Empty My Fridge
Stop Deep Frying! The EASIEST Korean Spicy Chicken! Gcova Chicken
Ingredients
- Scallion1
- Garlic3 cloves
- Ginger½ tsp
- Chili pepper · flakes2 + 2 ½ tbsp
- Vegetable oil1 tbsp
- Chicken thigh · boneless1 ½ lb
- Rice · cooked10–15
- Sesame seed · toasted
- Handful of microgreens
- Sugar3 tbsp
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Corn syrup3 tbsp
- Mirin2 tbsp
- Ketchup1 tbsp
- Chicken stock · powder1 tbsp
- Black pepper
Instructions
- Cut the green onion into 1-inch pieces. Finely chop the garlic. Grate about 1/2 teaspoon of ginger. Thinly slice the chili peppers.
- In a small container, combine all the sauce ingredients with the garlic and ginger. Mix well and set aside. For a milder version, reduce the chili flakes and sugar slightly.
- Heat the oil in a large wok or pan over medium-high heat. Add the chicken and sear for 6 to 7 minutes, until the bottom is golden brown. Pour off excess fat with paper towels if needed.
- Cut the chicken into large bite-sized pieces with tongs and kitchen scissors. Stir-fry for 2 minutes.
- When the chicken is about 80% cooked, add the green onions and rice cakes. Stir-fry for 1 minute.
- Add the sauce and chili peppers. Cook over high heat for 2 minutes, until the sauce reduces and coats the chicken.
- Serve with hot rice. Garnish with green onions, sesame seeds and microgreens if you like.
Summarized from Aaron and Claire's video. Watch it for the details.
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