Gochujang Chicken Stir Fry

You perhaps may be wondering, “What is Gochujang?”

Besides magic, you mean? 🙂😋

Gochujang is a popular Korean fermented condiment made up of red chili paste, soybeans, glutinous rice powder, and salt. It is spicy and sweet and adds a great punch of flavor to stir-fry sauces, soups, marinades, stews, and even salad dressings. If you love Asian cooking this is a must try !

Ingredients :

1. Chicken boneless breast 3 cups sliced in long strips 

2. 1/2 tsp salt

3. 1/2 tsp roasted garlic pwd 

4. Black pepper sauce 1 tsp (can use 1/2 tsp powder also )

5. Sesame oil about 1 tablespoon

6. Long beans 1 cup chopped in long pieces

7. Carrots cut in semi circles 1 cup

8. Broccoli 1 medium size , broken into small florets 

9. Oil 1 tablespoon

For sauce:

1. Gochujang Paste 3 tablespoons 

2. Fried garlic 1 tsp and/or fresh chopped garlic 

3. Chilli flakes 1/2 tsp

4. Soy Sauce 2 1/2 tsp

5. Dark sugar 1 tsp

6. Corn starch 1 tsp dissolved in 2 tablespoons water

7. Rice Vinegar 1 tablespoon

Preparation Method :

1. Mix the first 5 ingredients in a bowl to marinate the chicken.

2. Prepare the sauce by mixing all the 7 ingredients mentioned above in separate bowl and keep aside.

3. Keep everything handy and nearby as this preparation can move fast once you have everything ready.

4. In a large wok, on high flame, add the oil first. To this add the marinated Chicken pieces. Keep stirring vigorously. The moment chicken is almost done , add carrots . The carrots we get are a little hard and thus takes a little longer than beans to cook. In about 2 mins add the beans and then the broccoli. 

5. Take a spatula to stir up the sauce mix on the side, and while the flame is still high pour this over the chicken and vegetables .Stir it continuously, cook till the sauce thickens and coats everything in the wok. Turn the flame off, taste check the salt and immediately transfer to the serving dish.

6. Garnish with green onion chives and sesame seeds. Serve piping hot !!

Note :

The actual recipe demands Mirin but I have substituted it with Rice Vinegar and dark sugar. 

If you don’t have dark sugar use regular sugar. 

If you don’t have Rice Vinegar, use Apple Cider or regular Vinegar.

Add a dash of Sake if you feel adventurous to enhance the taste or working from home .

I have not added any salt to the sauce since soy sauce is very salty anyhow.

I served it with Egg-garlic Jasmine fried Rice. Plain rice works beautifully too.

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