Spicy and Sweet Braised Chicken (Dakdoritang) – Reduced Sauce Version
Dakdoritang with a Rich, Concentrated Sauce, Perfect for Mixing with Rice
We’ve made a Dakdoritang with a reduced, savory sauce that’s perfect for mixing with rice. The spicy and sweet seasoning deeply infuses the chicken and vegetables, making it an irresistible rice accompaniment. This recipe is perfect for special occasions or to make an everyday meal more bountiful. Let’s get started on this delicious Dakdoritang!
Main Ingredients- 1 whole chicken, cut for Dakdoritang (pre-cut)
- 5 medium potatoes
- 15-20 fresh chestnuts
- 1 medium onion
- 2 bay leaves
- A little green part of a scallion (for garnish)
Spicy & Sweet Sauce- 3 Tbsp cooking wine (or Mirin, Soju, Cheongju)
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (regular, Jin Ganjang)
- 3 Tbsp Oligodang (corn syrup, adjust sweetness to taste)
- 1 Tbsp Sugar
- 1/2 tsp Black Pepper Powder
- 3 Tbsp Minced Garlic
- 1 tsp Ginger Powder (or 1/2 tsp grated fresh ginger)
- 1 Tbsp Perilla Oil (or Sesame Oil)
- 3 Tbsp cooking wine (or Mirin, Soju, Cheongju)
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (regular, Jin Ganjang)
- 3 Tbsp Oligodang (corn syrup, adjust sweetness to taste)
- 1 Tbsp Sugar
- 1/2 tsp Black Pepper Powder
- 3 Tbsp Minced Garlic
- 1 tsp Ginger Powder (or 1/2 tsp grated fresh ginger)
- 1 Tbsp Perilla Oil (or Sesame Oil)
Cooking Instructions
Step 1
First, prepare your pre-cut chicken for Dakdoritang. Place the chicken in a pot and add enough water to just cover it. Add 3 tablespoons of cooking wine (or Mirin, Soju, Cheongju) and bring to a boil. Simmer for 5 minutes. This step helps to remove impurities and any gamey smell from the chicken.
Step 2
After parboiling, drain the chicken and rinse it thoroughly under cold running water. Return the washed chicken to the pot and add fresh cold water, enough to generously cover the chicken. Add the 2 bay leaves and bring to a boil over high heat.
Step 3
While the chicken is simmering, let’s make the delicious sauce! In a large bowl, combine 3 tablespoons of Gochujang, 4 tablespoons of Gochugaru, 4 tablespoons of Soy Sauce, 3 tablespoons of Oligodang, 1 tablespoon of Sugar, 1/2 teaspoon of Black Pepper Powder, 3 tablespoons of Minced Garlic, 1 teaspoon of Ginger Powder, and 1 tablespoon of Perilla Oil. Mix everything well until thoroughly combined. You can adjust the amount of Oligodang or sugar according to your preference.
Step 4
Prepare 5 medium potatoes by peeling them. Cut them into large, bite-sized pieces, such as halves or quarters, suitable for Dakdoritang. You can substitute sweet potatoes for regular potatoes for a sweeter flavor. If using sweet potatoes, slightly reduce the sweetness in the sauce.
Step 5
Next, prepare the fresh chestnuts. You can also use frozen chestnuts if you have them. It’s okay to skip this ingredient if you don’t have chestnuts; the dish will still be delicious.
Step 6
Now, pour all the prepared sauce into the chicken broth that’s been simmering (from step 2). Stir well to dissolve the sauce. Skim off any foam that rises to the surface while it’s cooking to ensure a clean and flavorful broth. Keep the heat on high.
Step 7
Once the sauce has been added and the mixture comes to a boil, continue to simmer for about 20 more minutes. When the chicken is partially cooked, add the cut potatoes and the prepared chestnuts. Cover the pot and continue to cook over medium-low heat for another 10 to 15 minutes, or until the potatoes and chestnuts are tender.
Step 8
Finally, roughly chop 1 onion and place it on top of the Dakdoritang. Finely chop the scallion and add it to the pot as well. If you are using dried scallions, you can add them now. Cook for another 5 minutes to allow the vegetables to release their sweetness into the stew.
Step 9
Taste the sauce and adjust the seasoning as needed. Add more soy sauce if it’s too bland, or a bit more sweetener if it’s not sweet enough. For an even more satisfying meal, you can add soaked glass noodles, udon noodles, or ramen noodles towards the end of cooking. Enjoy your delicious Dakdoritang with a bowl of hot rice!
