Description
Get ready for a treat that will awaken your taste buds with this Korean Spicy Chicken Stir Fry! This dish delivers an authentic burst of Korean cuisine right to your dinner table, combining spicy, savory, and sweet flavors in a quick stir-fry method.
Ingredients
- Boneless, Skinless Chicken Thighs
- Gochujang (Korean Chili Paste)
- Gochugaru (Korean Chili Flakes)
- Soy Sauce
- Non-Alcoholic Sweet Cooking Liquid (e.g., Apple Juice or a pinch of sugar)
- Sesame Oil
- Garlic (minced)
- Fresh Ginger (grated)
- Sugar or Honey
- Black Pepper
- Onion (thinly sliced)
- Cabbage (Napa or green, cut into roughly 1-inch squares)
- Carrots (sliced thinly or julienned)
- Green Onions (Scallions, both white and green parts)
- Neutral Cooking Oil (Vegetable, canola, or grapeseed oil)
- Toasted Sesame Seeds
Instructions
- Start by patting your boneless, skinless chicken thighs (or breasts) completely dry with paper towels.
- Cut the chicken into uniform bite-sized pieces, about 1-inch cubes.
- In a medium-sized bowl, combine all your marinade ingredients: the gochujang, gochugaru (if using), soy sauce, your chosen non-alcoholic sweet cooking liquid (apple juice or sugar/honey), sesame oil, minced garlic, grated ginger, sugar (if using granulated), and black pepper.
- Whisk everything together until you have a smooth, vibrant red paste. Taste and adjust for sweetness or spice if desired.
- Add the prepared chicken pieces to the bowl with the marinade.
- Using a spoon or your hands (wearing gloves is recommended!), toss the chicken until every piece is thoroughly coated in the spicy paste.
- For best results, cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, take this time to chop all your vegetables.
- Thinly slice the onion, cut the cabbage into 1-inch squares, and thinly slice or julienne the carrots.
- Chop your green onions, separating the white and light green parts from the dark green tops.
- Heat a large skillet, wok, or deep frying pan over medium-high heat. Add 1-2 tablespoons of neutral cooking oil.
- Once hot, add the marinated chicken in a single layer. Sear the chicken for 3-4 minutes per side, or until it develops a nice browned crust and is mostly cooked through.
- Remove the chicken from the pan and set it aside on a plate.
- Add a little more oil to the pan if needed. Add the sliced onions and carrots. Stir-fry for 2-3 minutes until they start to soften.
- Next, add the cabbage and the white and light green parts of the green onions. Continue to stir-fry for another 3-5 minutes.
- Return the partially cooked chicken to the pan with the vegetables. Toss everything together, ensuring the chicken is fully cooked through and the sauce coats all the vegetables. Cook for an additional 2-3 minutes.
- Once the chicken is cooked through and the vegetables are tender-crisp, remove the pan from the heat.
- Garnish generously with the reserved dark green parts of the green onions and a sprinkle of toasted sesame seeds.
- Serve your Korean Spicy Chicken Stir Fry immediately, ideally with a steaming bowl of fluffy white rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Marinate for maximum flavor, avoid overcrowding the pan, and adjust the spice to your liking. Feel free to customize with additional vegetables like bell peppers or mushrooms.