Korean Spicy Chicken and Potatoes Recipe

Korean Spicy Chicken and Potatoes Recipe

Ingredients

2 Ibs boneless, skinless chicken thighs and breasts, fat trimmed & cut into small pieces

8 ounces of potatoes, cut into large chunks

2 large carrots, cut into large chunks

1 large onion, cut into large chunks

Sauce 3 Tbs Korean chili flakes

2 Tbs Korean chili paste

4 Tbs low-sodium soy sauce

2 Tbs mirin

2 Tbs honey or corn syrup

1 Tbs sesame oil

4 garlic cloves, minced

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sesame seeds

green onion, chopped

Directions

In a small bowl, combine all the sauce ingredients and mix well.

Add prepared chicken and vegetables to crockpot. Stir in sauce and mix well until evenly incorporated.

Cover and cook for 4 hours on low or 2 hours on high until the chicken is fully cooked. Once done, stir in chopped green onion. Top with sesame seeds and serve with rice.