Recipes/Korean_Chicken

Based on these two: https://mykoreankitchen.com/spicy-korean-chicken-stew/ and https://www.mjandhungryman.com/instant-pot-korean-chicken-and-potatoes/

Ingredients:

  • 1kg / 2.2 pounds chicken thighs
  • 2 potatoes (500g / 1 pound), cut into medium pieces
  • 1 large carrot (200g / 6-7 ounces), cut into medium pieces
  • 1 onion (190g / 6.7 ounces), diced finely
  • 1 stalk of green onion (20g / 0.7 ounces), thinly sliced
  • 1 tsp roasted sesame seeds

Sauce:

  • 3 Tbsp gochujang (Korean chili paste) (optional)
  • 2 Tbsp gochugaru (Korean chili flakes) (optional)
  • 2 Tbsp rice wine
  • 2 Tbsp Mirin
  • 4 Tbsp soy sauce
  • 2 Tbsp sugar or honey
  • 1 Tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • A few sprinkles ground black pepper

Directions:

  1. put the ‘Ingredients’ above in the instant pot.
  2. mix all of the ‘Sauce’ items above in a bowl, and pour over the chicken and veggies. Stir to mix well
  3. Set the Instant Pot for high pressure, 10 minutes. quick release when done
  4. use kitchen shears to cut the chicken into bite sized chunks
  5. if the sauce needs thickening, put on saute for a moment and add about 15g cornstatch mixed with water and stir until thickened.
  6. serve over rice or rice noodles.