Dakjjim—Korean-style chicken with potatoes

Total time 50 mins

15 mins preparation time

35 mins cooking time

Tender chicken thighs braised with vegetables in Kikkoman Soy Sauce and finished with Kikkoman Sesame Oil. A thick, glossy sauce and a crisp topping of sesame seeds and spring onions give it a distinctive Korean flavour.

Ingredients

10 portion(s)

For the dish:

45 ml

vegetable oil

1.2 kg

boneless chicken thighs, cut into pieces (approx. 2 × 2 cm)

30 g

garlic (6 cloves), finely chopped

200 g

onion, thinly sliced

400 g

carrots, diced (approx. 2 × 2 cm)

800 g

potatoes, peeled and diced (approx. 2 × 2 cm)

3 g

dried red chilli pod

600 ml

chicken or vegetable stock

200 ml

Kikkoman Naturally Brewed Soy Sauce

200 ml

oyster sauce

60 g

brown sugar

30 ml

Kikkoman Sesame Oil

For garnish:

50 g

white sesame seeds, toasted

100 g

spring onions, finely sliced into strips

Allergens:

Soy, Gluten, Sesame, Shellfish

Total weight per portion:

340 g

Weight per ingredient:

Vegetable sauce: 220 g
Chicken: 100 g
Spring onions: 10 g
Sesam: 5 g

Preparation

Step 1

In a large wok or pot, heat the vegetable oil and fry the chicken pieces for 5–6 minutes until golden brown, stirring occasionally.

Step 2

Add the garlic, onion, carrot, potatoes and dried chilli. Sauté for about 3 minutes.

Step 3

Pour in the stock, Kikkoman Soy Sauce and oyster sauce, then add the sugar. Bring to the boil, reduce the heat and simmer for 30–35 minutes until the chicken is tender, the vegetables are cooked, and the sauce thickens.

Step 4

Stir in the Kikkoman Sesame Oil, mix well and serve sprinkled with the sesame seeds and spring onions.

Tip

Best served with jasmine rice or sticky Korean rice.

Recipe-ID: F1136

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