Spicy and Sweet Stir-Fried Chicken with Young Radish
Nutritious Stir-Fried Chicken with Young Radish: A Special Recipe for Donburi
While young radish is commonly enjoyed in kimchi, side dishes, soups, and stews, stir-frying it with chicken creates a delicious meal that balances nutrition. This recipe incorporates chicken breast with young radish, offering a good source of protein and essential vitamins. It’s also versatile enough to be served as a delightful donburi (rice bowl). Here’s a simple yet impressive recipe for stir-fried chicken with young radish.
Main Ingredients
- 300g blanched young radish (cut into 6-7cm lengths)
- 400g chicken breast (filleted, then cut into 2cm wide x 1cm thick x 6-7cm long strips)
- 1/2 medium onion (thinly sliced)
- 2 red chilies (seeds removed, then diagonally sliced into 1cm width)
- 4 Korean green chilies (diagonally sliced into approx. 1cm pieces)
- 100g green onion (cut into thick pieces)
Seasoning Ingredients
- 2 dried ginger pieces (or 1/2 tsp ginger juice)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (mirin)
- 2 Tbsp vegetarian sauce (oyster sauce)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of black pepper
- 2 dried ginger pieces (or 1/2 tsp ginger juice)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (mirin)
- 2 Tbsp vegetarian sauce (oyster sauce)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the fresh ingredients for the stir-fried chicken with young radish. You’ll need blanched young radish, chicken breast, onion, red chilies, Korean green chilies, and green onions.
Step 2
Prepare 4 Korean green chilies to add a pleasant spicy kick to the dish.
Step 3
Rinse the chicken breast, pat it dry, and then place it on a cutting board to fillet. Filleting the chicken makes it thinner, allowing it to absorb marinades better and cook faster.
Step 4
Cut the filleted chicken breast into strips approximately 2cm wide, 1cm thick, and 6-7cm long. Cutting them too thin might cause them to break apart during stir-frying, so aim for a moderate thickness.
Step 5
Prepare the marinade for the chicken. In a small bowl, combine the dried ginger (or ginger juice), minced garlic, soy sauce, rice wine, oyster sauce, sugar, and black pepper. Mix them well. It’s a simple process of gathering all ingredients in one place.
Step 6
Add half of the prepared marinade to the sliced chicken breast and mix thoroughly to marinate. This step infuses the chicken with a deep, savory flavor.
Step 7
Use half of the marinade for the chicken, and reserve the remaining half to add during the stir-frying process. This allows for better control over the seasoning as you cook.
Step 8
Squeeze out any excess water from the blanched young radish and cut it into lengths similar to the chicken, about 6-7cm. The refreshing taste of the young radish complements the chicken wonderfully.
Step 9
Peel and wash the half onion, then slice it thinly to match the thickness of the chicken. The sweetness of the onion enhances the overall flavor of the stir-fry.
Step 10
Cut the 2 red chilies in half lengthwise and carefully scrape out the seeds. Removing the seeds prevents the dish from becoming too spicy while still allowing you to enjoy the vibrant color.
Step 11
After removing the seeds, rinse the red chilies briefly under running water to clean them thoroughly.
Step 12
Diagonally slice the cleaned red chilies into pieces about 1cm wide, similar to the chicken strips. Their bright color will make the dish visually appealing.
Step 13
Diagonally slice the 4 Korean green chilies into pieces about 1cm wide, just like the red chilies. If you enjoy more heat, feel free to add extra.
Step 14
All the vegetables for the stir-fry are now cut into bite-sized pieces. Arranging them neatly will make the cooking process much smoother.
Step 15
Add 1 Tbsp of soy sauce (or anchovy sauce/soup soy sauce) to the blanched and cut young radish and mix lightly to season. This adds a subtle savory note.
Step 16
Add 2 Tbsp of oligodang (corn syrup or honey can be substituted) to the seasoned young radish and gently massage it in. This helps the sweetness and gloss penetrate the radish.
Step 17
Heat a stir-fry pan over medium-high heat. Add the marinated chicken breast and begin to stir-fry. Cooking quickly over high heat helps to keep the chicken moist.
Step 18
Once the chicken is partially cooked, add the sliced onion, diagonally sliced red chilies, and Korean green chilies to the pan. Stir-fry together, being careful not to overcook the vegetables so they retain a slight crispness.
Step 19
Now, add the seasoned young radish and the remaining half of the reserved marinade. Continue to stir-fry until all ingredients are well combined and the sauce has thickened slightly, coating everything evenly.
Step 20
Finally, drizzle 1 Tbsp of sesame oil around the edges of the pan to add a nutty aroma. This enhances the overall fragrance of the dish.
Step 21
Sprinkle some toasted sesame seeds over the stir-fry for added texture and flavor. Your delicious and glossy stir-fried chicken with young radish is now ready!
Step 22
Transfer the finished stir-fried chicken and young radish to a serving dish. It can be enjoyed immediately or served more elegantly.
Step 23
Chicken breast is a low-fat, high-protein food, beneficial for weight management and muscle building. Consuming it with young radish ensures a well-balanced intake of nutrients.
Step 24
To enjoy this as a donburi, place cooked rice in a stone pot (dolsot), pressing it down gently. Spoon the finished stir-fried chicken and young radish over the rice. Cover with the lid and heat over medium heat for about 2 minutes. The heat from the stone pot will meld the flavors.
Step 25
Once a slight crust forms at the bottom of the stone pot (nurungji), open the lid. You can mix in a bit of extra seasoning if desired, or enjoy it as is for a delicious chicken and young radish dolsot bibimbap. It makes for a warm and satisfying meal.
