Warning: this chicken stir-fry is seriously spicy (but seriously delicious)
Fire up, chilli diehards. This Korean-style dish, featuring three chilli three ways, is for you.
This recipe features three chilli hits, so if you’re not a chilli diehard, back off with the fresh or dried chillies, or both. But whatever you do, don’t remove the gochujang paste, which gives the dish a wonderfully complex roasted flavour.
If you enjoy the chilli sauce, you could also try it with oysters and prawns.
This dish is delicious as part of a banquet, or served with steamed rice and greens.
Ingredients
2 tbsp vegetable oil
200g chicken thigh fillets, sliced
3 fresh red chillies, finely sliced into rounds
1 small brown onion, peeled and sliced
9 fresh shiitake mushrooms, stalks removed and caps thickly sliced
1 carrot, peeled and julienned
2 spring onions, finely chopped
1 tsp sesame seeds, toasted and crushed
CHILLI SAUCE
3 tbsp gochujang (Korean hot bean paste)
2 tbsp red chilli powder (optional)
1 tsp sugar
2 tsp light soy sauce
1 tbsp crushed garlic
1 tbsp finely chopped spring onion
pinch freshly ground black pepper
2 tbsp sesame oil
Method
Step 1
For the sauce, place all the ingredients in a medium bowl and mix well. Set aside.
Step 2
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Step 3
Add the chilli, brown onion, mushrooms and carrot, and cook for a further minute. Add the chilli sauce and bring to the boil.
Step 4
To serve, spoon the chicken into bowls and sprinkle with spring onion and sesame seeds.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.Connect via email.From our partners
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