Korean Stir-Fried Shishito Peppers and Chicken Tenderloin
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kkwarigochu dak ansim bokkeum is a stir-fry of chicken tenderloin that has been marinated in soy sauce and cooking wine, cooked through first, then combined with shishito peppers and onion in a finishing sauce of soy sauce and oyster sauce.
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The tenderloin is prized for its low fat content and mild taste, and oyster sauce compensates by introducing fermented bivalve umami that keeps the seasoning from feeling thin. Scoring the shishito peppers lightly before they go into the pan lets the sauce penetrate the flesh while the skin stays intact, so each pepper holds its shape rather than splitting open. Chicken tenderloin firms up quickly when overcooked, so moving on to the next step the moment the exterior whitens and the center loses its translucency is the key to keeping the meat tender rather than dry. Finished with sesame oil and sesame seeds, the high protein density makes this a practical and satisfying lunchbox side dish.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Trim any tough tendon from 300 g chicken tenderloin and cut it into bite-size pieces.
Toss with 0.5 tbsp soy sauce and 1 tbsp cooking wine, then marinate for just 10 minutes so the lean meat does not turn salty or firm.
- 2Season
Remove the stems from 120 g shishito peppers and halve only the large ones.
Make shallow slits in the peppers so sauce can enter without bursting them, then thinly slice 80 g onion for quick cooking.
- 3Control
Heat a pan over medium-high heat, then add 1 tbsp cooking oil.
Add 1 tbsp minced garlic and stir for about 20 seconds, only until fragrant, lowering the heat slightly if the garlic starts browning too fast.
- 4Control
Spread the marinated chicken in the pan and leave it mostly undisturbed over medium-high heat for about 2 minutes.
When the surface turns white, turn the pieces and stir-fry 1 minute more, stopping before the centers look dry.
- 5Season
Add the onion and shishito peppers, then stir-fry for about 2 minutes until the onion edges soften and the peppers brighten.
Pour in the remaining 1 tbsp soy sauce and 1 tbsp oyster sauce, scraping the pan so the seasoning spreads evenly.
- 6Finish
When the sauce bubbles, stir-fry briskly for 30 seconds to 1 minute until everything looks glossy.
Check that the thickest chicken tender is cooked through, then turn off the heat, drizzle with 1 teaspoon sesame oil, and serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kkwarigochu dak ansim bokkeum stir-fries chicken tenderloin with shishito peppers and oyster sauce.
- Finish cue
- Check that the thickest chicken tender is cooked through, then turn off the heat, drizzle with 1 teaspoon sesame oil, and serve.
- Avoid this
- Trim any tough tendon from 300 g chicken tenderloin and cut it into bite-size pieces.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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