Think about this like a Korean stir-fry: chicken marinated in a spicy Korean sauce gets cooked with veg and served on a sizzle plate!
- 400 g chicken thigh fillets (or chicken breast), cut into 2 cm-thick strips
- 2 tbsp vegetable oil
- 180 g sweet potato, cut into 1.5 cm- thick sticks
- 300 g cabbage, cut into 2 cm-thick slices
- 100 g spring onions, cut into 4 cm lengths
- 100 g onion, sliced
- 4 tbsp gochujang (Korean chili paste)
- 2 tbsp mirin
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 3 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- ½ small onion, finely grated or minced
- A few grinds of ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinading time: 4 hours, or overnight if time permits
For the marinade, combine all the ingredients in a bowl. Add the chicken and stir to coat well. Stand for at least 4 hours or overnight for better flavoured chicken. If you are pushed for time, then 30 minutes will do.
Preheat an iron serving plate over high heat.
Meanwhile, heat a wok over medium-high heat. Once hot, add the oil then the marinated chicken and cook for 3 minutes or until half cooked. Add all the vegetables and cook, stirring regularly for 2 minutes or until the outer layer of chicken is cooked. Reduce the heat to medium low and cook for another 2 minutes. Transfer the chicken and vegetables to the preheated iron plate and make sure it’s still sizzling by the time it reaches the table.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.