Korean Spicy Chicken and Potatoes

Cooking a Korean meal can sometimes feel like a huge production.  Alongside a warm bowl of rice, you have the “star” of the table (usually some type of soup, stew, marinated meat, or grilled fish)

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

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

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

3) 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.