Korean food is getting to be all the rage, with food trucks like Kogi in Los Angeles. Today’s video recipe is a simple, one-pot Korean-inspired dish: Korean Sti-Fry Chicken.
When cooking the chicken, be sure your pan and oil are hot. Don’t crowd the pan or the chicken will steam instead of fry — cook in two batches if your pan isn’t large enough. And let the chicken sear on one side before tossing, to keep chicken from sticking to the pan.
You can garnish this dish with additional sliced green onion and more toasted sesame seed. And if you like a stronger sesame flavor, add a little sesame oil to the peanut oil when you cook the chicken.
Korean Stir-Fry Chicken
- 2 cups thinly sliced broiler-fryer chicken (1 whole chicken breast and 2 thighs, skinned, boned)
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1-1/2 tablespoons soy sauce, divided
- 2 tablespoons peanut oil
- 3 tablespoons sesame seed, toasted and crushed
- 2 green onions, tops included, chopped fine
- 1 clove garlic, minced
- 1 1/2 cups fresh bean sprouts
- 2 cups hot cooked short grain rice
In large bowl, mix together chicken, ginger, salt and 1/2 tablespoon of the soy sauce. In large frypan, place peanut oil and heat over medium high temperature. Add chicken mixture and stir fry until chicken is opaque, about 3 minutes. Add sesame seed, onion and garlic, continuing to stir fry about 2 minutes. Add bean sprouts and stir just until heated through, about 1 minute. Finally, gently stir in cooked rice and remaining tablespoon of soy sauce. Serve immediately. Makes 4 Servings
Cooking Tips: Place sesame seed in frypan over medium temperature. Stir and cook until golden, about 3 minutes. Crush with mortar and pestle or blend quickly in blender.
Recipe adapted from National Chicken Council
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