The fiery red colour for this dish is deceptive. There is an underlying tone of sweetness and the nuts not only give it a good crunch but add different flavour to this chicken stir fry.
To make it, you need Korean pepper paste (GOCHUJANG), as evident from the title. It is a versatile ingredient as it comes handy as a marinade for various meat dishes.
I usually marinate the chicken wings with Korean pepper paste, soy sauce and chopped spring onion before grilling them.
Use boneless chicken thighs, if possible as they don’t turn out as dry as chicken breasts.
I added peanuts to give a Southeast Asian kick to this dish, but feel free to use whatever you have on hand.
Brown rice nasi goreng goes well with this chicken dish.
Time: Total of 55 minutes (5 minutes preparation +30 minutes for marination +15/20 minutes cooking)
Serves: 3- 4 persons
500 grams boneless chicken thighs, cubed into 2″ pieces and washed
2 tbsp Korean Pepper Paste (GOCHUJANG)
1 tbsp dark/ light soya sauce
1 tbsp kecap manis
A pinch of salt if necessary
5 tbsp of chopped spring onion
A handful of roasted or unroasted peanuts
A few slices of dried red chilli or ½ tsp of chilli flakes or 1tsp of cayenne pepper
100 grams Mushroom, sliced (optional)
1 tbsp Sesame oil/ oil
1.Mix chicken pieces with korean pepper paste, soya sauce and kecap manis and half of the spring onion. Leave aside for 30 minutes.
2.Heat a wok or frying pan and roast the peanuts if you are using unroasted peanuts. If you are using roasted peanuts, warm them slightly. Remove from fire and transfer to a bowl.
3.Heat oil in a wok; when the oil is hot add the chicken pieces and dried red chillie pieces and stir fry until chicken is tender, not dry. It will take about 15-20 minutes for the chicken to be tender. Check for seasoning and adjust to your taste.
4.Add the, mushrooms then the peanuts and stir fry for 2 minutes.
5.Switch off the flame; add the rest of the spring onion and serve immediately.