Learn how to make a delicious Asian chicken stew. The tender chicken pieces and potatoes are coated in a spicy sauce made with Gochujang paste.
This Asian chicken stew has become one of my favorite chicken dishes lately. I have already cooked it several times; it is just that good.
It's a very straightforward recipe, with no special techniques or steps required, just a few good ingredients and a minimum of effort. And the result is mouthwatering.
If you like this Asian chicken stew, check out the Gochujang Chicken Breast or the Kimchi Fried Rice - Bokkeumbap. Korean food is so great; you should really try some recipes.
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Recipe ingredients
Chicken: You can use a whole chicken, cut into eight parts, or bone-in chicken pieces like thighs or drumsticks, or a mix of both.
Korean Gochujang paste is an essential ingredient in this Asian stew recipe and the only one you might need to source from an Asian grocery store or online. I used a medium-heat Gochujang for this dish.
Use more to make Gochujang Chicken Breast or Gochujang Fried Rice.
See the recipe card for full information on ingredients and quantities.
How to make Asian chicken stew?
Mix the sauce ingredients in a large pot. It should be wide and not too tall, a thick-bottomed pot or Dutch oven, a pot large enough to hold all the meat pieces in a single layer. Whisk in the Gochujang paste and the honey, and add the chili flakes and the pepper.
Step #1: Skin the chicken pieces (if desired) and place the parts in the pot. Bring to a boil, reduce the heat, and simmer on medium heat, covered, for about 15 minutes.
Step #2: Add the chopped vegetables (potato chunks, onion, carrots, fresh garlic, and fresh ginger), stir well, cover again, and cook for 15 minutes or until the potatoes are tender.
Step #3: Remove the lid and continue cooking for about 10 minutes or until the meat is cooked through and the Gochujang sauce is slightly thickened.
Step #4: Thicken the sauce, if desired, with a small amount of cornstarch slurry (optional).
Step #5: Finish the dish: Stir in the sesame oil, check the seasoning, and sprinkle the Korean chicken stew with chopped green onions and toasted sesame seeds just before serving.
Storage
Refrigerate the Asian chicken stew in an airtight container for 3-4 days. Reheat well before serving.
I don't recommend freezing the stew. Frozen potatoes are not nice once defrosted and reheated.
How to serve?
We served the Korean chicken stew with kimchi, but a green salad with vinaigrette dressing would also be great.
Spicy Asian Chicken Stew
Equipment
- Large Dutch oven or thick-bottomed pot
Ingredients
Sauce:
- 1 ยฝ cups water
- ยผ cups soy sauce
- 2 tablespoons rice vinegar Note 1
- 1-2 tablespoons Korean Gochujang paste Note 2
- 2 tablespoons honey
- ยฝ teaspoon red chili flakes
- ยผ teaspoon ground black pepper
Stew:
- 2.5 lbs chicken thighs
- 1 lb potatoes
- 2 carrots
- 1 medium onion
- 6 garlic cloves
- 1 thumb-size piece of ginger
- 1 tablespoon cornstarch optional, Note 3
- 1-2 tablespoons cold water optional
Serving:
- 2 scallions
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- fine sea salt
Instructions
- Combine sauce ingredients: Use a wide, thick-bottomed pot or Dutch oven that will hold all the chicken pieces in one single layer. Place the water, soy sauce, rice vinegar, Gochujang paste, honey, chili flakes, and pepper into the pot. Whisk well.1 ยฝ cups water + ยผ cups soy sauce + 2 tablespoons rice vinegar + 1-2 tablespoons Korean Gochujang paste + 2 tablespoons honey + ยฝ teaspoon red chili flakes + ยผ teaspoon ground black pepper
- Cook chicken: Skin the chicken pieces and arrange them in the pot in a single layer. Bring to a boil, reduce heat to medium, and simmer, covered, for about 15 minutes.2.5 lbs chicken thighs
- Prepare vegetables: In the meantime, peel and chop the potatoes into large chunks. Cut the carrots and the onion into chunks as well. Peel the garlic cloves and chop them finely. Peel and grate the ginger.1 lb potatoes + 2 carrots + 1 medium onion + 6 garlic cloves + 1 thumb-size piece of ginger
- Cook vegetables: Add the prepared vegetable to the pot and stir to make sure that they are all mixed in the sauce. Cover again and cook for further 15 minutes or until the potatoes are tender.
- Remove the lid from the pot and continue cooking for about 10 minutes until the chicken is cooked through and the sauce is slightly thickened.
- Thicken sauce: If you like your sauce to be thicker, you can thicken it with a small amount of cornstarch slurry. Mix cornstarch with cold water to form a thick yet still runny paste. Whisk this slurry into the boiling sauce, let it bubble briefly, and remove the pot from the heat.1 tablespoon cornstarch + 1-2 tablespoons cold water
- Adjust taste: Stir in the sesame oil, check the seasoning, and sprinkle the chicken stew with chopped scallions and toasted sesame seeds just before serving. 1 tablespoon sesame oil + fine sea salt + 2 scallions + 1 teaspoon toasted sesame seeds
Notes
- Cider vinegar can be used instead.
- Use Gochujang paste according to taste. My paste is medium, yet so hot I cannot use more than one tablespoon if I want the kids to be able to eat with us.
- The sauce: You will only need the cornstarch slurry (made with corn starch and water) if you desire your sauce to be thicker. Otherwise, you can leave this step out.
Kelly | Foodtasia says
Adina, this stew looks so cozy and homey. Love the Korean flavors in it. I'll look for the Gochujang paste in my local Korean market. I'd love to wrap up in a cozy blanket and eat a big bowl of it right about now!
mjskitchen says
IMO - Korean Gochujang paste is the best chile paste out there. I put it on everything and because of that I know that this chicken stew could easily become a favorite. It looks quite hearty and very delicious!
Marvellina | What To Cook Today says
This is definitely one of my favorite. Gochujang paste is very versatile. Very similar to Chinese fermented bean paste, if not the same!
allie says
Hi Adina - this looks like a great stew! I well remember the Gochujang paste from your Korean chicken wings post. This looks like a great way to use chicken and I like that you don't need a lot of fancy ingredients for a different flavor pop. I already have the sesame seeds, garlic, rice vinegar and fresh ginger on hand. It's super cold here right now, the wind is whistling - this would be a great stew for cozying up by the fire. Your blog looks great, BTW - I really like the layout. Have a great day, hope all is well with you and your family. XO
angiesrecipes says
This would be really nice with some parsley rice!