Korean Spicy Chicken (Dak Bal)
Tender chicken thighs braised in a fiery gochujang sauce with potatoes and vegetables. One-pan Korean comfort food ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 8 pieces (about 2 lbs) chicken thighs, skin-on and boneless
- 1 lb potatoes, waxy (such as baby gold)
- 1 medium onion, halved
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 cup water
Instructions
- 1
Cut potatoes into 1.5-inch chunks. Slice onion into thick wedges. Pat chicken dry.
- 2
Heat a large heavy skillet over medium-high until hot, ~2 minutes. Working in batches, sear chicken skin-side down 3 minutes per side until golden.
- 3
Remove chicken to a plate. Stir gochujang, soy sauce, and garlic into the pan until combined, ~1 minute.
- 4
Add potatoes, onion, and water. Nestle chicken back into the pan, skin-side up.
- 5
Cover and simmer over medium heat 25 minutes, until potatoes are tender and chicken is cooked through.
- 6
Uncover and simmer 3–5 minutes more until sauce thickens slightly and coats the chicken.
- 7
Taste and adjust salt if needed. Serve hot with steamed rice.
Tools you’ll need
- large heavy skillet (12-inch) with lid
- cutting board
- sharp knife
- wooden spoon or spatula
- paper towels
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