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 (see Note)
- 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.
• Deep or pan-fry your sweet potato until crisp prior to commencing this recipe.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.