Spicy and sweet chicken stir-fry (Dakbokkeumtang).
Stir-fryingIngredients
- 1 kg of chicken for Dakbokkeumtang.
- 3 potatoes.
- 1 carrot.
- 1 onion.
- 1 green onion stalk.
- 5 tablespoons of soy sauce.
- 2 tablespoons of gochugaru (Korean chili powder).
- 2 tablespoons of gochujang.
- 1.5 teaspoons of minced garlic.
- 1.5 teaspoons of ginger syrup.
- 1.5 teaspoons of honey.
- A pinch of pepper.
- 400 ml of water.
Instructions
Wash the chicken thoroughly and briefly blanch it in boiling water, just until the surface is cooked, to remove impurities and excess fat.
Blanch the chicken in boiling water, then rinse it under cold water. Place the chicken in a pan and add all the seasoning ingredients except for the honey and pepper.
Turn on the heat and stir-fry the chicken for 2-3 minutes to ensure that the marinade is evenly distributed.
Add the diced potatoes and stir-fry for another 1-2 minutes, then pour in 400ml of water and bring to a boil over high heat.
Once the broth comes to a boil, add the carrots and reduce the heat to medium. Simmer gently for about 10 minutes.
Once the potatoes are almost cooked through, add the onions and green onions.
Finally, add honey and pepper for added shine and flavor, and stir in the Korean radish when the broth has reduced.