Cherry & Dennis Recipes
Korean Spicy Stir-Fried Chicken
韓式辣炒雞
Recipe overview
Dakgalbi stir-fries chicken thigh with cabbage, sweet potato and carrot in a gochujang sauce. Slice sweet potato thinly and cook chicken to 75°C.
01
Ingredients
Main ingredients
- 600 g chicken thighs
- 400 g Cabbage
- 300 g sweet potato
- 1 piece carrot
- 1 piece onion
Sauce
- 4 tbsp gochujang
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 4 clove garlic
- 20 g ginger
- 100 ml water
Seasoning
- 1 tbsp neutral cooking oil
02
Tools
- knife
- cutting board
- mixing bowl
- vegetable peeler
- wok
- spatula
- tongs
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Cut chicken
Cut chicken thighs into even four-centimetre pieces.
Step 2
Slice sweet potato
Peel and cut sweet potato into five-millimetre half-moon slices.
Step 3
Cut vegetables
Cut cabbage into squares, carrot into batons and onion into wedges.
Step 4
Mix sauce
Mix gochujang, soy, sugar, sesame oil, garlic, ginger and 100 ml water.
Step 5
Coat chicken
Coat the chicken evenly with half of the dakgalbi sauce.
Step 6
Sear chicken
Heat one tablespoon oil and sear chicken in one layer for four minutes.
Step 7
Add sweet potato
Add thin sweet-potato slices and toss gently for two minutes.
Step 8
Add vegetables
Add cabbage, carrot and onion and stir-fry for two minutes.
Step 9
Add remaining sauce
Pour in the remaining sauce and toss until everything is evenly coated.
Step 10
Cover and cook
Cover and cook over medium heat for six minutes, stirring once halfway.
Step 11
Check 75°C
Confirm thickest chicken reaches 75°C and sweet potato is fork-tender.
Step 12
Reduce and serve
Uncover and stir-fry two minutes until sauce thickens, then serve on a white plate.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
