Spicy Braised Chicken and Potato Salad recipe - ingredients, nutrition and when to eat it
This salad combines chicken lightly coated in dakbokkeumtang sauce with fluffy potatoes and crisp lettuce.
This salad combines chicken lightly coated in dakbokkeumtang sauce with fluffy potatoes and crisp lettuce. It has a gentle spicy kick, followed by the freshness of the vegetables, making it a good choice for lunch or a light dinner.
Salads & light · 25 minutes to cook
Nutrition (per 316.8g serving): 344.2 kcal · protein 22.9g · carbohydrate 28.3g · fat 14.9g · sodium 588.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t boil the potatoes too long; remove them when a chopstick slides in easily so they hold their shape.
Tips: Add the lettuce just before serving to keep it crisp against the warm chicken.
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Ingredients (1 serving)
- Boneless chicken thighs — 100 g
- Potato — 1 pc
- Lettuce — 4 sheet
- Gochujang — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp