Ingredients
The following ingredients have 4 Servings
- 1 1/2 lbs boneless chicken thighs or any parts you like ((cut into bite-size pieces))
- 3 large potatoes ((peeled and cut into large cubes))
- 1 large carrots ((peeled and cut into 1/2-inch slices))
- 3 cloves garlic ((peeled and finely minced))
- 1 large onion ((peeled and diced))
- 1-2 serrano peppers ((seeded and thinly sliced))
- 2 stalks of spring onion ((finely chopped))
- 1 Tbsp of cooking oil
- Chicken broth ((enough to partly cover the chicken while being cooked in a wok/skillet))
- 2 Tbsp mirin
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 2 Tbsp gochujang chili paste
- 3 Tbsp Korean chili powder
- Pinch of salt and freshly ground black pepper
Instruction
- Submerge the cut potatoes in cold water while preparing other things
- Place the marinade ingredients in a large bowl and add in the chicken cubes and let it marinade for about 30 minutes
- Combine all the seasonings ingredients in a bowl and set aside. Preheat 1 Tbsp of cooking oil in a wok or large skillet. Add in the chicken and stir-fry until they turn color and lightly brown. Dish out from the wok. The chicken may not be fully cooked at this point. In the same wok, add in the onion and garlic and stir fry for about 10 minutes. Add in the seasonings and stir fry for another minute. Add the chicken , potaotes, and carrots in and pour in the chicken broth, just enough to partly cover the chicken and potatoes. Bring to a boil and then lower the heat and cover to let it simmer until the chicken is cooked through and the potatoes are soft (but not mushy). Have a taste and add more soy sauce if needed. Sprinkle with sliced serrano peppers. Turn off the heat
- Garnish with chopped spring onion and serve immediately
