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    You are in: Home / Recipes / Spicy Korean Chicken Recipe
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    Spicy Korean Chicken

    Spicy Korean Chicken. Photo by J e l i s a

    1/1 Photo of Spicy Korean Chicken

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    J e l i s a's Note:

    This was one of my favorite dishes growing 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.

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    Units: US | Metric

    • 12 chicken wings, cut in 2, tips discarded or boneless chicken
    • 1 large onion, sliced
    • 1 green bell pepper, sliced
    • 236.59 ml carrots, cut in 1 inch diagonal slices or 236.59 ml baby carrots, cut in half lengthwise
    • 73.94-88.74 ml soy sauce
    • 0.25 ml black pepper
    • 4.92 ml sugar
    • 59.14 ml water
    • 59.16 ml red pepper paste, (kochujang)
    • 4.92 ml crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)


    1. 1
      Boil wings in pot until blood no longer visible.
    2. 2
    3. 3
      Mix ingredients together and bring to boil.
    4. 4
      Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
    5. 5
      Cook until carrots reach desired tenderness.
    6. 6
      Serve with sticky white rice.

    Ratings & Reviews:

    • on October 29, 2009


      The Korean name for this dish is Dak Dori Tang. I was born in Korea and spent 3 years there as an adult between the 2 Air Force Bases there. You can find this in Korean restaraunts in the US and throughout Korea (in the hibachi style/cook in front of you restaraunts). You can also add the clear noodles to the potatoes, and carrots! Definitely one of my favorites!

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    • on May 06, 2009


      This is my second recipe to use on this site. My wife is Korean and I think she was a bit shocked at how good it tasted. In the past I have just guessed at ingredients and did OK. It's nice to have a site like this that allows people to vote on how good something is. A recipe is a recipe is a recipe and I am sure nobody puts one up thinking it is trash. This system and this dish is perfect. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2003


      Yum, J! I used chicken drumettes and red bell pepper just out of personal preference. This was so tremendously easy, I was able to try three other of your recipes for the first time for a complete Korean meal. (All your recipes are easy!!!) :) It was so delicious!!! Served with rice, Spicy Pepper Steak #33347, Sesame Spinach #30471, and Spicy Cucumbers #30457. I wish I would have braved your recipes earlier. We'll be having Korean night in our house now regularly. :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Spicy Korean Chicken

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.1
    Calories from Fat 212
    Total Fat 23.6 g
    Saturated Fat 6.6 g
    Cholesterol 113.1 mg
    Sodium 1385.4 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 2.0 g
    Sugars 5.0 g
    Protein 30.1 g

    The following items or measurements are not included:

    red pepper paste

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