K-Style Peppers Chicken
This K-Style Peppers Chicken combines the spicy and sweet flavors of Korean cuisine with the crispy texture of garlic, making it a unique and delicious twist on traditional Peppers Chicken!
Ingredients
- 1lbboneless
- skinless chicken breast or thighs
- piececut into bite-sized
- 2- large bell peppers (any color)
- sliced
- 2- medium onions
- sliced
- 2- cloves garlic
- minced
- 1/4cup- Gochujang (Korean chili paste)
- 2tbsp- soy sauce
- 2tbsp- brown sugar
- 1tbsp- rice vinegar
- 1tsp- ground ginger
- 1/4tsp- red pepper flakes (optional)
- 1/4cup- crispy garlic
- chopped (optional)
How to make K-Style Peppers Chicken
In a blender or food processor, combine Gochujang, soy sauce, brown sugar, rice vinegar, ginger, and red pepper flakes (if using). Blend until smooth to make the K-Style sauce.
In a large bowl, whisk together the K-Style sauce and 1 tablespoon of water. Add the chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove and set aside.
In the same skillet, add another tablespoon of oil if needed, then sauté the sliced onions and bell peppers until tender, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Add the marinated chicken back into the skillet and stir to coat with the pepper mixture.
Reduce heat to medium-low and cook, covered, for 10-15 minutes or until the chicken is cooked through and the peppers are tender.
Garnish with chopped crispy garlic (if using) and serve hot over rice or noodles.
Tips & Tricks
For a spicier dish, increase the amount of Gochujang or add more red pepper flakes.
You can substitute chicken with tofu for a vegetarian version.
Serve with steamed rice or noodles to balance the flavors.
FAQS
What is the best way to marinate chicken for K-Style Peppers Chicken?
To achieve the best flavor in your K-Style Peppers Chicken, marinate the chicken in the K-Style sauce for at least 30 minutes, but ideally up to 2 hours in the refrigerator. This allows the flavors from the Gochujang, soy sauce, and spices to penetrate the chicken, resulting in a more flavorful dish.
Can I make K-Style Peppers Chicken gluten-free?
Yes, you can easily make K-Style Peppers Chicken gluten-free by substituting the soy sauce with a gluten-free soy sauce or tamari. Additionally, ensure that the Gochujang you use is gluten-free, as some brands may contain gluten.
What can I substitute for Gochujang in K-Style Peppers Chicken?
If you don't have Gochujang on hand, you can substitute it with a mix of miso paste and a bit of chili powder or sriracha for heat. While it won't replicate the exact flavor, it will still provide a spicy and savory element to your dish.
How should I store leftover K-Style Peppers Chicken?
To store leftover K-Style Peppers Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator and reheat on the stovetop or microwave.
What are some good side dishes to serve with K-Style Peppers Chicken?
K-Style Peppers Chicken pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it with a side of pickled vegetables or a simple salad to balance the flavors. For a complete meal, consider adding some Korean-style kimchi for an extra kick!
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia