Extreme Pepper Chicken Stir Fry

Extreme Pepper Chicken Stir Fry


  • 1 ¼ lbs chicken thighs, cut into bite sized pieces
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped ginger
  • 3 tablespoons gochujahng Korean chili pepper paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons honey
  • 1 to 2 tablespoons ground Korean chili pepper (more pepper, more spicy) (gochugaroo)
  • 1 teaspoon curry powder
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 3 tablespoons of oil
  • ½ of a head of cabbage, roughly cut
  • ½ of a medium onion, diced
  • 1 Korean sweet potato, peeled and cut into ½ inch thick slices
  • 1 jalapeno, sliced into rounds
    Additional Ingredients:
  • ¼ lb of Korean rice cakes (the stick kind) (If they were frozen, soak in water for at least 30 minutes to
  • soften up)
  • 5 scallions, cut into 2 inch pieces
  • sesame seed as garnish


  1. In a small bowl, mix together ingredients to marinade the chicken. Mix together garlic, gigner, gochujahng, soy sauce, sake, honey, gochugaroo, curry powder, sesame oil, and black pepper. Add to cut up chicken and mix until all the chicken is fully coated with the marinade. Cover and refrigerate for at least an hour. (Can be made one day ahead.)
  2. While chicken is marinating you can cut up your vegetables (if you haven’t already). Set aside until needed.
  3. After chicken has marinated, heat a wok over high heat. Add 3 tablespoons of oil and the vegetables all at once. Cook for thirty seconds stirring, and then add marinated chicken on top. Begin stirring and allowing the vegetables to cook and the chicken to get cooked. After fthree minutes of stir frying add the rice cakes. (If you add them too early they will be soggy before the chicken is done.) Continue cooking until chicken is fully cooked and vegetables and rice cake are tender, about 5 or 6 minutes more. Add scallions and cook for an additional minute.
  4. Serve with white rice, OR alternatively, make fried rice in the same wok using the leftover sauce in the pan to coat the rice.

Recipe and Photo Courtesy of weekofmenus on instructables.com / CC BY-NC-SA

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