Michaels Home Cooking | Gochujang Stir Fry Chicken with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 5 years ago | Updated 1 day ago
Here is my recipe for Korean Gochujang Chicken Stir Fry. Delicious and spicy. I think I made it too spicy, so I recommend not using any red pepper flakes or reduce to 1/4 teaspoon.
Ingredients:
2 chicken breast chopped
1 egg white
2 Tablespoons cornstarch
1 and 1/2 teaspoons chopped ginger
1 Tablespoon chopped garlic
1/4 teaspoon red pepper flakes or NONE
10 baby bok choy quartered
1 red bell pepper sliced
1/2 onion sliced
1 can baby corn cobs (optional)
Sauce:
4 Tablespoons gochujang
2 Tablespoons soy sauce
2 Tablespoons honey
3 Tablespoons brown sugar
1/2 teaspoon sesame oil
2 Tablespoons rice vinegar or regular vinegar
1/2 cup chicken broth
I also used and additional 1/2 cup of chicken broth to deglaze the pan.
I did not thicken my sauce at the end, but you can if you wish with 4 Tablespoons water and 2 Tablespoons corn starch that you have mixed up.
Marinate your chicken with 1/2 an egg white and 2 Tablespoons cornstarch for 20 minutes.
Heat your pan and cook your chili flakes (if using), garlic, ginger and chicken till the chicken is almost done.
Remove your chicken, as you will cook it more later.
Cook your vegetables in your pan with the garlic and ginger.
Add 1/2 cup chicken broth to deglaze your pan.
Add your chicken back to the pan along with the sauce, cook for two minutes.
Then you can thicken your sauce if you wish.
Serve with plain white rice or cooked ramen.
This turned out great, but at my limit of spicy since I used 1 teaspoon of chili flakes. I would leave them out the first time you make this. That way you have something full of flavor and just very mild spice.
Thank you for watching!
Music from Apple Garage Band..... Chelsea Loft
#koreanchicken #stirfry #michaelshomecooking
Here is my recipe for Korean Gochujang Chicken Stir Fry. Delicious and spicy. I think I made it too spicy, so I recommend not using any red pepper flakes or reduce to 1/4 teaspoon.
Ingredients:
2 chicken breast chopped
1 egg white
2 Tablespoons cornstarch
1 and 1/2 teaspoons chopped ginger
1 Tablespoon chopped garlic
1/4 teaspoon red pepper flakes or NONE
10 baby bok choy quartered
1 red bell pepper sliced
1/2 onion sliced
1 can baby corn cobs (optional)
Sauce:
4 Tablespoons gochujang
2 Tablespoons soy sauce
2 Tablespoons honey
3 Tablespoons brown sugar
1/2 teaspoon sesame oil
2 Tablespoons rice vinegar or regular vinegar
1/2 cup chicken broth
I also used and additional 1/2 cup of chicken broth to deglaze the pan.
I did not thicken my sauce at the end, but you can if you wish with 4 Tablespoons water and 2 Tablespoons corn starch that you have mixed up.
Marinate your chicken with 1/2 an egg white and 2 Tablespoons cornstarch for 20 minutes.
Heat your pan and cook your chili flakes (if using), garlic, ginger and chicken till the chicken is almost done.
Remove your chicken, as you will cook it more later.
Cook your vegetables in your pan with the garlic and ginger.
Add 1/2 cup chicken broth to deglaze your pan.
Add your chicken back to the pan along with the sauce, cook for two minutes.
Then you can thicken your sauce if you wish.
Serve with plain white rice or cooked ramen.
This turned out great, but at my limit of spicy since I used 1 teaspoon of chili flakes. I would leave them out the first time you make this. That way you have something full of flavor and just very mild spice.
Thank you for watching!
Music from Apple Garage Band..... Chelsea Loft
#koreanchicken #stirfry #michaelshomecooking
