Korean Chicken Stir Fry

Korean Chicken Stir Fry

 

Korean Chicken Stir Fry recipe. Hot, spicy and sticky, this chicken stir fry recipe is for those who like chilli heat. The chicken is marinated in ginger and garlic and is then stir fried until golden brown. Green beans and water chestnuts give crunch and freshness to this stir fry. The real flavour in this Korean Chicken Stir Fry comes from the sauce, inspired by Korean flavours by using two essential Korean ingredients: Gochujang and Gochugaru. If you like your stir fries with a kick, then try out this recipe. 

Gochujang and Gochugaru

Gochujang is a Korean chilli paste. Although there may be plenty of chilli pastes to choose from, gochujang is unique in flavour. It is fiery hot but, as it is a fermented chilli paste, it also has a deep savoury flavour to it. I also use it in my Korean Fried Chicken recipe which is similar to this, but much naughtier. It is made from chilli powder (gochugaru), glutinous rice, fermented soybean and salt. These ingredients make gochujang unique, but if you cannot find it then I recommend using sriracha along with some doenjang (Korean soy bean paste) or miso paste, for the rich savoury flavour that you get with Gochujang. 

Gochugaru is Korean chilli powder is a hot chilli powder and an essential ingredient in many Korean dishes, including the condiment kimchi. It has smoky, fruity notes and packs a punch of heat. 

Alternatives

To make this dish vegetarian, use firm tofu and marinate it in the sauce before frying until crisp and golden. Next time I make it I am going to try it out with prawns and I think they will work really well in the dish. If you do not have green beans or water chestnuts, any stir fry suited vegetable would work in this recipe. 

If you tried out my Korean Chicken Stir Fry and enjoyed it, then you may want to try out my other Korean inspired recipes such as ,Kimchi and Wild Garlic Fried RiceSlow Cooked Korean Beef Brisket Rice Bowl or Steak Bulgogi.

Contact Me

If you have any questions about my Korean Chicken Stir Fry recipe or any of my other recipes then get in touch with me on Instagram @documenting_my_dinner or via email at kerry@documentingmydinner.com

 

 

 

Korean Chicken Stir Fry
Korean Chicken Stir Fry

Korean Chicken Stir Fry

documentingmydinner
If you like your food hot and spicy, then try out this Korean Chicken Stir Fry recipe which packs a punch.
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Korean
Servings 2
Calories 450 kcal

Equipment

  • Frying pan
  • Jug
  • Chopping Board

Ingredients
  

  • 2 Chicken Breasts (Or use chicken thighs)
  • 200g tin Water Chestnuts
  • Handful Green Beans
  • 4 cloves Garlic
  • 10 g Fresh Ginger
  • 5 heaped tbsp Gochujang (Korean Chilli Paste)
  • 2 tbsp Gochugaru (Korean chilli flakes – use more if you like it even hotter)
  • 3 tbsp Corn Syrup or Honey
  • 2 tbsp Mirin (Rice wine)
  • 2 tbsp Light soy sauce
  • 1 tsp White pepper
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds, to garnish (A mixture of black and white seeds looks good)
  • 2 Spring Onions, shredded, to serve
  • Rice or noodles, to serve
  • Sunflower oil

Instructions
 

  • Slice the chicken into strips and place in a bowl. Season well with salt and pepper.
  • Grate the ginger and garlic into a bowl. Use around a tablespoon of the mixture to add to the chicken. Marinade the chicken for half an hour (optional)
  • Add the Gochujang, Gochugaru, Corn Syrup, Mirin, Light Soy Sauce, Sesame oil and White Pepper to a jug. Add the remaining garlic and ginger and stir to combine.
  • Heat two medium sized frying pans over a medium-high heat. Add a drizzle of sunflower oil and the marinated chicken to the first pan..
  • Stir fry the chicken over a high heat for 4-5 minutes until nicely browned, adding the green beans in for the last couple of minutes
  • Pour the sauce into the second pan and allow to bubble until thickened (around 2-3 minutes)
  • Add the sauce and the water chestnuts to the pan of chicken and green beans. Stir to cook for a couple of minutes more until combined, sticky and the chicken is cooked through.
  • Put the Korean Chicken Stir Fry on to serving plates and sprinkle with sesame seeds and the spring onions. Serve with with rice or noodles,

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