Spicy & Sweet Braised Chicken with Peppers
Baek Jong Won’s Home Cooking Recipe: Easy and Delicious Braised Chicken with Peppers
This dish, perfect for a snack, side dish, or even a beer accompaniment, features tender chicken and crisp vegetables coated in a savory, slightly spicy sauce. You can adjust the spice level to suit your family, making it kid-friendly or delightfully fiery for adult appetites. While the original recipe often uses chicken thigh for extra richness, this version uses readily available chicken tenderloin for a quicker, lighter option. Prepare for a satisfying meal that’s sure to become a favorite!
Main Ingredients
- 500g chicken tenderloin, cut into bite-sized pieces
- 100g cabbage, chopped into bite-sized pieces
- 100g Korean green chili peppers (kkwari gochu), stems removed and halved
- 2 stalks green onions, chopped
- 1-2 Korean green chili peppers (or Cheongyang peppers for more heat), sliced diagonally
- 1 red chili pepper, sliced diagonally
- 5-10 cloves garlic, thinly sliced or whole
Cooking Instructions
Step 1
Heat 3 tablespoons of cooking oil in a wide pan over medium heat. Add the bite-sized chicken tenderloin and stir-fry until the surface turns white and opaque. (While Chef Baek Jong Won’s original recipe often uses chicken thigh for a richer flavor, chicken tenderloin works wonderfully here too.)
Step 2
Once the chicken is mostly cooked, add the diagonally sliced green and red chili peppers, chopped green onions, and sliced garlic. Stir-fry for a minute until fragrant. (Using dried chili peppers is also a great option as per the original recipe.)
Step 3
Add the bite-sized cabbage and stir-fry until it just begins to wilt. The cabbage will add a subtle sweetness that complements the chicken.
Step 4
As the cabbage softens slightly, pour the 1.5 tablespoons of sugar around the edges of the pan. Let it caramelize slightly by pressing it against the hot surface; this deepens the sweetness and adds a nice glaze.
Step 5
Pour in the 1/2 cup of soy sauce, 1/2 cup of water, and 1/2 tablespoon of minced garlic. Stir everything together to combine the ingredients and the sauce well.
Step 6
Continue to simmer over medium heat for about 3-5 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly. Be careful not to overcook, as it can become too salty. Adjust the consistency to your preference.
Step 7
Finally, add the halved Korean green chili peppers (kkwari gochu) and the remaining green onions. Stir-fry briefly for a minute to finish. The kkwari gochu will retain a slight crispness and add a wonderful aroma. Serve hot with rice or enjoy with a cold beer!
