Best 7 Korean Spicy Chicken And Potato Tak Toritang Recipes
Korean spicy chicken and potato tak toritang is a hearty, flavorful dish that celebrates the bold flavors of Korean cuisine. Its base of tender chicken and succulent potatoes, immersed in a spicy, savory sauce made with gochujang (Korean chili pepper paste), gochugaru (Korean chili powder), and other aromatic ingredients, creates a symphony of taste that will satisfy any palate. A staple in many Korean households, this dish is perfect for those who love a bit of heat and crave the vibrancy of Korean cooking. With its easy-to-follow steps and readily available ingredients, preparing this dish is a delightful culinary adventure that promises to bring warmth and satisfaction to any kitchen.
Let's cook with our recipes!
KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.
Provided by sarakyong
Categories World Cuisine Recipes Asian Korean
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
- Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g
KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
I found this recipe on Allrecipes, submitted by Sarah Kyong and it has 44 reviews! A popular dish! I hope you enjoy! Here's what she says: A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. It's Korean name is 'gochujang'. I have made some changes after reading the reviews. This can also be cooked in a crockpot for several hours.
Provided by Sharon123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic.
- Pour in water and soy sauce, and stir in sugar and hot pepper paste.
- Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
- You may also cook this in the crock pot for several hours.
- The liquid will thicken as it cools.
- Enjoy!
Nutrition Facts : Calories 673.3, Fat 25, SaturatedFat 6.9, Cholesterol 229.8, Sodium 1607, Carbohydrate 48.1, Fiber 6.2, Sugar 11.7, Protein 62
KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
Modified a recipe I found on-line. Not sure where it was from. This says spicy but it wasn't for my family. Maybe adding more paste would help, but I choose to keep it milder for the kids.I think this would be easy for the crockpot. DH says it reminds him of a Korean Pot Roast, but with chicken;)
Categories Poultry Asian Asian Poultry Dinner Poultry Dinner
Yield 6
Number Of Ingredients 9
Steps:
- Serve over rice. (rice not included in calories shown) makes 4-6 servings
- In large pot, add chicken, potatoes, carrots, onion, sugar, soy sauce. Mix water and red pepper paste together , then add to pot. You could add the pepper paste and water directly to the pot, just make sure paste gets distributed well.
- Bring to a boil, reduce and simmer until potatoes and chicken are done.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.
Provided by sarakyong
Categories Korean Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
- Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g
KOREAN SPICY CHICKEN STEW (DAKDORI TANG)
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores.
Provided by Sara Bonisteel
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
- In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
- Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
- Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1432 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY KOREAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger
Provided by Alvin Zhou
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mix the ingredients for the batter in a bowl until smooth with no lumps.
- Heat oil in a pot to 340°F (170°C).
- Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
- Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
- Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
- Fry the wings a second time until golden brown and crispy. Drain and set aside.
- In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
- Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
- Enjoy!
Nutrition Facts : Calories 1294 calories, Carbohydrate 164 grams, Fat 52 grams, Fiber 2 grams, Protein 43 grams, Sugar 53 grams
SPICY KOREAN CHICKEN
This was one of my favorite dishes growing up...mom would make it at least once a week. Sometimes she would add potato cubes and fresh ginger, but this is the way we preferred it. I'm not sure what the proper name for it is, sorry! If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin.
Provided by J e l i s a
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil wings in pot until blood no longer visible.
- Drain.
- Mix ingredients together and bring to boil.
- Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
- Cook until carrots reach desired tenderness.
- Serve with sticky white rice.
Nutrition Facts : Calories 377.2, Fat 23.6, SaturatedFat 6.6, Cholesterol 113.2, Sodium 1385.5, Carbohydrate 10.2, Fiber 2, Sugar 5, Protein 30.2
Tips:
- Choose the right chicken. For this recipe, bone-in, skin-on chicken thighs or drumsticks work best. The bones and skin add flavor to the dish, and the meat stays moist during cooking.
- Use a large pot. You'll need a large pot to fit all of the ingredients comfortably. A Dutch oven or stockpot is a good option.
- Don't overcrowd the pot. If you overcrowd the pot, the chicken won't cook evenly. Cook the chicken in batches if necessary.
- Use a variety of vegetables. This recipe calls for potatoes, carrots, and onions, but you can also add other vegetables like bell peppers, celery, or mushrooms.
- Season the chicken and vegetables well. Use a generous amount of salt, pepper, and garlic powder to season the chicken and vegetables. You can also add other spices like paprika, cumin, or chili powder.
- Bring the sauce to a boil, then reduce heat and simmer. This will help the flavors of the sauce to meld together.
- Serve over rice. Korean spicy chicken and potato tak toritang is traditionally served over rice. You can also serve it with noodles or bread.
Conclusion:
Korean spicy chicken and potato tak toritang is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a hearty and flavorful dish that is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give this one a try.
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