Korean Chicken Stir Fry
If you like your food hot and spicy, then try out this Korean Chicken Stir Fry recipe which packs a punch.
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,