Korean Spicy Chicken

Ingredients

• Chicken drumstick

  Broilers or fryers, meat and skin, raw

  2 drumstick, bone removed or 146g

• Russet potatoes

  Flesh and skin, raw

  1 potato large or 369g

• Carrots

  Raw

  1 large or 72g

• Serrano pepper

  Raw

  1 pepper or 6g

• Chicken Granulated Bouillon

  Knorr Hispanic - Walmart

  1 serving or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Scallions

  Green Onions - Freshdirect

  ¼ cup chopped or 25g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  3 tbsp or 39g

• Gochujang

  Unknown

  2 tbsp or 38g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Soy sauce

  Regular sodium, Shoyu

  1 cup or 255g

• dwenjang Korean fermented soybean paste

  1 servings or 100g

• Topokki, Artificial Spicy Chicken Flavor

  Samyang

  1 package or 179g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Onions

  Raw

  ¹⁵⁄₁₆ cup, sliced or 110g

• Ginger

  Spices, ground

  1 tsp or 2g

Directions

1. Braising sauce: 3 tbsp gochugaru , 3 tbsp sugar, 2 tbsp gochujang, 1 tsp dwenjang, 1 tsp mince ginger, 2 tbsp minced garlic, 1/4 cup soy sauce, 2 tsp Buldak spicy ramen sauce. Mix then add diced onion and scallions
2. Make 2/3 slashes into the drumsticks and toss in bowl with braising sauce well coated
3. Put the chicken into a shallow pot. Use 1 1/4 cup of chicken stock chicken stock (1 tsp knorr chicken bouillon + water) to collect any leftover sauce in mixing bowl and add to pot
4. Bring to a boil then cover and cook on medium heat for 20 minutes. Stir occasionally to make sure the bottom does not burn.
5. After 20 minutes, add potatoes, carrots and Serrano pepper. Mix well so vegetables are submerged in sauce. Cover and cook for another 15-20min
6. stir occasionally and spoon the sauce over the chicken and veggies. when potatoe is tender, uncover and drizzle sesame oil and stir cooking for another 5 min until sauce is slightly thickened
7. Turn off heat and top with sesame seeds and green onion. Serve with rice