Slow Cooker Korean Style Spicy Soy Sauce Chicken. Make Cooking With Your Slow Cooker Even Easier With McCormick® Slow Cooker Sauces. Prepare the chicken: Season the chicken breasts with salt and place them in the slow cooker. Make the sauce: In a small bowl, mix together the sesame oil, honey, soy sauce, garlic and ginger.

It's a little spicy and a little sweet, with plenty of bold flavor from garlic, soy, and sesame. Korean spicy chicken is slow cooked to tender perfection, then slathered with homemade Korean BBQ sauce. Slow Cooker Korean Style Spicy Soy Sauce Chicken A slow cooker version of an easy, delicious, and spicyhot family favorite. You can cook Slow Cooker Korean Style Spicy Soy Sauce Chicken using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Slow Cooker Korean Style Spicy Soy Sauce Chicken

Prepare 3 pounds of bone-in chicken pieces (I think drums and thighs are best).
You need 1/2 of a medium onion, cut into 1-inch pieces.
You need 2 of large carrots, peeled and cut into 1-inch thick pieces.
You need 1/2 of a bell pepper, cut into 1-inch squared pieces.
You need 1/4 cup of soy sauce to start.
Prepare 1/4 cup of gochujang (Korean red chili paste) Sriracha is an imperfect but also delicious substitute.
You need 3-5 Tablespoons of sugar, depending on how sweet you like your food.
Prepare 1/2 cup of dry-ish white wine or sake if you've got some laying around.
It's 1/2 cup of water (if you don't have the wine, then it's 1 cup water).

There are all different types of Korean Chicken recipes but most often it refers to some type of sweet and spicy chicken. The sauce is usually made from a combination of soy sauce, rice vinegar, gojuchang (Korean hot sauce), and brown sugar. Unlike dakdoritang (닭도리탕), a chicken dish that is cooked in a spicy red sauce, this dakjjim recipe is braised in a sweet and savory sauce. It gets the spicy kick from fresh or dried hot peppers.

Slow Cooker Korean Style Spicy Soy Sauce Chicken instructions

Dump everything into your slow cooker and, with your hands, give everything a gentle turn and massage so you mix and distribute your seasonings evenly. If you have up to an hour to let everything sit before turning on the slow cooker, great. That'll help the flavors absorb into the chicken..
Cook on low for 8 to 10 hours, high for 5 to 7, keeping in mind the note at the top of the recipe. An hour or two before eating is a good time to adjust the seasoning so the added flavors can absorb - more soy sauce if you want it saltier, a little more sugar if you'd like it sweeter, more gochujang if you want it hotter (though the gochujang is also a salty flavoring element, so you might want to add some fresh or dried chilies if you want to increase heat without increasing the salt..
Because there is minimal liquid in the recipe to prevent a soupy flavor and texture, it would be ideal to be able to give everything a stir and redistribute the chicken at between 2 and 4 hours before eating so all parts of the chicken pieces can soak up the flavor. If you can't manage that because of your schedule, then doing it right when you get home and hopefully at least 30 minutes to an hour before you eat will help..
Enjoy with some steamed white rice or noodles of choice. :).

You can always leave them out if you or your kids don't care for spicy food. The cooking steps are pretty standard for slow cooker recipes. Dakdoritang (or dakbokkeumtang) is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. This recipe uses a combination of chicken thighs and wings and shows two ways to cook it - slow cooker and stove top. Place chicken thighs in the slow cooker and pour sauce over to cover.