Reviewed: May 1, 2012

I typed in chicken and potatoes in the search bar and they gave me this dish. I read the reviews and it seemed legit. I love spicy food..so I went for it. Followed the recipe as exactly written and I'm so glad I took a risk on this dish.. I was a little nervous about the chicken /veggie ratio compared to the sauce ratio..it seemed like there wasn't enough sauce but I thought to myself if I needed to add water later on I can.. I'm glad I didn't add water cause the sauce expanded and covered most of the chicken.The flavors of everything was so balanced you could taste the sweetness with the spicy and the veggies just soaked up the sauce it was like my taste buds were on a roller coaster ride of flavors..One other thing is it wasn't as spicy as it smelled ..but I think next time when I make this for my kids I will cut down on the hot pepper paste. Good comfort food with a little SPICE :)

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Reviewer:

AlishaL.

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

Reviewed: Mar. 26, 2012

Very Good! Cant wait to Make it again! My whole Family ate it! I Used the Chili Sauce w/the Rooster on the Jar, I Got it from a Cambodian/Asian Store.. I Only Used 1 TableSpoon Of the Chili Sauce & it wasnt that Spicy So Next time Im Gonna try 2 TableSpoons.

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Reviewer:

Jennifuh

Home Town: Boston, Massachusetts, USA

Reviewed: Mar. 10, 2012

This is fantastic. I made exactly as directed except I used two pounds boneless skinless thighs. I served with sushi rice on the side. I normally only cook brown rice but I think that sticky sushi rice complements this well. This might be one of the 5-10 best dishes I have ever made, and I am 50 years old so that is saying something. As others have said, the liquid might not seem enough at first but keep simmering and stirring and you will be rewarded. I simmered about 1:15 but it would tolerate even longer if you wanted to. Very nice dish.

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Reviewer:

Memphis Dad

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Feb. 17, 2012

Almost perfect... Needs 1tbsp of sesame seed oil! Also, I used drumsticks instead of drumettes.

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Reviewer:

iluv2cook!

Reviewed: Feb. 11, 2012

My husband loved this! The smell this dish gave off while it was simmering was divine. I did add some more water to make it a little more soupy and more hot pepper paste to make it spicier, which it did not need (the paste). I used semi-thawed chicken breasts and cubed them into bite sized pieces, served it over brown rice. Delicious and oh so easy to prepare.

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Reviewer:

bbglo

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

very easy to make. thanks for the recipe!

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Reviewer:

sykang36

Reviewed: Nov. 4, 2011

I'm Korean, and this is pretty similar to what my mother makes. Generally I just start the whole pot at once, but my mom said I could throw in the carrots a little later to keep them colored. Also, careful not to make the sauce too watery, it's supposed to be a little thicker.

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Reviewer:

blu_starr

Reviewed: Oct. 28, 2011

My Korean husband loooved this. We moved to a small town which has no korean restaurants and this was my first attempt at a korean dish. The grocery store only had a korean sweet and spicy paste but it still came out delish, and I was told to make this more often. YUm Yum Yum

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