This dish is a comforting, one-pot wonder that marries the richness of dark meat chicken with the earthy depth of hot fermented bean paste. The sauce, built on a foundation of soy sauce and sugar, reduces into a glossy, spicy glaze that clings to every bite. Potatoes and onions simmer until fork-tender, absorbing the bold, umami-packed flavors, while fresh green and red peppers add a vibrant crunch and slight heat at the end. It’s a hearty, rustic meal that feels both nourishing and indulgent. Perfect for a cozy weeknight dinner or a casual gathering, this recipe is incredibly forgiving and improves as it sits. Serve it steaming hot over a mound of white rice, sprinkled with toasted sesame seeds for an extra layer of nutty aroma. It’s the kind of food that warms you from the inside out, offering a robust, satisfying flavor profile that lingers on the palate long after the last spoonful is gone.
Chicken with Hot Bean Paste
Description
This dish is a comforting, one-pot wonder that marries the richness of dark meat chicken with the earthy depth of hot fermented bean paste. The sauce, built on a foundation of soy sauce and sugar, reduces into a glossy, spicy glaze that clings to every bite. Potatoes and onions simmer until fork-tender, absorbing the bold, umami-packed flavors, while fresh green and red peppers add a vibrant crunch and slight heat at the end. It’s a hearty, rustic meal that feels both nourishing and indulgent. Perfect for a cozy weeknight dinner or a casual gathering, this recipe is incredibly forgiving and improves as it sits. Serve it steaming hot over a mound of white rice, sprinkled with toasted sesame seeds for an extra layer of nutty aroma. It’s the kind of food that warms you from the inside out, offering a robust, satisfying flavor profile that lingers on the palate long after the last spoonful is gone.Ingredients
Directions
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In a large pot or Dutch oven, combine the chicken pieces, light soy sauce, and sugar.
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In a separate small bowl, gradually add water to the Hot Fermented Bean Paste, whisking or stirring until smooth and well-combined.
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Pour the bean paste mixture into the pot with the chicken. Bring the liquid to a boil over medium-high heat.
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Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 10 minutes.
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Peel and cube the potatoes. Peel and quarter the onion. Add both to the pot.
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Ensure the liquid is simmering, cover again, and continue to cook for another 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
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Meanwhile, slice the red and green peppers into thin strips or bite-sized pieces.
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Add the sliced peppers and freshly ground pepper to taste to the pot. Simmer uncovered for 5 more minutes until the peppers are just tender-crisp.
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Transfer to serving bowls and sprinkle generously with roasted sesame seeds. Serve hot.
Note
This dish keeps well in the refrigerator for up to a week. The flavors deepen and meld together nicely, making it even better the next day.
If you cannot find Hot Fermented Bean Paste (Doubanjiang), you can substitute with a mix of gochujang (Korean chili paste) and a bit of miso, though the flavor profile will differ slightly.
Dark meat chicken (thighs or drumsticks) is preferred for its richness and ability to stay moist during simmering, but breast meat can be used if added later in the cooking process to prevent drying out.
For a thicker sauce, simmer the final step uncovered for a few extra minutes to reduce the liquid.
