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  • Eunji Han

Spicy Korean Chicken Skillet (Dak Dori Tang)


I wanted to create a summer friendly version of Dak Dori Tang, a spicy Korean chicken stew. I made this a little less stew-y and a bit more skillet-y. I also wanted to infuse Middle Eastern influences through mixing spices such as aleppo and sumac that mimic gochugaru that I picked up at my local spice store Market Spice in Pike Place Market.




INGREDIENTS:

  • 4-6 bone-in, skin on chicken thighs (about 2.75 pounds)

  • 2 Tbsp rice flour *paid link*

  • 1 Tbsp kosher salt

  • 1 Tbsp black pepper

  • 1 Tbsp sumac (tangy red spice reminiscent of lemon juice)

  • 1 tsp of gochugaru *paid link*

  • 2 Tbsp olive oil

  • 2 small carrots

  • 6 -8 medium shallots, peeled (chop bigger ones in half)

  • 2 -3 serrano peppers, diced (depending on how spicy you want it)

  • 2 cloves of garlic, minced

  • 2 scallions, sliced thinly

  • 4-5 pieces of perilla leaves

  • 1 cup of cherry tomatoes

  • 1 tsp sesame seeds *paid link*




Spicy Korean Sauce

  • 2 Tbsp gochujang (Korean chili paste)

  • 1 Tbsp gochugaru 

  • 1 Tbsp Aleppo pepper

  • 2 Tbsp rice wine

  • 2 Tbsp soy sauce

  • 1 Tbsp agave nectar or honey

  • 2 cloves of garlic, minced

  • 1 tsp grated ginger

  • 1 tsp sesame oil

  • pinch of salt & pepper



INSTRUCTIONS:

  1. Prep the chicken thighs by drying with paper towels. Sprinkle the rice flour, salt, sumac, gochugaru, and pepper over the chicken.

  2. In a cast-iron skillet, heat 1 tablespoon of oil over medium-high heat. Brown the chicken both sides about 6-7 minutes per side.

  3. Take the chicken out to a plate and let it rest while we cook the veggies.

  4. Lower heat to medium low heat. Add whole shallots, garlic, pepper, and carrots into the skillet and let it cook in the oil and chicken fat until they soften (about 10 minutes)

  5. Place the chicken back in the pot and add the spicy korean sauce (mix all the ingredients and then add). Splash a 1/4 cup of water so the onions don't stick to the pot.

  6. Cover the pot, turn the heat to low and simmer for 15-20 minutes. Make sure to check the chicken is fully cooked.

  7. Remove the lid and allow sauce to thicken for about 5 minutes and add cherry tomatoes, perilla leaves, and scallions and stir lightly.

  8. Season to taste and garnish with sesame seeds. Serve over rice with the sauce drizzled on top!



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