התמונה להמחשה בלבדGochujang Chicken Stir Fry
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The dish is glazed in a rich Korean sauce crafted from spicy Gochujang paste, offering a spicy-sweet depth and a velvety texture that rests perfectly atop a bed of fluffy white rice. This balanced, vibrant creation delivers a piquant and aromatic culinary journey characteristic of modern Korean cuisine.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In a medium bowl, mix 2 grated garlic cloves, chicken cubes, cornflour and coarse salt. Season with ground black pepper and stir until the chicken is well coated. Set aside.
- 2In a small bowl, whisk together the gochujang, mirin, rice vinegar, soya sauce, sugar and water. Set the sauce aside.
- 3Chop 5 spring onions into 4-centimeter pieces, and separate the white and light parts from the dark green parts. Thinly slice the remaining spring onions to serve.
Nutrition
- Calories
- 103
- Protein
- 4.1g
- Carbs
- 16.4g
Chef tips
Swap the chicken for tofu for a vegetarian option. Increase the heat by adding more gochujang or a dash of chilli flakes.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The dish is glazed in a rich Korean sauce crafted from spicy Gochujang paste, offering a spicy-sweet depth and a velvety texture that rests perfectly atop a bed of fluffy white rice. This balanced, vibrant creation delivers a piquant and aromatic culinary journey characteristic of modern Korean cuisine.