Spicy-Sweet Stir-fried Chicken with Korean Chili Peppers: Baek Jong-won’s Recipe
Spicy-Sweet Stir-fried Chicken with Korean Chili Peppers: Baek Jong-won’s Recipe
Baek Jong-won’s ‘Taste of Homeland’ Recipe: Spicy and Sweet Stir-fried Chicken Loaded with Korean Chili Peppers
Did you know that just adding Korean chili peppers (Ggwari Gochu) can make this stir-fried chicken dish taste so different? The fantastic harmony between chewy chicken and crisp Korean chili peppers! The chicken is just a supporting actor here, with the Korean chili peppers being the star. Complete your special meal with this recipe that’s irresistibly delicious, even better than a rice thief!
Main Ingredients- 1 whole chicken (prepared)
- 2 bags Korean chili peppers (Ggwari Gochu, approx. 200-250g)
- 1 handful whole garlic cloves (approx. 10-15 cloves)
- 1 red chili pepper
- 2 stalks green onions
Seasoning & Others- 1/2 cup soy sauce (100ml)
- 3 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1/2 cup water (100ml)
- Pinch of sesame seeds
- A little cooking oil
- 1/2 cup soy sauce (100ml)
- 3 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1/2 cup water (100ml)
- Pinch of sesame seeds
- A little cooking oil
Cooking Instructions
Step 1
Rinse the whole chicken thoroughly under running water to remove any impurities. Drain it well in a colander and pat dry. (Tip: If the butcher gave you chicken gizzards as a bonus, wash them clean and prepare them too!)
Step 2
Wash the fresh Korean chili peppers well, removing the stems. Cut them into bite-sized pieces, about 3-4 cm long. (Tip: If the peppers are thick, you can cut them in half lengthwise.)
Step 3
Slice the red chili pepper into 1-2 cm pieces, either diagonally or crosswise. Chop the green onions into similar-sized pieces. (Tip: If you have dried chili peppers, you can use them instead of red chili peppers for a deeper flavor. Trim the root ends off the whole garlic cloves.)
Step 4
Heat a generous amount of cooking oil in a deep frying pan or wok over medium-low heat. Add the chopped green onions first and stir-fry until they become fragrant and slightly golden. This step is crucial for developing a sweet aroma.
Step 5
Once the green onions are golden, add the whole garlic cloves and red chili pepper. Stir-fry together over medium heat. (Tip: For an extra kick of spiciness, add a few red chili flakes or dried chilies.) Continue stir-frying until the vegetables are lightly browned and aromatic.
Step 6
Add the prepared chicken to the fragrant stir-fried vegetables. Continue to stir-fry over medium heat until the chicken pieces are browned on all sides. The chicken will release its own juices, adding richness to the dish. Cook until the exterior of the chicken turns opaque and slightly golden.
Step 7
Once the chicken is nicely browned, add 3 tablespoons of sugar. Stir-fry to coat the chicken and vegetables evenly with the sugar. You can adjust the amount of sugar to your preference. (Tip: If you have dark soy sauce (No-du-yu), you can add a little at this stage for a richer color. It’s optional if you don’t have it.)
Step 8
Pour 1/2 cup of soy sauce along the edges of the pan. Stir-fry the chicken and sauce together as the soy sauce caramelizes and infuses its flavor. Cook until the sauce reduces slightly.
Step 9
Add 1 tablespoon of minced garlic and a pinch of black pepper. Stir-fry everything together until well combined and fragrant.
Step 10
Pour in 1/2 cup of water. Cover the pan and let it simmer over medium-low heat for about 15-20 minutes, or until the chicken is fully cooked through. Basting the chicken with the sauce occasionally will keep it moist.
Step 11
When the chicken is tender and cooked, add the chopped Korean chili peppers generously. Stir-fry for just 1-2 minutes. It’s important not to overcook the chili peppers, as they should remain crisp for the best texture. Turn off the heat once they are slightly tender.
Step 12
This finished Spicy-Sweet Stir-fried Chicken with Korean Chili Peppers looks so appetizing! The unique spicy and fragrant flavor of the Korean chili peppers cuts through the richness of the chicken, creating an addictive sweet and spicy taste. Alternating bites of chicken and Korean chili peppers will have you finishing your rice in no time! It’s perfect as a side dish for rice or as a snack with drinks.
