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Korean Spicy Chicken Stir-fry
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of honey, and 1 tablespoon of sesame oil. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and stir-fry for 5-6 minutes, or until cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion, red bell pepper, minced garlic, and grated ginger. Stir-fry for 2-3 minutes, or until the vegetables are slightly softened.
- Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir-fry for an additional 2-3 minutes, or until everything is well coated and heated through.
- Sprinkle with chopped green onions and serve the Korean spicy chicken stir-fry over cooked rice.
- Enjoy!
Korean Spicy Chicken Stir-fry, also known as Dakgalbi, originated in the city of Chuncheon, South Korea. This fiery dish was created by a group of college students who combined marinated chicken with spicy gochujang sauce, vegetables, and rice cakes, resulting in a sizzling and flavorful stir-fry. Today, Dakgalbi is a popular dish in Korean restaurants worldwide, known for its bold and spicy flavors. The key to a delicious Dakgalbi lies in the marination of the chicken and the perfect balance of heat from the gochujang. Some variations include adding cheese or sweet potatoes for a unique twist. For an authentic experience, visit Chuncheon to savor the best Dakgalbi in its place of origin.
30 min
4
350 calories
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