cut into thick slices
- 1 large onion, cut into chunks
- 2 spring onions, cut into large pieces
- 2 cups water or chicken broth
- 1 tablespoon cooking oil
For the Spicy Sauce
- 2 tablespoons gochujang
- 2 tablespoons gochugaru
- 3 tablespoons soy sauce
- 1 tablespoon sugar or honey
- 1 tablespoon sesame oil
- 5 cloves garlic, finely minced
- ½ teaspoon black pepper
For Garnishing
- Sesame seeds
- Chopped spring onions
Instructions
Prepare the Chicken
- Wash and clean the chicken pieces thoroughly. You can briefly blanch the chicken in boiling water for a few minutes to remove excess impurities, then drain well.
Prepare the Spicy Sauce
- In a bowl, combine the gochujang, gochugaru, soy sauce, sugar, sesame oil, minced garlic, ginger, and black pepper. Mix until a smooth and flavorful sauce forms.
Start Cooking
- Heat a large, deep pot over medium heat. Add the chicken, prepared spicy sauce, and water or chicken broth.
Bring to a Boil
- Bring the mixture to a gentle boil. Stir carefully so the chicken becomes evenly coated with the spicy sauce.
Simmer the Chicken
- Reduce the heat, cover partially, and simmer for approximately 20 minutes.
Add the Potatoes and Carrots
- Add the potatoes and carrots to the pot. Continue simmering for another 15–20 minutes until the vegetables become tender.
Adjust the Sauce
- Taste the dish and adjust the salt, sweetness, or spiciness according to your preference. If the sauce is too thin, simmer uncovered for a few additional minutes.
Garnish and Serve
- Turn off the heat and drizzle with a little extra sesame oil if desired. Garnish with sesame seeds and fresh spring onions. Serve hot with steamed rice.
Notes
- Bone-in chicken provides a richer and deeper flavor.
- Cut the potatoes into large pieces so they do not break apart during cooking.
- Adjust the amount of gochugaru according to your preferred spice level.
- Avoid overcooking the potatoes.
- Gochujang gives the dish its signature spicy and savory flavor.
- Use a deep pot to prevent the sauce from spilling while simmering.
- Simmering slowly allows the chicken to absorb more flavor.
- Serve immediately while the chicken and potatoes are warm and tender.