Stir-Fried Korean Green Chili Peppers with Chicken Breast
A Flavorful Side Dish: Stir-Fried Korean Green Chili Peppers and Chicken Breast Recipe
Korean green chili peppers (Ggwari-gochu) are a versatile side dish enjoyed year-round. Today, we’re adding chicken breast to this classic stir-fry for a dish rich in protein, which I’ve been exploring more lately. My kids especially love picking out the chicken pieces! This simple yet delicious recipe is perfect for a healthy and satisfying meal.
Main Ingredients- Approx. 15 Korean green chili peppers (Ggwari-gochu)
- 1 piece Chicken breast (approx. 100-150g)
- 1/2 Onion
- 5 cloves Garlic
- 3 Dried Cheongyang chili peppers (optional, for a spicier kick)
- 1 Tbsp Cooking oil
- 1 Tbsp Oyster sauce
- 1 Tbsp Oligosaccharide (or corn syrup/honey)
Chicken Breast Marinade- 1 tsp Soy sauce
- 1 tsp Mirin (or rice wine)
- A dash of Sesame oil
- A pinch of Sugar
- A little Minced garlic
- A dash of Black pepper
- 1 tsp Soy sauce
- 1 tsp Mirin (or rice wine)
- A dash of Sesame oil
- A pinch of Sugar
- A little Minced garlic
- A dash of Black pepper
Cooking Instructions
Step 1
First, prepare the Korean green chili peppers and chicken breast. Remove the stems from the chili peppers, wash them thoroughly under running water, and pat them dry.
Step 2
Dice the chicken breast into bite-sized cubes. Place the cubed chicken breast in a bowl and mix with soy sauce, mirin, sesame oil, sugar, minced garlic, and pepper to marinate. Slice the Korean green chili peppers diagonally to a similar size as the chicken. Slice the garlic cloves thinly and cut the dried Cheongyang chili peppers into manageable pieces.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the sliced garlic and cut dried chili peppers, and stir-fry gently to release their aroma. Be careful not to burn the garlic, and cook until a subtle garlic fragrance emerges.
Step 4
Once the garlic is fragrant, add the marinated chicken breast to the pan and stir-fry over medium heat. Use chopsticks or a spatula to break up any clumps of chicken as you cook.
Step 5
Continue to stir-fry the chicken breast until it is opaque and cooked through. Ensuring the chicken is fully cooked at this stage will result in a better texture when combined with the chili peppers later.
Step 6
When the chicken is almost cooked, add the sliced onion and stir-fry quickly. Cook just until the onion becomes slightly translucent.
Step 7
Add the prepared Korean green chili peppers to the pan and stir-fry rapidly over high heat. To keep them crisp and delicious, cook for only about 1-2 minutes. Add 1 tablespoon of oyster sauce and 1 tablespoon of oligosaccharide, and toss lightly to combine the sauce evenly.
Step 8
Finally, taste the dish and adjust the seasoning if needed with a little salt or soy sauce. Turn off the heat, drizzle generously with sesame oil, and sprinkle with toasted sesame seeds to finish. This delicious stir-fry is perfect served with a bowl of hot rice.
