The key point to this recipe is marinating the chicken for over four hours. This process will really season the chicken. We use boneless skinless thighs, but you can really use any part of the chicken. Legs and thighs are used a lot in Korea, or whole chicken.
Ingredients
- 1.8 pounds chicken
- Salt
- 5 tablespoons chopped garlic
- ¼ cup oil
- 1 tablespoon fine chili pepper powder
- 4 tablespoons coarse chili pepper powder
- ½ cup soy sauce
- 2 tablespoons sugar
- ½ tablespoon minced ginger
- ½ teaspoon black pepper
- 1 pound potatoes
- 6 ounces onion
- 1–2 Serrano peppers, sliced (depending on your heat preference)
- 5 ounces rice cakes
- 3 ounces green onion
Preparation
Rub the chicken with salt and let sit for 4 hours.
Place the chopped garlic and oil in a pan and cook over low to medium heat for 10 minutes. Do not overcook the garlic.
Add chili powders into the pan and cook over low to medium heat for about 10 minutes.
Add soy sauce, sugar, ginger and pepper into the pan. Stir it and cook over medium heat.
Add chicken, sauce, potato and water to a pot. Cook for 15–20 minutes.
Add onion, Serrano and rice cake and cook another 10 minutes.
Garnish with green onion.
