Easy Spicy Korean Chicken (Print Version)
# Ingredients:
→ Main Ingredient
01 -
500 g (1 lb) chicken breast fillets, or chicken breast, cut into strips
→ Marinade
02 -
45 ml (3 tablespoon) vegetable oil, divided
03 -
30 ml (2 tablespoon) Sriracha
04 -
1-2 g cornstarch, ½ - 1 teaspoon
05 -
2 tablespoon soy sauce
06 -
1 tablespoon honey
07 -
2.5 cm piece ginger, peeled and minced
08 -
3 cloves garlic, peeled and minced
09 -
1 teaspoon chili powder
→ For Serving
10 -
Steamed rice
11 -
Steamed tenderstem broccoli
12 -
Dry roasted peanuts, chopped
13 -
Lime wedges
14 -
Green onions, sliced
# Instructions:
01 -
In a small bowl, combine 30 ml vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Whisk well to blend. Add the chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
02 -
While the chicken is marinating, cook the rice according to the package instructions. Steam the tenderstem broccoli until tender. Set aside, keeping both the rice and broccoli warm.
03 -
Heat the remaining 15 ml of vegetable oil in a cast iron or stainless steel skillet over medium-high heat. Using tongs, lift the chicken out of the marinade and place it in the hot skillet. Reserve the marinade. Sauté the chicken for 5-10 minutes, turning occasionally, until golden and fully cooked.
04 -
Pour the reserved marinade into the skillet and simmer for about 2 minutes, allowing it to thicken into a shiny, sticky sauce.
05 -
Serve the chicken over steamed rice. Top with chopped peanuts, sliced green onions, and lime wedges. Add the steamed tenderstem broccoli on the side.
# Notes:
01 -
Marinate the chicken for at least 30 minutes for the best flavour.
02 -
Regular broccoli can be substituted for tenderstem broccoli.
03 -
Reduce Sriracha and chili powder for a milder dish.