Gochujang Chicken Stir-Fry
When you think of chicken, do you automatically picture a roast bird? Same. Well, change things up with this gochujang chicken stir-fry from Stir-Fry: Over 70 Delicious One-Wok Meals by Caroline Hwang. It’s just as easy, twice as flavorful and best of all, it comes together in a single skillet.
Sweet and Spicy Sauce
2 tablespoons gochujang
2 tablespoons finely chopped garlic
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons mirin
14 ounces skinless, boneless chicken thighs, chopped
Scant ½ cup sweet and spicy sauce
1 teaspoon grated fresh ginger
4 ounces sweet potatoes, cubed
2 tablespoons vegetable oil
5 ounces cabbage, chopped
2 spring onions, sliced into 2-inch pieces
Nori strips, for garnishing
1. MAKE THE SWEET AND SPICY SAUCE: Combine the gochujang, garlic, soy sauce, sugar and mirin in a small jar and mix thoroughly until everything is combined. Store in the refrigerator for up to two weeks. (Makes ½ cup.)
2. MAKE THE STIR-FRY: Combine the chicken, sweet and spicy sauce, and ginger in a medium bowl and chill for at least 1 hour.
3. Add the sweet potatoes and ⅓ cup water to a deep skillet or wok, cover and boil until tender, about 5 minutes.
4. Pour out the water from the skillet, add the vegetable oil and stir-fry the sweet potatoes over medium heat until they’re crispy and brown, about 7 minutes. Remove the potatoes from the skillet and set aside.
5. Add the cabbage and chicken to the skillet and stir-fry until the chicken is cooked, about 5 to 8 minutes. Add the spring onions and cook for 1 minute. Return the potatoes to the skillet and stir to combine. Garnish with nori strips.