A super yummy Korean style stir fry recipe with chicken, that tastes delicious as is or even with some jasmine rice
If you, like me, are a fan of stir fried chicken and that too spicy – this is for you. My recipe of this spicy Korean chicken stir fry is just that. Made in with the fermented red chilli paste, gochujang, this one is as yummy as it is fiery. However, gochujang, also has umami and sweet flavours to it. So, I also like adding some chili powder to my marinade. But, you can leave that out, if you wish to. Also, when talking about marination, its not a lengthy one. You will simply need to keep the chicken coated in the marinade until you finish up with the other bits of the prep. Therefore this one is also a quick and easy recipe. What more does one need for a weeknight dinner! 🙂
Since, this is an under 30 minutes recipe, it is one of my go-to chicken dinners often in the week. In fact, even on lazy Sundays. I, normally pair this up with some fragrant jasmine rice for lunch. And when serving as an appetiser, I serve it just as. Now, when it comes to adding vegetables to this dish, I keep it to one or two of them. For instance, here I have gone with tender snow peas and baby corns. Some other options are, shredded carrots, a whole bunch of spring onion greens as well, cabbage etc.
Take a look at some of my other Asian recipes.
Chinese style chorizo fried rice
Korean fire chicken (cheese buldak)
Korean style stir fry
The gochujang chili paste is what really gives this recipe a Korean touch. And this fermented chili paste flavour shines through the dish. It normally comes in red tubs and you should easily find it in the Asian section at your super market. It is a red coloured paste too, but because I have also added soy sauce, the stir fry has a brown colour. Next, I have used boneless chicken thighs for my spicy Korean chicken stir fry, cut into thin strips. You could, alternatively, also use breast but I find chicken thighs more juicier. No matter which cut you use, make sure to cut them into thin, long pieces. Not only will this aid in cooking faster, but it will also be convenient to eat. And this especially becomes more important, when serving this as an appetizer.
Ingredients
Apart from the Korean chili paste, the other ingredients you need for this stir fry are your regular Oriental cuisine ones. Specifically, light soy sauce, ginger, sesame oil and sesame seeds. While the sesame seeds are for the final garnish, they do add a lovely texture to this dish, too. So you see, some very simple ingredients come together to make a flavour packed stir fry. And that too without much effort.
Finally, here is my spicy Korean stir fried chicken recipe. I hope you will like it and make it too. If you do, then I’d love to see how yours turned out. Share your food clicks with me on Instagram and/or Facebook.
Eat hearty!
Spicy Korean chicken stir fry
Equipment
- Shallow cooking pot
Ingredients
- 300 g boneless chicken thighs cut into thin strips
- 100 g baby corns halved and blanched
- 100 g snow peas
- 3 tbsp gochujang chili paste
- 3-4 stalks spring onions sliced
- 1 tbsp ginger grated
- 1 tbsp garlic finely chopped
- 1 tbsp lemon zest
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp chili powder optional
- salt to tate
For garnishing
- 1 tbsp white sesame seeds
- 2 fresh chilis sliced (optional)
Instructions
- Mix together the chicken with a tbsp of the oil, chili paste, soy sauce, ginger, chili powder and salt*
- Heat the remaining oil and add in the garlic. Once fragrant add the spring onion whites
- Fry this out until they soften and then add the marinated chicken
- Let this sit in the pot for a couple minutes, over medium heat, before you start stirring it
- Mix well and cook until the chicken is almost done (around 12-15 minutes)
- Then add the baby corn, snow peas and spring greens
- Cook for another 5 minutes and turn the flame off and add the lemon zest. Mix again
- Garnish this spicy Korean chicken stir fry, garnished with the chilis and sesame seeds, as is or with some steamed jasmine rice. Enjoy!
Notes
- Be mindful while adding salt. The sauces already have some salt in them so do take that into account
- You can add any vegetables of your choice. Some options are carrots, cabbage, bean shoots, mushrooms etcÂ
- If you don't have sesame oil, any regular cooking oil will also work
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
Hi Madhurima,
this was amazing! The chicken was really tender, even though I had to use chicken breast, and I only added a tablespoon of maple syrup to the sauce, just because I think it goes well with gochujang. I also used an array of veggies and added about a third of a teaspoon of salt to the sauce. Thank you very much for this recipe, I will definitely make it again!
Love,
Naurael
Thank you so much. I am so glad to know that you enjoyed the recipe