Spicy and Sweet Stir-Fried Chicken with Korean Green Peppers
Recipe for Spicy and Sweet Stir-Fried Chicken with Korean Green Peppers
I tried making the Korean Green Pepper and Chicken Stir-fry, which I recall seeing on the home cooking show ‘Baek Jong-won’s Home Food’. It’s a delightful dish where tender chicken thighs meet the crispiness of Korean green peppers and the fragrant garlic.
Main Ingredients
- 400-500g boneless, skin-on chicken thigh meat
- 8-10 Korean green peppers (Ggwari Gochu)
- 1 stalk of large green onion (Daepa)
- 10 cloves whole garlic
- 1/4 head of cabbage
- 2-3 stalks asparagus (optional)
- 4-5 dried red chili peppers (Peperoncino) or similar
- A little cooking oil
Cooking Instructions
Step 1
To remove any gamey smell and tenderize the chicken, soak the chicken thigh meat in rice water or milk for about 10-15 minutes. After soaking, pat it dry thoroughly with paper towels.
Step 2
Wash the Korean green peppers, remove the stems, and cut them in half. Chop the large green onion into small pieces. Cut the cabbage into bite-sized squares. Trim the tough ends of the asparagus and cut them into manageable pieces. (Asparagus is optional and can be omitted.)
Step 3
Heat a generous amount of cooking oil in a pan over medium-high heat. Place the chicken thigh pieces skin-side down and sear until golden brown and crispy. Let the chicken render its fat slowly.
Step 4
Once a good amount of chicken fat has rendered (this fat will add flavor to the stir-fry),
Step 5
Add the whole garlic cloves, chopped green onion, and dried red chili peppers (or peperoncino) to the pan. Stir-fry them with the chicken until fragrant. This step helps cut through the richness of the chicken and adds a spicy aroma. (If you are also using chicken breast, add it at this stage and stir-fry.)
Step 6
When the chicken is nicely browned, add the chopped cabbage. Sprinkle in 1 tablespoon of sugar and stir-fry briefly until the sugar lightly coats the ingredients. It’s best to stir-fry quickly over high heat so the cabbage remains slightly crisp.
Step 7
Now, add the seasonings: 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of minced garlic (all measured with a rice spoon). Stir well to combine with the ingredients. Pour in enough water to create a light simmer and continue to cook, stirring occasionally. This process helps the ingredients become tender and absorb the flavors.
Step 8
Finally, add the halved Korean green peppers and asparagus. Stir-fry just until the vegetables are tender-crisp, ensuring their fresh flavor and bite are preserved.
Step 9
Your delicious Spicy and Sweet Stir-Fried Chicken with Korean Green Peppers is now ready! Serve it hot. It’s wonderful spooned over a bowl of steamed rice or enjoyed as a side dish on its own.
