Korean spicy chicken stew is an easy, spicy, hearty and healthy one-pot recipe made with juicy chicken thighs. Eat this delicious and healthy stew on its own, or cook up some white rice to serve with it.
Depth of flavor
Keeping the skin on the thigh meat, and cooking the stew with the bones adds a yummy depth of flavor to this stew. You can take the skin off the meat just prior to eating if you prefer, but we recommend keeping the skin on during the marinating and cooking process to help add depth of flavor to this dish. Just make sure to take the bones out prior to serving you and your guests.
Spicy and comforting
The potatoes make this dish amazing. There is just something warm and comforting about eating potatoes. Cooking the potatoes in the amazing spicy sauce mixture allows the potatoes to soak up all of the flavors and also adds a bit of thickness to the stew. We like to eat this stew just by itself most times because the potatoes help to make this dish heartier.
8 bone-in chicken thighs
6 medium-sized russet potatoes, diced 1-inch pieces
2 carrot, chopped 1-inch pieces
2 yellow onion, chopped
2 celery stalk, chopped
2 tsp soy sauce
2 tbsp kosher salt
Pinch of ground black pepper
4 tbsp red chili pepper flakes (gochugaru)
2 tsp fish sauce
1 tsp salted/brined shrimp*
6 garlic cloves, finely minced
½ tsp vinegar
3 cups of water
2 tbsp olive oil
2 tsp parsley, finely chopped
- Separate the chicken meat from the bone and cut off any excess fat. Leave the skin on for extra flavor for the stew. (You can take the skin off prior to eating if you don’t like eating the skin, but we recommend to keep the skin on during the marinating/cooking process to give the stew extra flavor.)
- Cut the chicken into two-inch pieces. You should have a pile of thigh bones, and the boneless meat cut into two-inch pieces at this point. (Don’t throw the bones away, you’ll add this to the stew as well for extra depth of flavor. A bone-alicious broth...yum!)
- Season the chicken parts with kosher salt and pepper evenly. Put the chicken pieces into a bowl and cover. Put it in the fridge to marinate for about 24 hours.
- Put a medium-sized pot over medium-high heat. Add the olive oil.
- Add the chicken parts (meat and bones) and cook until the chicken meat pieces are no longer pink inside.
- While the chicken is cooking, make the spicy sauce mixture. Add soy sauce, red hot chili powder (gochugaru), fish sauce, salted/brined shrimp, finely minced garlic, vinegar into a small bowl and mix well. Set aside.
- Add the chopped/diced vegetables, potatoes and water into the pot.
- Add half of the spicy sauce mixture to the pot. Boil on medium-high heat until vegetables and potatoes are done.
- Once the vegetables and potatoes are done, add the remaining spicy sauce mixture to the pot. Boil for another minute.
- Remove bone pieces and skin prior to serving (if desired).
- Add finely chopped parsley on the top of the soup and serve! Serve with cooked white rice if desired.
*If you don’t have easy access to salted/brined shrimp, you can omit this ingredient and just add an extra 1 tsp of fish sauce instead. You should be able to find salted/brined shrimp in an Asian market/grocery store near you.
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