Korean Spicy Chicken Stir Fry
Make Korean Spicy Chicken Stir Fry in 35 minutes with gochujang, ginger, and garlic. A quick, flavorful weeknight dinner recipe with crispy chicken and fresh veggies.
Equipment
- mixing bowl
- whisk
- paper towels
- wok or skillet
- cutting board
- knife
- measuring spoons
- measuring cups
Ingredients
Sauce
- 4 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
Stir Fry
- 1 pound boneless chicken pieces, cut into 1-inch cubes
- 2 tablespoons pure olive oil
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, finely grated
- 1 medium yellow onion, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 carrot, julienned
Slurry and Garnish
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 3 green onions, thinly sliced
- 2 teaspoons sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, and toasted sesame oil until smooth to make the sauce. Set this mixture aside.
- Pat the cubed chicken pieces completely dry with paper towels. In a large wok or skillet, heat the pure olive oil over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on the bottom, then stir and cook for another 4-5 minutes until cooked through and no longer pink. Transfer the chicken to a clean plate.
- Add the minced garlic and grated ginger to the same wok and cook for 30 seconds until fragrant. Then, add the sliced onion, bell pepper, and julienned carrot. Cook, stirring frequently, for 5-7 minutes until the vegetables are crisp-tender.
- Return the cooked chicken to the wok with the vegetables. Pour the reserved sauce over everything and toss to coat completely. Let the mixture simmer together for 2 minutes.
- In a small bowl, stir together the cornstarch and cold water until smooth. Pour this slurry into the wok and stir constantly for 1-2 minutes until the sauce thickens and clings to the chicken and vegetables.
- Remove the wok from the heat. Stir in the sliced green onions. Transfer the stir fry to a serving dish and garnish with sesame seeds before serving.
Notes
Pat the chicken dry for a better sear. Adjust the amount of gochujang to control the spice level.