Korean Spicy Chicken Stir Fry (Dak Galbi)

5 mins
Serves 1
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Directions

  1. 1Cut the chicken into small pieces.
  2. 2Cut the chicken into small pieces.
  3. 3Cut the chicken into small pieces.
  4. 4Add 2 tablespoons cooking wine.
  5. 5Add 2 tablespoons cooking wine.
  6. 6Add 2 tablespoons cooking wine.
  7. 7Add 2 tablespoons of soy sauce.
  8. 8Add 2 tablespoons of soy sauce.
  9. 9Add 2 tablespoons of soy sauce.
  10. 10Add 2 teaspoons of minced garlic.
  11. 11Add 2 teaspoons of minced garlic.
  12. 12Add 2 teaspoons of minced garlic.
  13. 13Add 1 tablespoon of grated ginger.
  14. 14Add 1 tablespoon of grated ginger.
  15. 15Add 1 tablespoon of grated ginger.
  16. 16Add 1 teaspoon of black pepper and mix well.
  17. 17Add 1 teaspoon of black pepper and mix well.
  18. 18Add 1 teaspoon of black pepper and mix well.
  19. 19Cut 3 green onions into short strips.
  20. 20Cut 3 green onions into short strips.
  21. 21Cut 3 green onions into short strips.
  22. 22Cut 1 whole onion into chunks.
  23. 23Cut 1 whole onion into chunks.
  24. 24Cut 1 whole onion into chunks.
  25. 25Add 2 tablespoons of korean red pepper powder.
  26. 26Add 2 tablespoons of korean red pepper powder.
  27. 27Add 2 tablespoons of korean red pepper powder.
  28. 28Add 2 tablespoons of soy sauce.
  29. 29Add 2 tablespoons of soy sauce.
  30. 30Add 2 tablespoons of soy sauce.
  31. 31Add 2 tablespoons of honey.
  32. 32Add 2 tablespoons of honey.
  33. 33Add 2 tablespoons of honey.
  34. 34Add 2 tablespoons of red pepper paste.
  35. 35Add 2 tablespoons of red pepper paste.
  36. 36Add 2 tablespoons of red pepper paste.
  37. 37Add 100ml of water.
  38. 38Add 100ml of water.
  39. 39Add 100ml of water.
  40. 40Mix well for later use.
  41. 41Mix well for later use.
  42. 42Mix well for later use.
  43. 43Heat up the wok to 350F.
  44. 44Heat up the wok to 350F.
  45. 45Heat up the wok to 350F.
  46. 46Pan fry the chicken first.
  47. 47Pan fry the chicken first.
  48. 48Pan fry the chicken first.
  49. 49Flip the chicken and cook the other side.
  50. 50Flip the chicken and cook the other side.
  51. 51Flip the chicken and cook the other side.
  52. 52Add the onion to cook until translucent.
  53. 53Add the onion to cook until translucent.
  54. 54Add the onion to cook until translucent.
  55. 55Add in the sweet red pepper mixture.
  56. 56Add in the sweet red pepper mixture.
  57. 57Add in the sweet red pepper mixture.
  58. 58Add green onion and stir fry.
  59. 59Add green onion and stir fry.
  60. 60Add green onion and stir fry.
  61. 61Cook until it gets thicken.
  62. 62Cook until it gets thicken.
  63. 63Cook until it gets thicken.
  64. 64Let's start plating.
  65. 65Let's start plating.
  66. 66Let's start plating.

Ingredients

  • 3 pieces pieces of chicken thigh
  • 3 pieces pieces of chicken thigh
  • 3 pieces pieces of chicken thigh
  • 2 tablespoons cooking wine
  • 2 tablespoons cooking wine
  • 2 tablespoons cooking wine
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons minced garlic
  • 2 teaspoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon grated ginger
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 3 stalks green onions
  • 3 stalks green onions
  • 3 stalks green onions
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 2 tablespoons korean red pepper powder
  • 2 tablespoons korean red pepper powder
  • 2 tablespoons korean red pepper powder
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons red pepper paste
  • 2 tablespoons red pepper paste
  • 2 tablespoons red pepper paste
  • 100 ml water
  • 100 ml water
  • 100 ml water

Equipment

knifecutting boardwokspatula