Korean Spicy Braised Chicken

Ingredients

1 whole chicken (about 3 1/2 to 4 lbs) cut into to pieces, remove excess fat.
2 large potatoes, cut into big chunks
1 1/2 cups baby carrots or 2 large carrots, cut into big chunks
1 small onion, sliced
1-2 jalapeno, sliced
3 green onions, sliced
2 cups broth or water

Sauce:
3T korean red chlie paste, kochujang
3T Korean red pepper flakes, gochugaru
3T mirin
2T soy sauce
2T sugar
2T minced garlic
1 tsp minced ginger

Method

In a small bowl, mix together the sauce ingredients. Set aside.

Heat 2 quarts water until boiling and blanch the chicken pieces for 1min. Drain the chicken then rinse in cold water and drain again. (this step will remove any impurities)

In a large pot, place the chicken, potato, carrot, and the sauce. Stir well. Add 2 cups broth or water. Bring it to a boil over high heat. Reduce the heat to medium, cover and cook for 15 -20 mins.

Add the onion to the chicken. Cover and cook for another 5-10mins. Uncover, cook until the chicken is tender and the sauce is slightly thickened, about 10mins. 

Taste to see if you need additional salt.
Stir in the green onions and jalapeno, cook additional for 2-3 mins. Sprinkle sesame seeds. Serve with hot steamed rice. 

*cooking time will vary depending on the size of your chicken and amount vegetables.