Korean Spicy Stir-fried Chicken (Dakgalbi)

Experience the bold, addictive flavors of Dakgalbi. This vibrant stir-fry features tender chicken and fresh vegetables coated in a rich, sweet-and-spicy sauce.

Ingredients

• 500 g chicken thighs
• 3 tbsp Korean chili paste (gochujang)
• 2 tbsp Korean chili powder (gochugaru)
• 1 tbsp white sugar
• 1 tbsp minced garlic
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• 1 tbsp curry powder
• 1 block curry block
• 1/4 cabbage
• 1 carrot
• 1 onion
• 1 potato
• 2 green chilies
• 2 stalks green onion
• to taste black pepper powder
• 1 tbsp perilla powder
• 1 tbsp oil

Instructions

1. 1Slice the chicken thighs

   

   Place the raw chicken thighs on a clean cutting board and carefully slice them into uniform, bite-sized pieces. This ensures the chicken cooks evenly and absorbs the marinade thoroughly.

   Tip: For easier slicing, slightly freeze the chicken thighs for 15 minutes to firm up the meat.
2. 2Prepare the marinade

   

   In a metal bowl, combine 3 spoons of Korean chili paste, 2 spoons of chili powder, 1 spoon of white sugar, 1 spoon of minced garlic, 3 spoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, black pepper powder, and 1 spoon of curry powder. Mix these ingredients thoroughly until you have a smooth, dark red sauce.

   Tip: Adjust the chili paste and powder proportions if you prefer a milder or spicier flavor.
3. 3Marinate the chicken

   

   Add the sliced chicken pieces into the prepared marinade sauce. Using your hand (wear a food-safe glove), mix until every piece of chicken is evenly coated. Let it marinate for 30 minutes to an hour to develop deep, spicy flavors.

   Tip: Add ginger and a curry block during this stage to enhance the aromatic profile of the chicken.
4. 4Prepare the vegetable base

   

   Heat a flat-bottom pan with a little oil. Once hot, arrange the chopped cabbage, carrots, onions, and potatoes in an even layer at the bottom of the skillet. This vegetable layer acts as a bed for the chicken.

   Tip: Ensure the vegetables are cut into similar sizes so they soften at the same rate.
5. 5Assemble the stir-fry

   

   Layer the marinated chicken pieces on top of the vegetables in the pan. Top with large green onion sections and green chilies. This arrangement allows the chicken to cook alongside the vegetables, absorbing the flavors as they steam and fry.

   Tip: Keep the heat high once the vegetables soften to achieve a good sear.
6. 6Begin the stir fry

   

   Turn the stove to high heat and let the pan warm up. As the vegetables begin to soften and sizzle at the bottom gently fold the chicken pieces into the vegetable bed so the flavors start melding together.

   Tip: Do not stir too vigorously at the beginning so the vegetables can get a slight char for extra flavor.
7. 7Cook until reduced and tender

   

   Pour in a splash of water if the skillet appears too dry and continue tossing the ingredients for about fifteen minutes. Ensure the potatoes are completely soft and the sauce has transformed into a rich thick coating around the meat.

   Tip: Keep the heat high enough to maintain a vigorous bubble ensuring the sauce reduces properly.
8. 8Add the final seasoning

   

   Once the sauce has reduced and thickened, finish the dish by sprinkling perilla powder over the cooked chicken and vegetables. This adds a unique aromatic finish to the spicy stir-fry.

   Tip: If you cannot find fresh perilla leaves, the powder is an excellent concentrated alternative to provide the signature flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions