Thursday, March 10, 2016

Korean Chicken Stir Fry

Korean Chicken Stir Fry is a spicy chicken dish sauteed in Korean Hot Pepper Powder with sweet peppers, jalapenos and onion. 

I love walking through my local Asian market and checking out all the different fruits, vegetables and cooking ingredients they have to offer.  I have to admit, I am not always familiar with many of the exotic ingredients so I sometimes shy away from buying them.  When I saw a bag of  Korean Hot Pepper Powder (Gochugaru) I was intrigued.  I love spicy food and chili so it was definitely an ingredient I would use when cooking.  The bag was on sale and that made my decision even easier.  I immediately put it in my cart and couldn't wait to figure out how to use it. 

I researched this Korean Hot Pepper Powder and found out it's one of the ingredients used in Kimchi (a Korean fermented cabbage dish).   I wanted to use it immediately in a dish and waiting for kimchi to ferment would not be the best dish to try out first since I was impatient.  So, I thought a quick stir fry would be definitely the first dish to make with this ingredient. 

Now, I am going to state very strongly... this is my first attempt making a Korean style dish.  So, it's not authentic, but was absolutely delicious and my entire family finished the stir fry in one sitting.  I am totally in love with this ingredient!! I cannot wait to use it in curries and many other dishes including kimchi.  

Korean Chicken Stir Fry
Recipe by Ramona from Kitchen Simmer

2 1/2 pounds of chicken 
salt and black pepper
1 Tbs grated fresh garlic
2 Tbs grated fresh ginger
1 large white onion sliced
1-2 cups of sliced bell pepper or sweet pepper
2-3 jalapeno peppers sliced
1 large bunch of green onion/scallions
2-3 Tbs Korean Hot Pepper Powder
2 Tbs white sesame seeds
3-4 Tbs soy sauce
1 tsp rice wine vinegar
1 Tbs brown sugar
1 Tbs toasted sesame oil  
Cooked white rice
black sesame seeds (optional)
Slice chicken into small thin bite size pieces. I used chicken breast.   

Tip: You can partially freeze chicken so making thinner slices is easier. 


Slice white onion, scallions, jalapeno peppers and sweet peppers.

Heat a large pan on high heat with 2-3 Tbs canola oil and saute chicken.  Season chicken with salt and black pepper.  When chicken is halfway cooked through, add fresh ginger and garlic and saute for  2 minutes.  Then add the scallions, white onion and jalapeno peppers and saute for 2-3 minutes.

Next add the sweet peppers slices and toss in pan with other ingredients for 1 minute.  Then lower heat to medium and the Korean Hot Pepper Powder and sesame seeds.   Saute for 1 minute.
Finally add the brown sugar, soy sauce, rice wine vinegar and toasted sesame oil.  Toss well and cook on medium for 5-10 minutes.  Stir occasionally.  Taste for salt and seasoning.  Serve over hot rice.  Enjoy.

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