Dak-galbi (Korean Spicy Stir-Fried Chicken)

Name: Dak-galbi (Korean Spicy Stir-Fried Chicken)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Side dish
Ingredients: 500 g Boneless Chicken Legs; 10 Rice Cakes; 1 Sweet Potato; 1 Cabbage; 1/2 Onion; 1 stalk Spring Onion; 1 Green Chilli; 8 Perilla Leaves; 3 Tbsp Gochujang (Korean Chilli Paste); 2 tsp Garlic; 1/4 cup Chilli Powder; 2 Tbsp Cooking Wine; 1 Tbsp Chicken Stock; 1 Tbsp Oyster Sauce; 1/4 cup Soy Sauce; 1 tsp Sesame Oil; 1 pinch Ground Black Pepper; 2 Tbsp Sugar

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Level

easy

Cooking

10 min

Preparation

20 min

Ingredients

Servings

Boneless Chicken Legs cubed	500 g
Rice Cakes	10
Sweet Potato	1
Cabbage cut in 6 big pieces	1
Onion	¹⁄₂
Spring Onion	1 stalk
Green Chilli	1
Perilla Leaves	8
Sauce
Gochujang (Korean Chilli Paste)	3 tbsp
Garlic chopped	2 tsp
Chilli Powder	¹⁄₄ cup
Cooking Wine	2 tbsp
Chicken Stock	1 tbsp
Oyster Sauce	1 tbsp
Soy Sauce	¹⁄₄ cup
Sesame Oil	1 tsp
Ground Black Pepper	1 pinch
Sugar	2 tbsp

How to cook

Prepare chicken & sauce

Mix all the sauce ingredients.
Cut the chicken legs into bite-sized pieces and marinate with the sauce.
Put the marinated chicken legs in the fridge for a minimum of 20 mins.

Prepare vegetables

Slice the onion, cabbage and green onion.
Cut the sweet potato into sticks.

Start cooking

Heat up a wok and drizzle some vegetable oil.
Put in the sweet potato, cabbage, onion, spring onion, rice cakes and marinated chicken.
Cover the wok for a while so the cabbage is a little soggy.
Continue frying until chicken is cooked through.
Put in the perilla leaves, mix once more and eat!