Spicy Korean-style Chicken Thigh Stew

by Asian Recipes At Home

This flavorful stew recipe is made with boneless chicken thighs that are first marinated in a spicy Korean-style marinade. The spicy marinade is also the main component for the stew’s flavor, which makes this a super easy to make recipe.

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This flavorful stew recipe is made with boneless chicken thighs that are first marinated in a spicy Korean-style marinade.

This delicious chicken stew is so incredibly easy to make once you have all of the ingredients. Leaving the chicken alone to marinate is the most time-consuming part of this recipe. However, it is worth the wait. This results in the chicken having a great, spicy flavor throughout. It is also what gives the stew a great depth of flavor as well. This marinade is working overtime by being the marinade for the chicken, while also being the main component that gives this stew it’s delicious flavor.

 

Key features and tips

We recommend using boneless and skinless chicken thighs. You can leave the skin on for this recipe, for extra fat and flavor, however, it is not necessary to leave the skin on. Sometimes the skin can turn a bit rubbery in a stew/soup, so this is totally up to you.

 

Make sure you let the chicken thighs marinate for the recommended amount of time of two hours. You can even let it marinate overnight if you have the extra time, however, we recommend a minimum of two hours. This ensures the chicken is really given time for the flavors to permeate throughout the meat.

 

This flavorful stew recipe is made with boneless chicken thighs that are first marinated in a spicy Korean-style marinade.

Ingredients you will need to make this spicy chicken stew

  • Chicken thighs (boneless/skinless)
  • White/yellow onion
  • Green onions
  • Olive oil
  • Water

For the marinade/stew sauce:

 

How to make our easy and spicy chicken stew recipe

Step 1: Make the marinade/stew sauce

Make the First, let’s make the marinade/stew sauce. Mix together all of the ingredients for the marinade/stew sauce in a medium-sized bowl and set aside for later.

 

Step 2: Cut up the chicken thighs and marinate

Cut the chicken thighs into bite-sized chunks. Place the chicken pieces and the marinade/stew sauce together in a ziplock bag or bowl together. Mix well to ensure all of the chicken is covered in the marinade. Place in the refrigerator to marinate for 2 hours. 

 

Step 3: Let’s start cooking

Place a pot on medium-high heat, once the pan is hot add in olive oil and the marinated chicken. Stir-fry for about 5 minutes. 

 

Step 4: Add in the water and let it come to a boil

Then add the water to the pan with the chicken, and turn up the heat to high to allow the chicken and water to come to a boil. 

 

Step 5: Cover with a cracked lid and let it cook

Once it has reached a boil, turn down to medium heat, cover the pot with a lid but leave it cracked to allow steam to escape, and allow it to continue to cook for 10 minutes.

 

Step 6: Add in the onion

Add in the white/yellow onion to the pot with the chicken. Let it continue cooking for another 10 minutes with the lid.

 

Step 7: Finish it with green onions on top and enjoy!

Place the green onions on top of the soup. Remove from heat and serve! Enjoy!

This flavorful stew recipe is made with boneless chicken thighs that are first marinated in a spicy Korean-style marinade.

Serving suggestions

We recommend serving this stew with freshly steamed rice (of course). However, you can also enjoy this stew without the rice if you are trying to stay low carb. This stew would be great by itself, or alongside a variety of vegetable side dishes.

 

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This flavorful stew recipe is made with boneless chicken thighs that are first marinated in a spicy Korean-style marinade.

Spicy Korean-style Chicken Thigh Stew

Yield: 4 Servings
Prep Time: 2 hours 5 minutes
Cook Time: 27 minutes
Total Time: 2 hours 32 minutes

This flavorful stew recipe is made with boneless chicken thighs that are first marinated in a spicy Korean-style marinade.

Ingredients

  • 1lb Chicken thighs (with skin is fine, but boneless)
  • 1 medium onion (about 1 cup, 1” chopped pieces)
  • 5 green onions, cut on the diagonal
  • 2 Tbsp olive oil
  • 1 cup of water

For the marinade/stew sauce:

  • ½ tsp salt
  • 1 tsp black pepper
  • 2 Tbsp Korean red chili pepper powder (gochugaru)
  • 2 Tbsp soy sauce
  • 1 tsp fish sauce
  • ½ tsp brined/salted shrimp
  • 1 Tbsp sesame oil
  • 1 tsp Dasida beef powder soup stock
  • 1 Tbsp garlic cloves, minced (about 3 garlic cloves)
  • 1 tsp ginger root, minced
  • 1 Tbsp sugar

Instructions

  1. First, let’s make the sauce. Mix together all of the ingredients for the marinade/stew sauce in a medium-sized bowl and set aside for later.2
  2. Cut the chicken thighs into bite-sized chunks. Place the chicken pieces and the marinade/stew sauce together in a ziplock bag or bowl together. Mix well to ensure all of the chicken is covered in the marinade. Place in the refrigerator to marinate for 2 hours.
  3. Place a pot on medium-high heat, once the pan is hot add in olive oil and the marinated chicken. Stir-fry for about 5 minutes.
  4. Then add the water to the pan with the chicken, and turn up the heat to high to allow the chicken and water to come to a boil.
  5. Once it has reached a boil, turn down to medium heat, cover the pot with a lid but leave it cracked to allow steam to escape, and allow it to continue to cook for 10 minutes.
  6. Add in the white/yellow onion to the pot with the chicken. Let it continue cooking for another 10 minutes with the lid.
  7. Place the green onions on top of the soup. Remove from heat and serve! Enjoy!
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