RCI-MT.004.0763.001
Spicy Korean Chicken
300px| Spicy Korean Chicken Preparation: 35 minutes. This recipe is for 4 servings.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- chicken wings12 unitcut in 2, tips discarded or boneless chicken
- onion1 largesliced
- green bell pepper1 unitsliced
- carrots1 cupcut in 1 inch diagonal slices or baby carrots, cut in half lengthwise
- – 6 tablespoons soy sauce5 unit
- 1 pinch
- 1 teaspoon
- ¼ cup
- red pepper paste4 tablespoons(kochujang)
- crushed dry red pepper1 teaspoon(Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)
Method
1
Prepare the chicken by cutting wings in half at the joint, discarding tips, or use boneless chicken pieces and pat dry with paper towels.
2
Slice the large onion into thin strips and slice the green bell pepper into similar-sized pieces.
3
Cut carrots into 1-inch diagonal slices (or halve baby carrots lengthwise) and set all vegetables aside.
4
Combine soy sauce, red pepper paste (kochujang), crushed dry red pepper (kochugaru), sugar, black pepper, and water in a small bowl, stirring until the paste dissolves completely into a smooth sauce.
2 minutes
5
Heat a large skillet or wok over medium-high heat and add the chicken pieces in a single layer, cooking for 3-4 minutes per side until lightly browned.
8 minutes
6
Pour the prepared sauce over the chicken and stir well to coat all pieces evenly.
2 minutes
7
Add the sliced onions and carrots to the skillet, stirring to distribute vegetables and sauce throughout.
2 minutes
8
Reduce heat to medium and simmer uncovered for 15-18 minutes, stirring occasionally, until the chicken is cooked through and sauce has reduced and thickened slightly.
18 minutes
9
Add the sliced green bell pepper and cook for an additional 3-4 minutes until the pepper is tender-crisp and the sauce clings to the chicken and vegetables.
4 minutes
10
Taste and adjust seasoning if needed, then transfer to a serving platter and serve hot with steamed rice.