Spicy braised chicken breasts Dakbokkeumtang

🥘 Ingredients

• chicken breast
  2
• milk
  4 tbsp
• salt

Seasoning paste

• black pepper
  1/2 tsp
• garlic cloves (minced)
  4
• ginger (minced)
  1 tsp
• hot pepper past/gochujang
  2 tbsp
• korean hot pepper flakes/gochugaru
  1 tbsp
• soy sauce
  2 tbsp

Cook dakbokkeumtang

• apple
  1
• chicken breast
• green chili pepper (chopped)
  1
• green onions (cut into 1 inch pieces)
  2
• onion (sliced)
  1
• potato (peeled and cut into 1/2 to 1 inch thick bite sized chunks)
  8 oz
• water
  2.5 c

🍳 Cookware

• medium bowl

1. 1

   Cut each chicken breast crosswise into 2 1/2 inch chunks. You will get about 4 pieces.

   chicken breast: 2
2. 

   2

   Make 1 inch deep slits into each chunk 1/2 inch apart. Transfer them all to a medium bowl and sprinkle the salt over top and in the slits evenly.

   salt
3. 

   3

   Add the milk . Cover and refrigerate for at least 30 minutes and up to ⏱️ 2 hours .

   milk: 4 tbsp

Seasoning paste

1. 

   1

   Combine all the ingredients, soy sauce , korean hot pepper flakes/gochugaru , hot pepper past/gochujang , garlic cloves , ginger , black pepper in a small bowl and mix well with a spoon.

   soy sauce: 2 tbsp, korean hot pepper flakes/gochugaru: 1 tbsp, hot pepper past/gochujang: 2 tbsp, garlic cloves: 4 (minced), ginger: 1 tsp (minced), black pepper: 1/2 tsp

Cook dakbokkeumtang

1. 1

   Put a piece of chicken on the cutting board, the slit side up. Use your hands to push a few apple slices into each slit.

   apple: 1
2. 2

   Then transfer it to a pan or pot. I use a shallow 9 1/2 inch pan that's 2 1/2 inches deep.
3. 

   3

   Repeat with the rest of the chicken and the apple slices. If you have some leftover apple slices, put them anywhere in the pan.
4. 

   4

   Add the seasoning paste over the top of the chicken breast and add water . Cover and cook for ⏱️ 15 minutes over medium high heat.

   chicken breast, water: 2.5 c
5. 

   5

   Add the potato , onion , and green chili pepper . Gently stir the chicken and vegetables with a wooden spoon. Cover, reduce the heat to medium, and cook for another ⏱️ 15 minutes . If it boils over or the water is boiled down, add more water and crack the lid open a little.

   potato: 8 oz (peeled and cut into 1/2 to 1 inch thick bite sized chunks), onion: 1 (sliced), green chili pepper: 1 (chopped)
6. 6

   Open and add the green onions . Turn up the heat to medium high and stir for 1 minute until vigorously bubbling.

   green onions: 2 (cut into 1 inch pieces)
7. 7

   Remove from the heat.
8. 📝

   Serving tip: Transfer to the table and serve right away in the pan with rice, kimchi, and a few more side dishes. If you cook this in a large pot, you can use a ladle and transfer to a plate and serve.