Korean Spicy Chicken Delight
Korean Spicy Chicken Delight is a beloved recipe that brings the vibrant flavors of Korean cuisine into your home. Growing up, my mother would whip up this dish at least once a week, filling our kitchen with the enticing aroma of savory spices and tender chicken. While the traditional recipe is fantastic on its own, feel free to experiment by adding potato cubes and fresh ginger for extra flavors. This dish features crunchy vegetables and a delightful spicy-sweet sauce that clings to the chicken, making it a perfect companion for sticky white rice. It's sure to transport you back to cherished family meals, and I hope it becomes a favorite in your household as well!
4
Servings
300
Calories
10
Ingredients
Ingredients
chicken wings or boneless chicken
12 (cut in half, tips discarded or boneless)
large onion
1 (sliced)
green bell pepper
1 (sliced)
carrots
1 cup (cut in 1 inch diagonal slices or baby carrots cut in half)
soy sauce
5-6 tablespoons (none)
black pepper
1 pinch (none)
sugar
1 teaspoon (none)
water
1/4 cup (none)
red pepper paste (kochujang)
4 tablespoons (none)
crushed dry red pepper (kochugaru)
1 teaspoon (none)
Instructions
1
If using wings, boil them in a pot of water until there is no visible blood. This helps to render any extra fat from the skin.
2
Drain the chicken and set aside. If using boneless chicken, skip this step.
3
In a large mixing bowl, combine the soy sauce, black pepper, sugar, water, red pepper paste (kochujang), and crushed dry red pepper (kochugaru). Stir until the mixture is well-blended.
4
In a large skillet or wok, add the drained chicken along with the sliced onion, green bell pepper, and carrots.
5
Pour the prepared sauce over the chicken and vegetables, ensuring everything is well coated.
6
Bring the mixture to a boil over medium heat, then cover and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
7
Continue cooking until the carrots are tender and the sauce thickens to your desired consistency.
8
Serve hot over sticky white rice and enjoy the delightful fusion of flavors!
Nutrition Information
10g
Fat
22.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Korean Spicy Chicken Delight?
Korean Spicy Chicken Delight is a beloved family recipe that features tender chicken, crunchy vegetables, and a spicy-sweet sauce based on traditional Korean flavors.
Can I use boneless chicken for this recipe?
Yes, you can use either 12 chicken wings or boneless chicken. If using boneless chicken, you can skip the initial boiling step.
Why should I boil the chicken wings first?
Boiling the wings until there is no visible blood helps to render any extra fat from the skin and prepares them for the sauce.
What are the main vegetables in this dish?
The recipe calls for one large sliced onion, one sliced green bell pepper, and one cup of carrots cut into diagonal slices.
Can I add other ingredients to the recipe?
Yes, you can experiment by adding potato cubes and fresh ginger for extra layers of flavor.
What gives the dish its spicy flavor?
The spiciness comes from a combination of red pepper paste (kochujang) and crushed dry red pepper (kochugaru).
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving?
There are 300 calories per serving.
What is the protein content of this dish?
Each serving contains 25g of protein.
What is the best way to serve Korean Spicy Chicken Delight?
It is best served hot over sticky white rice, which perfectly complements the spicy-sweet sauce.
How long does the chicken need to simmer?
After bringing the mixture to a boil, cover and simmer for 15 minutes, stirring occasionally.
What is Kochujang?
Kochujang is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, and soybeans.
What is Kochugaru?
Kochugaru is a Korean chili powder or crushed dry red pepper used to add heat and color to dishes.
Can I use baby carrots?
Yes, you can use baby carrots; just ensure they are cut in half before adding them to the skillet.
How do I prepare the sauce?
In a large bowl, combine soy sauce, black pepper, sugar, water, kochujang, and kochugaru and stir until well-blended.
What equipment is needed for cooking?
You will need a pot for boiling the wings and a large skillet or wok for the main cooking process.
How much fat is in this recipe?
This recipe contains 10g of fat per serving.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a great option for a weeknight dinner.
How many carbohydrates are in each serving?
There are 22.5g of carbohydrates per serving.
Can I use a different type of pepper?
The recipe specifically uses green bell pepper, but you can experiment with other varieties for different flavors.
How do I know when the dish is finished cooking?
The dish is ready when the carrots are tender and the sauce has thickened to your desired consistency.
How much soy sauce is required?
The recipe uses 5 to 6 tablespoons of soy sauce.
What should I do with the wing tips?
The wing tips should be discarded, and the wings should be cut in half before boiling.
Is there sugar in the sauce?
Yes, the sauce includes 1 teaspoon of sugar to create a spicy-sweet flavor profile.
How much water is added to the sauce?
The recipe calls for 1/4 cup of water in the sauce mixture.
Is this a one-pot meal?
Yes, it is considered a one-pot meal because the main cooking happens in a single skillet or wok.
What kind of onion should I use?
The recipe calls for one large onion, sliced.
Is this an authentic Korean recipe?
It is a family recipe that uses traditional Korean ingredients like kochujang and kochugaru.
Can I adjust the spice level?
Yes, you can adjust the amount of kochugaru (crushed red pepper) to make it more or less spicy.
Why do I need to stir the mixture while simmering?
Stirring occasionally prevents the chicken and vegetables from sticking to the bottom of the pan as the sauce thickens.