Korean Spicy Chicken Stir-Fry

Name: Korean Spicy Chicken Stir-Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless chicken thigh, cubed; 2 small carrots, peeled and cut into 1/4 inch slices; 2 small Korean sweet potatoes, peeled and cut into 1/4 inch slices (Authentic, but russet potatoes can be substituted); 1 medium onion, sliced; 1/2 lb rice cakes, soaked in warm water for 30 minutes; 3 cups cabbage, cut into bite-sized pieces; 3 Korean peppers (non-spicy) or jalapeños, cut into 1-inch pieces; 3 green onions, cut into 3-inch pieces; 5-6 perilla leaves, julienned to 1/4 inch thickness; 1 tbsp gochujang (Korean red pepper paste); 1 tbsp gochugaru (Korean pepper flakes); 1 tbsp soy sauce; 1 tbsp sake; 1 tsp grated ginger; 1 tsp sugar; 1 tsp chicken bouillon; 1/2 tbsp black pepper; 1/2 tsp baking soda; 2 tbsp soy sauce; 1 1/2 tbsp rice syrup; 1 tbsp gochujang; 1 tbsp gochugaru; 1/2 tbsp sugar; 1/2 tbsp sesame oil

By Stephanie Tea

12 Reviews

20 min

25 min

Medium

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Ingredients

2 lbs boneless chicken thigh, cubed
2 small carrots, peeled and cut into 1/4 inch slices
2 small Korean sweet potatoes, peeled and cut into 1/4 inch slices (Authentic, but russet potatoes can be substituted)
1 medium onion, sliced
1/2 lb rice cakes, soaked in warm water for 30 minutes
3 cups cabbage, cut into bite-sized pieces
3 Korean peppers (non-spicy) or jalapeños, cut into 1-inch pieces
3 green onions, cut into 3-inch pieces
5-6 perilla leaves, julienned to 1/4 inch thickness
1 tbsp gochujang (Korean red pepper paste)
1 tbsp gochugaru (Korean pepper flakes)
1 tbsp soy sauce
1 tbsp sake
1 tsp grated ginger
1 tsp sugar
1 tsp chicken bouillon
1/2 tbsp black pepper
1/2 tsp baking soda
2 tbsp soy sauce
1 1/2 tbsp rice syrup
1 tbsp gochujang
1 tbsp gochugaru
1/2 tbsp sugar
1/2 tbsp sesame oil

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Directions

On a hot and oiled Blackstone Griddle, steam the carrots and sweet potatoes under a cooking dome with a splash of water until they are fork-tender, which should take about 5-8 minutes.
Create a quick marinade for the chicken thighs by combining gochujang, gochugaru, soy sauce, sugar, sake, baking soda, grated ginger, chicken bouillon, and black pepper in a bowl. Mix well and set aside.
Once the carrots and sweet potatoes are tender, move them to one side of the griddle and reduce the heat. On the other side of the griddle, cook the marinated chicken along with rice cakes and cabbage under a cooking dome for 10-12 minutes or until the chicken is fully cooked, and the rice cakes are soft and plump.
Combine soy sauce, rice syrup, gochujang, gochugaru, sugar, and sesame oil in a bowl.
Mix the cooked carrots and sweet potatoes with the chicken. Add onions and peppers, and toss well. Cook for another 3-4 minutes.
Pour the sauce over everything and cook until the sauce becomes sticky and glossy due to the rice syrup.
Top off the dish with perilla leaves and green onions.
Enjoy your delicious Korean Spicy Chicken Stir-Fry!

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Blackstone · https://recipe-studio-dev.myshopify.com/apps/recipes/recipes/korean-spicy-chicken-stir-fry