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- 500g boneless chicken thighs - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 cup bell peppers (red, green, yellow) - 1 medium onion - 2 cloves garlic - 1 tablespoon ginger - 3 tablespoons gochujang - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon sesame oil - 1 teaspoon sesame seeds - 2 green onions When I make Korean Spicy Chicken Stir Fry, I love to gather fresh ingredients first. The chicken thighs are my go-to for this dish because they stay juicy. I slice them into small pieces. Next, I coat the chicken with cornstarch. This helps give it a nice crunch when cooked. For the vegetables, I choose colorful bell peppers. They add sweetness and a pop of color. I also use a medium onion for flavor. Don’t forget garlic and ginger; they bring warmth to the dish. Now, let’s talk sauces. Gochujang is the star here. It gives that spicy and sweet kick. I mix it with soy sauce and honey. This makes the sauce rich and sticky. A touch of sesame oil adds a nice nutty flavor. Finally, I finish it off with sesame seeds and green onions for garnish. Each ingredient plays an important role in making this recipe flavorful and fun. {{ingredient_image_1}} - Toss chicken with cornstarch. - Prepare vegetables. Start by slicing 500g of boneless chicken thighs into bite-sized pieces. Place the chicken in a medium bowl. Sprinkle 1 tablespoon of cornstarch over the chicken. Toss it well to coat each piece. This coating helps the chicken get crispy when cooked. Next, slice 1 cup of bell peppers into strips. You can use red, green, and yellow for color. Slice 1 medium onion into thin pieces. Set these aside for later. - Heat oil and cook chicken. - Remove chicken from skillet. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the coated chicken in a single layer. Cook for about 5-7 minutes. Stir occasionally to ensure even cooking. You want the chicken to be browned and cooked through. When done, remove the chicken from the skillet and set it aside on a plate. - Add and sauté bell peppers and onion. - Incorporate garlic and ginger. In the same skillet, add the sliced bell peppers and onion. Sauté them for about 3-4 minutes. You want the vegetables to be tender but still crisp. Next, add 2 cloves of minced garlic and 1 tablespoon of minced ginger to the pan. Cook these for 1 minute until they become fragrant. This will add a nice depth of flavor to your dish. - Return chicken to skillet and add sauces. - Allow sauce to thicken. Now, return the cooked chicken to the skillet with the veggies. Add in 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of sesame oil. Mix everything well to coat the chicken and veggies in the sauce. Cook for an additional 2-3 minutes. This will allow the sauce to thicken slightly. The result is a delicious, spicy stir fry that smells amazing! Cornstarch is key for a nice texture. When you coat the chicken in cornstarch, it helps create a crispy outer layer. This makes every bite more enjoyable. Using high heat cooks the chicken fast. It prevents the chicken from becoming dry. Start with hot oil and keep the chicken in a single layer. This way, it cooks evenly and gets that nice color. You can use other chicken parts if you prefer. Chicken breasts work well, but thighs add more flavor. If you want a lighter option, try turkey. If you can't find gochujang, there are alternatives. You can use other chili pastes like sambal oelek or sriracha. Just adjust the amount to fit your taste. Each option adds a different kind of heat. Korean Spicy Chicken Stir Fry pairs well with rice. Steamed white rice or brown rice balances the spice. You can also serve it with noodles for a tasty twist. Garnishing makes the dish pop. Top it with sesame seeds and chopped green onions for color and crunch. A squeeze of lime adds a fresh touch, too. Pro Tips Coat the Chicken Well: Ensure the chicken is evenly coated with cornstarch to achieve a crispy texture when stir-frying. Control the Heat: Keep the skillet at medium-high heat to ensure the chicken cooks quickly and retains moisture. Customize Your Veggies: Feel free to mix in other vegetables like broccoli or snap peas for added color and nutrition. Balance the Flavors: Taste the sauce before serving and adjust sweetness or spiciness by adding more honey or gochujang as desired. {{image_2}} You can switch the chicken for beef. Thinly slice steak and use it in the same way. Beef adds a rich flavor. If you want a plant-based option, try tofu. Press firm tofu to remove extra water. Cut it into cubes. Cook it like the chicken for a tasty vegan dish. To make this dish less spicy, use less gochujang. You can start with one tablespoon instead of three. Add a little more soy sauce or honey for sweetness. If you want more heat, add sliced fresh chili peppers. You can also mix in chili flakes. Just remember to taste as you go. Feel free to add seasonal vegetables. Zucchini, carrots, and snap peas work great. They all add color and crunch. Each veggie brings its own nutrients. Bell peppers are high in vitamin C. Carrots offer beta-carotene, which is good for your eyes. Enjoy mixing different veggies for fun flavors! To store leftovers, place your Korean Spicy Chicken Stir Fry in an airtight container. Make sure to cool it first. This helps keep the food fresh. I recommend using glass or BPA-free plastic containers. They are safe and easy to clean. You can also use a covered bowl if you don't have containers. For freezing, let the stir fry cool completely. Then, transfer it to freezer-safe bags. Remove as much air as you can before sealing. You can freeze the stir fry for up to three months. When ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. Reheat in a skillet over medium heat until hot. In the fridge, your stir fry lasts about three to four days. In the freezer, it stays good for up to three months. Check for signs of spoilage before eating. Look for off smells or changes in color. If it smells funny or looks strange, throw it away. Safety first! Yes, you can prepare this dish ahead of time. For meal prep, cook the chicken and veggies, then store them separately. Keep the sauce in a jar. This way, you can mix them just before serving. When ready, reheat everything in a skillet until hot. This keeps the flavors fresh. You can serve Korean Spicy Chicken Stir Fry with white rice or noodles. They soak up the sauce well. For a fresh touch, add a side of cucumber salad. A light drink like iced tea or lemon soda pairs nicely too. Absolutely! This recipe is great for batch cooking. You can make a large batch and store it for later. It stays tasty in the fridge for a few days. Just reheat it when you're ready to eat. Meal prep saves time and makes weeknight dinners easy. If you lack gochujang, use Sriracha for spice. Mix it with a bit of honey for sweetness. You can also try red chili paste or sambal oelek. These alternatives keep the dish flavorful, though they may change the taste slightly. Adjust to your liking! This guide covered how to make Korean Spicy Chicken Stir Fry. We discussed ingredients, preparation steps, and cooking tips. Remember, adjusting spice and adding veggies can enhance your dish. Store leftovers properly to keep them fresh. I encourage you to try variations and experiment with flavors. Cooking should be fun and creative! Enjoy your meal and share it with others.

Korean Spicy Chicken Stir Fry

A flavorful and spicy chicken stir fry with bell peppers and a Korean chili paste sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g boneless chicken thighs, sliced
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup bell peppers (red, green, and yellow), sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds (for garnish)
  • 2 green onions chopped (for garnish)

Instructions
 

  • In a medium bowl, toss the sliced chicken thighs with cornstarch until evenly coated. This will help create a nice texture when cooked.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Once the oil is hot, add the chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the sliced bell peppers and onion. Sauté for about 3-4 minutes, or until the vegetables are tender but still crisp.
  • Add the minced garlic and ginger to the skillet and cook for an additional 1 minute until fragrant.
  • Return the cooked chicken to the skillet, and stir in the gochujang, soy sauce, honey, and sesame oil. Mix well to coat everything in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
  • Remove from heat and transfer to a serving dish. Garnish with sesame seeds and chopped green onions.

Notes

Serve with rice for a complete meal.
Keyword chicken, Korean, spicy, stir-fry