cooking-time15min cooking-servings4 SERVINGS


  • 1 pack Sadia Chicken Griller, cut into big chunks
  • 2 potatoes peeled, and cut into big quarters 
  • 3 carrots, peeled and cut into big chunks 
  • 2 big white onions, cut into big chunks 
  • 6 cloves of garlic, chopped
  • 4 green onions, sliced into 2 inch long pieces
  • 1 fresh green chili peppers, chopped (optional)
For sauce:
  • 2 tbsp gochujang, Korean red pepper paste
  • 1 tbsp soy sauce
  • 1/2 tbsp gochugaru, Korean red pepper flakes (for spice)
  • 1 tbsp sugar or honey
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds, plus some for garnish


  1. Bring enough water to boil to blanch the chicken in a deep bottom pot; add in the chicken chunks and bring back to boil for about 5 to 10 minutes.
  2. Drain chicken with a strainer and rinse pot quickly. Rinse chicken under cold water and place back into the pot.
  3. Add potato, carrot, onion, garlic into the pot.
  4. In a small mixing bowl, combine gochujang, soy sauce, gochugaru, and sugar/honey. Add in the chopped chili peppers if preferred. Mix the sauce well and pour it into the pot, toss it well until chicken and vegetables are evenly coated.
  5. Cover and bring it to boil over medium high heat. Stir frequently.
  6. When it starts to boil, reduce heat to medium and simmer for about 40 minutes, stirring frequently for first 20 minutes to prevent the bottom of your pot from burning.
  7. Stir in green onion and then remove from heat. Transfer to a serving plate and sprinkle sesame seeds on top. Serve with warm cooked rice, kimchi and other favourite side dishes!

Chicken Griller (Without Giblets)

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