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A steaming skillet of Korean Spicy Chicken Stir Fry with cabbage, sweet potatoes, and rice cakes in a red gochujang sauce.

Korean Spicy Chicken Stir Fry

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 600 g boneless skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons gochugaru (Korean red chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon miri n
  • 2 cups green cabbage, roughly chopped
  • 1 medium sweet potato, sliced into 0.5cm rounds
  • 1/2 large onion , sliced
  • 100 g Korean rice cakes (tteok)
  • 2 stalks green onions, cut into 5cm lengths
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil

Method
 

  1. In a medium mixing bowl, combine gochujang, gochugaru, soy sauce, sugar, garlic, ginger, and mirin to create the marinade sauce.
  2. Add the chicken pieces to the marinade, tossing to coat thoroughly, and let sit for 15 minutes at room temperature.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Place the sweet potato slices in the pan and cook for 2 minutes per side until partially softened.
  5. Add the marinated chicken to the pan and stir-fry for 5 minutes until the meat is mostly cooked.
  6. Add the cabbage, onion, and rice cakes to the skillet. Cover with a lid and steam for 5 minutes until the cabbage is wilted and the rice cakes are soft.
  7. Remove the lid and add the green onions and sesame oil.
  8. Stir-fry on high heat for an additional 2 minutes to reduce the sauce and glaze the ingredients before serving.