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- 500g boneless chicken thighs, sliced - 1 medium onion, sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 3 cloves garlic, minced - 1-inch piece ginger, grated - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon soy sauce - 1 tablespoon honey - 1 teaspoon sugar - 2 tablespoons vegetable oil - 1 tablespoon sesame oil - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Toasted sesame seeds (for garnish) I love using fresh ingredients. They bring life to the dish. Start with 500 grams of boneless chicken thighs. Slicing the chicken helps it cook evenly. Next, grab a medium onion and two bell peppers, one red and one green. These veggies add color and crunch. For the marinade, you’ll need gochujang, soy sauce, honey, and sugar. Gochujang gives heat and depth. Soy sauce adds saltiness. Honey and sugar balance the flavors, making it sweet yet spicy. Don't forget the aromatics! Use three cloves of minced garlic and one inch of grated ginger. They add a punch of flavor. Finally, for the garnish, chop two green onions and have some toasted sesame seeds ready. These add a nice finish and a bit of crunch. With these ingredients, you're ready to create a flavor-packed delight! {{ingredient_image_1}} To start, grab a bowl. Add the sliced chicken thighs. Mix in 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1 teaspoon of sugar. Stir everything well. This mix gives the chicken bold flavors. Let the chicken marinate for at least 30 minutes. This step is key for flavor. Next, take a large skillet or wok. Pour in 2 tablespoons of vegetable oil and 1 tablespoon of sesame oil. Heat the oils over medium-high heat. Once hot, add the marinated chicken. Spread it out in a single layer. Cook for about 5-7 minutes. Stir occasionally until the chicken is cooked through and starts to brown. The smell will be amazing! Now it's time for the veggies. Add 1 sliced onion and the sliced red and green bell peppers to the skillet. Stir-fry them for about 3-4 minutes. You want them tender but still crisp. Next, mix in 3 minced garlic cloves and a 1-inch piece of grated ginger. Cook for another minute. This will add a lovely aroma and more flavor to your dish. To make the best Korean spicy chicken stir-fry, high heat is key. It helps to sear the chicken and lock in flavors. Use a large skillet or wok to allow enough space for cooking. When the oil is hot, add the chicken in a single layer. This will give you that nice golden brown color and crispy texture. Adjusting the amount of gochujang is also important. If you like it spicy, add more! If you prefer milder heat, start with less. You can always taste and tweak it later. This way, you can create a dish that matches your spice level. Pair your stir-fry with rice or noodles. Steamed white rice works well and so do stir-fried noodles. Both options soak up the sauce nicely. For garnishing, consider using chopped green onions and toasted sesame seeds. These add color and crunch. Want to get creative? Try topping with crushed peanuts or cashews for extra texture. This makes your dish not only tasty but also visually appealing. Pro Tips Marinate Longer for Depth: Allow the chicken to marinate for at least 1-2 hours or even overnight for a more intense flavor. Adjusting Spice Level: If you prefer less heat, reduce the amount of gochujang or add a bit of honey to balance the spice. Vegetable Variations: Feel free to use other vegetables like broccoli, carrots, or snap peas for added color and nutrition. Serve with Rice: This stir-fry pairs beautifully with steamed rice or noodles to soak up the delicious sauce. {{image_2}} You can change the vegetables in this dish. Broccoli, snap peas, or carrots work well. These veggies add flavor and color. They also boost nutrition. Try to use fresh, crisp vegetables for the best taste. Just chop them into bite-sized pieces. Toss them in with the chicken for a tasty stir-fry. If you want to switch proteins, you have choices. Beef, tofu, or shrimp can replace chicken. Beef gives a rich taste. Use thin slices for quick cooking. Tofu is great for a plant-based option. It soaks up flavors well. Shrimp cooks fast and adds a nice touch. Just adjust the cooking time based on what you choose. For a gluten-free version, swap soy sauce for tamari. Tamari has a similar taste but is gluten-free. This change keeps the meal safe for those with gluten allergies. Make sure to check labels on any sauces to avoid gluten. Enjoy your dish worry-free! To keep your Korean spicy chicken stir-fry fresh, follow these tips: - Refrigerate Quickly: Store leftovers in the fridge within two hours of cooking. This helps prevent bacteria growth. - Use Airtight Containers: Place the stir-fry in glass or plastic containers with tight lids. This keeps the dish fresh and stops it from absorbing other smells. - Label and Date: Write the date on the container. This way, you know how long it has been stored. Enjoy your leftovers within three days for the best taste. When reheating, aim to keep the chicken moist. Here are the best methods: - Stovetop Method: Heat a pan over medium heat. Add a splash of water or broth to keep it juicy. Stir the chicken gently until it's warmed through. - Microwave Method: Place the stir-fry in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This helps keep the moisture. - Avoid Overcooking: Reheat until just warmed. Overheating can dry out the chicken. Enjoy your meal again without losing flavor! The spice level of Korean Spicy Chicken Stir-Fry mainly comes from gochujang, a Korean chili paste. Gochujang has a rich, deep heat that varies by brand. For many, it adds a nice kick without being overwhelming. If you love spicy food, you might want to add more gochujang. If you prefer milder flavors, use less. You can always adjust it later to suit your taste. Yes, you can make this dish in advance! Meal prepping is a great idea. Marinate the chicken and store it in the fridge overnight. This lets the flavors sink in more. You can cook the stir-fry just before serving. If you want to store leftovers, keep them in an airtight container in the fridge. They stay fresh for about 3 days. Just reheat and enjoy! Korean Spicy Chicken Stir-Fry goes well with many side dishes. Here are some tasty options: - Steamed rice: It balances the spicy chicken perfectly. - Salad: A crisp salad adds freshness and crunch. - Kimchi: This fermented side adds tangy flavor. - Noodles: Stir-fried noodles make a hearty meal. Feel free to mix and match these sides for a complete meal! This Korean Spicy Chicken Stir-Fry uses simple ingredients for rich flavors. It starts with a tasty marinade of gochujang and soy sauce. Cooking the chicken at high heat keeps it juicy, while fresh veggies add color and crunch. You can switch up the veggies or protein to suit your taste. Don't forget to store leftovers correctly to enjoy later. With easy tips, you can master this dish and impress anyone at your table. Try it out, and let the flavors shine!

Korean Spicy Chicken Stir-Fry

A flavorful and spicy stir-fry featuring marinated chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g boneless chicken thighs, sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sugar
  • to taste salt and pepper
  • 2 green onions chopped (for garnish)
  • to taste toasted sesame seeds (for garnish)

Instructions
 

  • In a bowl, combine the sliced chicken thighs with gochujang, soy sauce, honey, and sugar. Mix well and let it marinate for at least 30 minutes to absorb the flavors.
  • In a large skillet or wok, heat the vegetable oil and sesame oil over medium-high heat.
  • Add the marinated chicken to the skillet in a single layer. Sear for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and starts to brown.
  • Add the sliced onion, red and green bell peppers to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Taste the stir-fry and adjust seasoning with salt and pepper as needed. If desired, you can add a bit more gochujang for extra heat.
  • Remove from heat and transfer to a serving platter. Garnish with chopped green onions and toasted sesame seeds.
  • For an extra crunch, you can sprinkle some crushed nuts like peanuts or cashews on top before serving.

Notes

For an extra crunch, sprinkle crushed nuts like peanuts or cashews on top before serving.
Keyword chicken, Korean, spicy, stir fry