Description
This Korean Spicy Chicken Stir Fry delivers a fiery and flavorful meal featuring tender chicken thighs coated in a vibrant gochujang-based marinade, stir-fried with crisp vegetables. A perfect combination of spicy, sweet, and savory notes makes this dish irresistibly delicious and ideal for a quick weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes, optional)
- 2 tablespoons soy sauce
- 2 tablespoons non-alcoholic sweet cooking liquid (apple juice or a pinch of sugar or honey)
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sugar or honey (if not using sweet cooking liquid)
- 1/4 teaspoon black pepper
Vegetables
- 1 small onion, thinly sliced
- 2 cups cabbage (Napa or green), cut into 1-inch squares
- 1 cup carrots, thinly sliced or julienned
- 3 green onions (scallions), chopped and separated into white/light green parts and dark green tops
Cooking and Garnish
- 1-2 tablespoons neutral cooking oil (vegetable, canola, or grapeseed oil)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare chicken: Pat the boneless, skinless chicken thighs completely dry using paper towels, then cut into uniform 1-inch bite-sized pieces to ensure even cooking.
- Make marinade: In a medium bowl, whisk together gochujang, gochugaru (if using), soy sauce, sweet cooking liquid (apple juice or sugar/honey), sesame oil, minced garlic, grated ginger, sugar (if using), and black pepper until smooth and evenly combined.
- Marinate chicken: Add the chicken pieces to the marinade and toss thoroughly with a spoon or gloved hands to coat every piece evenly. Cover and marinate in the refrigerator for at least 30 minutes to infuse flavor.
- Chop vegetables: While the chicken marinates, thinly slice the onion, cut cabbage into 1-inch squares, julienne or slice carrots thinly, and chop green onions, separating the white and light green parts from dark green tops.
- Heat pan and oil: Heat a large skillet, wok, or deep frying pan over medium-high heat and add 1 to 2 tablespoons of neutral cooking oil, heating until shimmering.
- Sear chicken: Add the marinated chicken in a single layer and sear for 3 to 4 minutes per side until a browned crust forms and the chicken is mostly cooked through, then remove chicken and set aside.
- Cook vegetables: Add more oil if necessary, then stir-fry the sliced onions and carrots for 2 to 3 minutes until they begin to soften. Add cabbage and the white and light green parts of the green onions, continuing to stir-fry for another 3 to 5 minutes until vegetables are tender-crisp.
- Combine chicken and vegetables: Return the chicken to the pan, toss to combine thoroughly with the vegetables, and cook for an additional 2 to 3 minutes until chicken is fully cooked through and sauce coats all ingredients evenly.
- Garnish and serve: Remove the pan from heat. Garnish the dish with the dark green parts of the green onions and a generous sprinkle of toasted sesame seeds. Serve immediately, ideally alongside fluffy white rice.
Notes
- Marinating the chicken for at least 30 minutes enhances flavor and tenderness; overnight marination can intensify taste even more.
- Gochugaru is optional but adds extra heat and texture; adjust according to your spice tolerance.
- Use neutral oil with a high smoke point for best stir-fry results.
- If you prefer less heat, reduce the amount of gochujang or omit gochugaru.
- Vegetables can be substituted or added according to preference, such as bell peppers or snap peas.
- Serve with steamed white rice or noodles to complete the meal.
