Korean Spicy Chicken Stir-fry
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
A small amount of curry powder in the gochujang marinade is the Chuncheon touch.
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No water goes into the pan; the cabbage, torn into large pieces, releases enough to turn the marinade into a sauce. When the chicken is gone, rice is fried in whatever sauce is left.
Ingredients
Instructions
- 1
Cut 400 g chicken thigh into 3 to 4 cm pieces, then flatten any thick parts slightly so they cook evenly.
Pat the surface lightly dry so the marinade clings instead of sliding off.
- 2
Mix gochujang, gochugaru, soy sauce, sugar, minced garlic, and curry powder until no dry streaks remain.
Coat the chicken thoroughly and marinate it for 15 to 30 minutes for deeper seasoning.
- 3
Slice 1 sweet potato into thin 0.5 cm pieces so it softens before the chicken dries out.
Tear 200 g cabbage into large pieces, slice the green onion diagonally, and separate the rice cakes.
- 4
Spread the sweet potato across the bottom of a wide pan, then add the cabbage and marinated chicken on top.
Cover and cook over medium heat for about 10 minutes as the cabbage releases moisture.
- 5
Uncover, turn the chicken, and mix the seasoning with the liquid from the vegetables.
When a chopstick slides slightly into the sweet potato, add the rice cakes and green onion.
- 6
Raise the heat to high and stir-fry for about 5 minutes, turning often so the rice cakes do not stick.
Finish when the chicken is cooked through and the sauce looks thick and glossy.
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