Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup sliced scallions
- 1/4 cup chopped peanuts
Special equipment needed:
- Large non-stick skillet or wok
Step-by-step instructions:
1. In a large bowl, toss the chicken pieces with cornstarch until coated evenly.
2. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
3. Add the chicken pieces to the skillet and cook until golden brown and crispy, about 5-7 minutes.
4. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, garlic, and ginger.
5. Pour the sauce over the chicken and stir-fry for 2-3 minutes until the chicken is coated evenly.
6. Add the sliced scallions and chopped peanuts to the skillet and stir-fry for another minute.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 18g
- Carbohydrates: 29g
- Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add vegetables such as bell peppers, onions, or carrots to the stir-fry for added nutrition and flavor.
- Use shrimp or beef instead of chicken for a different protein option.
Tips and tricks:
- Make sure the chicken pieces are coated evenly with cornstarch for a crispy texture.
- Adjust the amount of gochujang to your desired level of spiciness.
- Garnish with additional sliced scallions and chopped peanuts for added flavor and texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with sliced scallions and chopped peanuts.
Garnishes:
- Sliced scallions and chopped peanuts
Pairings:
- Serve with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Korean-style pickled vegetables
Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Jeok-Kkanpoong is a popular Korean dish that originated in the city of Chungju.
Flavor profiles:
- Spicy, sweet, savory
Serving suggestions:
- Serve hot with steamed rice and a side of kimchi for a complete Korean meal.
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Region: Korean