Zucchini Dakgalbi (Spicy Stir-fried Chicken with Zucchini)
Enjoy the Refreshing Bite of Zucchini in this Spicy Dakgalbi!
This spicy dakgalbi (Korean stir-fried chicken) features zucchini, which becomes wonderfully crisp when cooked. The chicken is tenderized by marinating it with onions, allowing for quick preparation. The sauce is so flavorful that you can easily make delicious fried rice with the leftover sauce without adding any extra seasonings. The unique texture of the zucchini truly elevates this dish! ✌️
Main Ingredients- 250g boneless, skinless chicken thighs
- 1/8 large onion
- 1/2 zucchini
- Small piece of carrot
- 2 stalks scallions
Chicken Marinade- 15ml cooking wine (or mirin/Sake)
- 7.5ml sugar
- A pinch of black pepper
- — Dakgalbi Sauce —
- 15ml gochujang (Korean chili paste)
- 15ml gochugaru (Korean chili flakes)
- 15ml soy sauce
- 15ml sesame oil
- 15ml sugar
Vegetable Preparation and Cooking- 1.25ml salt (1/2 tsp)
- 15ml cooking oil (1 Tbsp)
- 15ml cooking wine (or mirin/Sake)
- 7.5ml sugar
- A pinch of black pepper
- — Dakgalbi Sauce —
- 15ml gochujang (Korean chili paste)
- 15ml gochugaru (Korean chili flakes)
- 15ml soy sauce
- 15ml sesame oil
- 15ml sugar
Vegetable Preparation and Cooking- 1.25ml salt (1/2 tsp)
- 15ml cooking oil (1 Tbsp)
Cooking Instructions
Step 1
Thinly slice the onion. Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the chicken marinade ingredients (cooking wine, sugar, pepper) and mix well. Let it marinate for about 10 minutes. The enzymes in the onion will help tenderize the chicken during this time.
Step 2
In a separate small bowl, combine all the ‘Dakgalbi Sauce’ ingredients (gochujang, gochugaru, soy sauce, sesame oil, sugar) and mix thoroughly to create the flavorful sauce.
Step 3
Chop the scallions into small pieces. Slice the carrot to about 0.2cm thickness and the zucchini to about 0.7cm thickness, either into half-moons or bite-sized pieces. Place the sliced zucchini and carrot into a plastic bag, sprinkle with 1.25ml salt (1/2 tsp), and shake the bag gently to distribute the salt evenly. This step lightly draws out moisture from the vegetables, enhancing their crispiness when stir-fried.
Step 4
Heat 1 Tbsp of cooking oil in a pan over high heat for 1 minute until shimmering. Turn off the heat and tilt the pan slightly. Any excess oil that drains out can be carefully wiped away with a paper towel. (This technique helps the chicken cook more like it’s being stir-fried in its own rendered fat, resulting in better flavor and texture.) Add the marinated chicken and the prepared dakgalbi sauce to the pan. Mix well to coat the chicken evenly.
Step 5
Drain any excess liquid from the salted zucchini and carrot, then add them to the pan. Turn the heat back to high and stir-fry for about 1 minute until the vegetables are slightly tender-crisp. Just before turning off the heat, sprinkle in the chopped scallions and toasted sesame seeds. Your delicious Zucchini Dakgalbi is ready! Don’t forget to stir-fry some rice in the leftover sauce for an amazing fried rice experience.
