Spicy Korean Slow Cooked Chicken

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons vegetable oil
• 2 pounds skinless, boneless chicken breast, cut into 2-inch cubes
• 3 tablespoons minced garlic
• 1 1/2 tablespoons crushed red pepper flakes
• 2 pinches black pepper
• 3 pinches salt
• 2 large potatoes, peeled and cut into large chunks
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 large onion, cut into eighths
• 3 tablespoons gochujang (Korean hot pepper paste)
• 1/3 cup soy sauce
• 1/3 cup water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the chicken cubes and cook, stirring, until lightly browned on all sides, about 5 minutes.

2. Add the minced garlic, crushed red pepper flakes, black pepper and salt. Stir for about 1 minute until fragrant.

3. Stir in the gochujang, soy sauce and 1/3 cup water until the chicken is evenly coated.

4. Add the potatoes, carrots and onion, pressing them down into the liquid. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 20 minutes.

5. Stir well, re-cover and simmer for 10 to 15 more minutes, until the potatoes and carrots are fork-tender and the sauce has thickened slightly.

6. Check that the thickest piece of chicken reaches 165°F (74°C). If not, simmer uncovered a few more minutes and test again before serving.