Spicy Stired-fried Chicken

Steps

How to make it

Prep 22 min · Cook 22 min

1. Cut boneless chicken thigh 250 g into about 3 cm chunks; julienne onion ½ pc and cut scallion 1 stalk into segments.
2. Marinate chicken with 1.5 tbsp Chuncheon spicy stir-fry sauce and 1 tbsp minced garlic for 20 minutes (reserve the remaining sauce for later).
3. Heat a heavy skillet or cast-iron pan over high heat with 1 tbsp toasted sesame oil; spread marinated chicken and sear until the surface changes color (about 3 minutes).
4. Add julienned onion and stir-fry 1 minute; pour in the remaining 1.5 tbsp Chuncheon spicy stir-fry sauce and 2–3 tbsp water; cover and simmer over medium heat 5 minutes.
5. Uncover, raise heat to high, and reduce, stirring constantly until the sauce thickens and coats the chicken.
6. Add scallion segments and a pinch of sesame seeds; toss briefly and serve hot.

Tips & storage

Make it easier

• Double-frying is essential. The first fry cooks the meat, and the second fry makes it crispy.
• Turn off the heat before tossing with the sauce, otherwise, the crispy skin will turn soggy.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins