Spicy pan-fried chicken is a sizzling dish of tender chicken thighs marinated in spice, pan-fried to golden perfection, and simmered with chewy rice cakes in a bold, gochujang-based sauce. Finished with fresh chilies, garlic, and a hint of smokiness, it delivers deep heat and rich Korean flavors.

Try this recipe from W Table.

Ingredients:

  • 600 grams chicken thigh meat
  • 1 cup milk
  • 1 stalk green onion
  • 3 green chile peppers
  • 1 red chile pepper
  • 200 grams rice cakes
  • sesame seeds

Marinade ingredients:

  • 1/2 tablespoon salt
  • black pepper

Sauce ingredients:

  • 2 tablespoons gochugaru (Korean chili flakes)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • 1 tablespoon corn syrup
  • 1 tablespoon sugar
  • 2 tablespoons minced garlic
  • 2 tablespoons cooking wine
  • 2 tablespoons water

(serves 2)

Instructions:

Pour the milk over the chicken thigh meat and let it soak for 20 minutes. Rinse with water, pat dry, and marinate with salt and pepper for about 10 minutes.

Tip: Milk helps to remove any unwanted odors and tenderizes the chicken.

Soak the rice cakes in water. Cut the green onion into 4-centimeter pieces, and slice the green and red chile peppers. In a bowl, mix all the sauce ingredients.

Heat cooking oil in a pan and place the chicken with the skin side down. Cook until golden brown on one side, then flip and add the green onion to cook together.

Cut the partially cooked chicken into bite-sized pieces, add the rice cakes, green chile peppers, and red chile pepper, and stir-fry for about 2 minutes. Pour the prepared sauce and simmer for 4 to 5 minutes until thickened.

Tip: Use a torch to slightly char the chicken’s surface for a smoky flavor.

Sprinkle with sesame seeds to finish.

[Source: W Table]


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