Ingredients

The following ingredients have 4 Servings
  • 750 ml Chicken Stock
  • 1 medium Potato (cut into chunks)
  • 1 Onion (cut into chunks)
  • 1 Carrot (cut into chunks)
  • 4 tbsp Gochujang
  • 50 g Sugar
  • 4 tbsp Soy Sauce
  • 1 Green Chilli (chopped)
  • 3 cloves Garlic (crushed)
  • 500 g Boneless Skinless Chicken Thighs
  • 2 tbsp Plain Flour
  • 1 tsp Coarse Salt
  • 3 tbsp Vegetable Oil
  • Spring Onions and Sesame Seeds (to serve)

Instruction

  • Put the chicken stock, potato, carrot, onion, gochujang, sugar, soy sauce, chilli and garlic in a large pot  and bring to a boil. Simmer for 20 minutes until the potatoes and carrots are tender.
  • Dry the chicken with kitchen towel then cover with the flour and salt. Heat the oil in a large pan or griddle over a medium high heat. Place the chicken in the oil and weigh down with something heavy like a cast iron skillet. Cook for 10 minutes then flip and cook the other side for 5 minutes until cooked through. 
  • Rest the chicken on a plate for a couple of minutes then slice. Serve the stew over rice, topped with the chicken and some chopped spring onions and sesame seeds.