• Korean Spicy Chicken with Vegetables

    Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables

    Ingredients:

    1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces

    1 small cabbage, chopped

    1 large carrot, sliced

    1 zucchini, sliced

    1 small sweet potato, peeled and sliced thin

    1 onion, sliced

    2 scallions, chopped

    2 tablespoons vegetable oil

    1 tablespoon sesame seeds (optional)

    For the marinade:

    3 tablespoons gochujang (Korean red chili paste)

    2 tablespoons soy sauce

    1 tablespoon gochugaru (Korean red chili flakes)

    2 tablespoons rice wine (mirin)

    1 tablespoon sugar

    1 tablespoon honey

    1 tablespoon sesame oil

    4 cloves garlic, minced

    1 teaspoon grated ginger

    Directions:

    In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor).

    Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked.

    Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked.

    Add zucchini and scallions during the last 3–4 minutes of cooking.

    Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves.

    Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
    Kcal: 380 kcal | Servings: 4 servings

    #koreanfood #dakgalbi #spicychicken #koreanrecipes #asianstirfry #gochujang #koreanbbq #homemadekorean #comfortfood #chickendinner #koreanstreetfood #spicymeals #easykoreanrecipes #chickenwithveggies #stirfriedchicken #koreandish #quickdinner #sweetandspicy #kitchenadventure #hotandflavorful

    Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.
    Korean Spicy Chicken with Vegetables Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 small cabbage, chopped 1 large carrot, sliced 1 zucchini, sliced 1 small sweet potato, peeled and sliced thin 1 onion, sliced 2 scallions, chopped 2 tablespoons vegetable oil 1 tablespoon sesame seeds (optional) For the marinade: 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon gochugaru (Korean red chili flakes) 2 tablespoons rice wine (mirin) 1 tablespoon sugar 1 tablespoon honey 1 tablespoon sesame oil 4 cloves garlic, minced 1 teaspoon grated ginger Directions: In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked. Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked. Add zucchini and scallions during the last 3–4 minutes of cooking. Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 380 kcal | Servings: 4 servings #koreanfood #dakgalbi #spicychicken #koreanrecipes #asianstirfry #gochujang #koreanbbq #homemadekorean #comfortfood #chickendinner #koreanstreetfood #spicymeals #easykoreanrecipes #chickenwithveggies #stirfriedchicken #koreandish #quickdinner #sweetandspicy #kitchenadventure #hotandflavorful Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.
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  • Gochujang Chicken Sandwich with Spicy Mayo

    Crispy Fried Chicken Sandwich with Spicy Korean Gochujang Mayo

    Ingredients:

    2 boneless, skinless chicken thighs

    1 cup buttermilk

    1 teaspoon garlic powder

    1 teaspoon paprika

    1 cup all-purpose flour

    Salt and pepper to taste

    Vegetable oil, for frying

    2 brioche buns

    1/2 cup shredded lettuce

    4 slices cucumber

    2 tablespoons butter, for toasting buns

    For the Spicy Gochujang Mayo:

    1/4 cup mayonnaise

    1 tablespoon gochujang (Korean chili paste)

    1 teaspoon rice vinegar

    1 teaspoon honey

    1/2 teaspoon sesame oil

    Pinch of salt

    Directions:

    Whisk buttermilk with garlic powder, paprika, salt, and pepper. Add chicken thighs and marinate for at least 1 hour (or overnight).

    In a bowl, mix flour with a bit more salt and pepper. Dredge the marinated chicken in flour until well coated.

    Heat oil in a pan over medium-high heat. Fry chicken thighs until golden brown and crispy, about 4–5 minutes per side. Drain on a wire rack.

    In a small bowl, mix all gochujang mayo ingredients until smooth. Adjust heat level to taste.

    Lightly butter and toast brioche buns until golden.

    Assemble sandwiches: spread gochujang mayo on both buns, layer lettuce, fried chicken, cucumber slices, and top with the bun. Serve hot.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 620 kcal | Servings: 2 servings

    #koreanflavors #gochujangmayo #spicysandwich #friedchicken #koreanfusion #briochebun #crispychicken #easyrecipes #homemadesandwich #flavorpacked #asiansauces #spicyfoodie #chickensandwich #heatseekers #weeknightdinner #comfortfood #foodtrends #fusionflavors #koreanstyle #saucybites

    Say hello to your new obsession: crispy fried chicken drenched in creamy, spicy Korean Gochujang mayo on a toasted brioche bun!
    Gochujang Chicken Sandwich with Spicy Mayo Crispy Fried Chicken Sandwich with Spicy Korean Gochujang Mayo Ingredients: 2 boneless, skinless chicken thighs 1 cup buttermilk 1 teaspoon garlic powder 1 teaspoon paprika 1 cup all-purpose flour Salt and pepper to taste Vegetable oil, for frying 2 brioche buns 1/2 cup shredded lettuce 4 slices cucumber 2 tablespoons butter, for toasting buns For the Spicy Gochujang Mayo: 1/4 cup mayonnaise 1 tablespoon gochujang (Korean chili paste) 1 teaspoon rice vinegar 1 teaspoon honey 1/2 teaspoon sesame oil Pinch of salt Directions: Whisk buttermilk with garlic powder, paprika, salt, and pepper. Add chicken thighs and marinate for at least 1 hour (or overnight). In a bowl, mix flour with a bit more salt and pepper. Dredge the marinated chicken in flour until well coated. Heat oil in a pan over medium-high heat. Fry chicken thighs until golden brown and crispy, about 4–5 minutes per side. Drain on a wire rack. In a small bowl, mix all gochujang mayo ingredients until smooth. Adjust heat level to taste. Lightly butter and toast brioche buns until golden. Assemble sandwiches: spread gochujang mayo on both buns, layer lettuce, fried chicken, cucumber slices, and top with the bun. Serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 620 kcal | Servings: 2 servings #koreanflavors #gochujangmayo #spicysandwich #friedchicken #koreanfusion #briochebun #crispychicken #easyrecipes #homemadesandwich #flavorpacked #asiansauces #spicyfoodie #chickensandwich #heatseekers #weeknightdinner #comfortfood #foodtrends #fusionflavors #koreanstyle #saucybites Say hello to your new obsession: crispy fried chicken drenched in creamy, spicy Korean Gochujang mayo on a toasted brioche bun!
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  • Korean Fried Chicken with Sweet Chili Sauce

    Crispy Korean Fried Chicken Glazed with Sweet & Spicy Chili Sauce

    Ingredients:

    For the Chicken:

    1.5 lbs chicken wings or boneless chicken thighs, cut into bite-size pieces

    1 teaspoon salt

    1/2 teaspoon black pepper

    1 teaspoon garlic powder

    1/2 cup cornstarch

    1/2 cup all-purpose flour

    1 egg

    Oil for deep frying

    For the Sweet Chili Sauce:

    1/4 cup Korean chili paste (gochujang)

    1/4 cup honey

    2 tablespoons rice vinegar

    2 tablespoons soy sauce

    1 tablespoon brown sugar

    1 tablespoon sesame oil

    1 garlic clove, minced

    1 teaspoon grated ginger

    Optional Garnishes:

    Toasted sesame seeds

    Chopped green onions

    Directions:

    In a bowl, season chicken pieces with salt, pepper, and garlic powder. Let marinate for 10–15 minutes.

    In a separate bowl, whisk together cornstarch, flour, and egg until smooth. Toss the chicken pieces into the batter and coat thoroughly.

    Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches until golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels.

    Let the chicken rest for 5 minutes, then fry again for 2–3 minutes to double-crisp. Drain well.

    In a saucepan, combine all sweet chili sauce ingredients. Simmer over medium heat for 3–4 minutes, stirring occasionally until slightly thickened.

    Toss the fried chicken in the warm sauce until fully coated.

    Garnish with sesame seeds and chopped green onions. Serve hot.

    Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

    Kcal: 390 kcal | Servings: 4 servings

    #koreanfriedchicken #gochujang #sweetchilisauce #crispychicken #asianrecipes #kfoodlove #doublefriedchicken #koreanflavors #spicyandsweet #friedchickendinner #asiancomfortfood #homemadekoreanfood #chickentreats #soygarlic #friedandglazed #koreansnack #hotandsweet #stickychicken #crispyperfection #flavorpacked

    Golden. Crispy. Sticky. Korean Fried Chicken glazed with a sweet chili sauce that hits ALL the flavor notes. Spicy, sweet, and irresistible!
    Korean Fried Chicken with Sweet Chili Sauce Crispy Korean Fried Chicken Glazed with Sweet & Spicy Chili Sauce Ingredients: For the Chicken: 1.5 lbs chicken wings or boneless chicken thighs, cut into bite-size pieces 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/2 cup cornstarch 1/2 cup all-purpose flour 1 egg Oil for deep frying For the Sweet Chili Sauce: 1/4 cup Korean chili paste (gochujang) 1/4 cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon sesame oil 1 garlic clove, minced 1 teaspoon grated ginger Optional Garnishes: Toasted sesame seeds Chopped green onions Directions: In a bowl, season chicken pieces with salt, pepper, and garlic powder. Let marinate for 10–15 minutes. In a separate bowl, whisk together cornstarch, flour, and egg until smooth. Toss the chicken pieces into the batter and coat thoroughly. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches until golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels. Let the chicken rest for 5 minutes, then fry again for 2–3 minutes to double-crisp. Drain well. In a saucepan, combine all sweet chili sauce ingredients. Simmer over medium heat for 3–4 minutes, stirring occasionally until slightly thickened. Toss the fried chicken in the warm sauce until fully coated. Garnish with sesame seeds and chopped green onions. Serve hot. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 390 kcal | Servings: 4 servings #koreanfriedchicken #gochujang #sweetchilisauce #crispychicken #asianrecipes #kfoodlove #doublefriedchicken #koreanflavors #spicyandsweet #friedchickendinner #asiancomfortfood #homemadekoreanfood #chickentreats #soygarlic #friedandglazed #koreansnack #hotandsweet #stickychicken #crispyperfection #flavorpacked Golden. Crispy. Sticky. Korean Fried Chicken glazed with a sweet chili sauce that hits ALL the flavor notes. Spicy, sweet, and irresistible!
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  • Korean Sweet and Spicy Chicken

    Sticky Korean-Style Chicken with Gochujang Glaze

    Ingredients:

    1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

    1/2 cup cornstarch

    1/4 cup all-purpose flour

    1/2 teaspoon salt

    Vegetable oil, for frying

    For the sauce:

    2 tablespoons gochujang (Korean red chili paste)

    2 tablespoons honey

    2 tablespoons brown sugar

    2 tablespoons soy sauce

    1 tablespoon rice vinegar

    2 cloves garlic, minced

    1 teaspoon grated ginger

    1 teaspoon sesame oil

    1 tablespoon water

    For garnish:

    Sesame seeds

    Sliced green onions

    Directions:

    In a bowl, combine cornstarch, flour, and salt. Toss the chicken pieces in the dry mixture until well coated.

    Heat oil in a deep skillet or pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 5–6 minutes. Drain on a paper towel-lined plate.

    In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water. Stir and simmer for 3–4 minutes until thickened slightly.

    Add the fried chicken to the sauce and toss to coat thoroughly.

    Serve hot, garnished with sesame seeds and green onions. Pair with steamed rice or enjoy as an appetizer.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

    Kcal: 430 kcal per serving | Servings: 4 servings

    #koreanchicken #gochujangchicken #sweetandspicy #koreanrecipes #friedchicken #stickychicken #spicyasianfood #homemadekorean #easychickendinner #kfoodlove #koreanfusion #kitchencomforts #crispychicken #asianglaze #boldflavors #koreanappetizer #spicybites #friedfavorites #takeoutathome #glazeddelicious

    Say hello to flavor! This Korean Sweet and Spicy Chicken is crispy, sticky, and coated in a bold gochujang glaze you’ll crave every week. Serve it with rice or devour it solo!
    Korean Sweet and Spicy Chicken Sticky Korean-Style Chicken with Gochujang Glaze Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup cornstarch 1/4 cup all-purpose flour 1/2 teaspoon salt Vegetable oil, for frying For the sauce: 2 tablespoons gochujang (Korean red chili paste) 2 tablespoons honey 2 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon grated ginger 1 teaspoon sesame oil 1 tablespoon water For garnish: Sesame seeds Sliced green onions Directions: In a bowl, combine cornstarch, flour, and salt. Toss the chicken pieces in the dry mixture until well coated. Heat oil in a deep skillet or pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 5–6 minutes. Drain on a paper towel-lined plate. In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water. Stir and simmer for 3–4 minutes until thickened slightly. Add the fried chicken to the sauce and toss to coat thoroughly. Serve hot, garnished with sesame seeds and green onions. Pair with steamed rice or enjoy as an appetizer. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 430 kcal per serving | Servings: 4 servings #koreanchicken #gochujangchicken #sweetandspicy #koreanrecipes #friedchicken #stickychicken #spicyasianfood #homemadekorean #easychickendinner #kfoodlove #koreanfusion #kitchencomforts #crispychicken #asianglaze #boldflavors #koreanappetizer #spicybites #friedfavorites #takeoutathome #glazeddelicious Say hello to flavor! This Korean Sweet and Spicy Chicken is crispy, sticky, and coated in a bold gochujang glaze you’ll crave every week. Serve it with rice or devour it solo!
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  • Japanese Chicken Katsu Curry

    Crispy Chicken Katsu with Rich Japanese Curry Sauce

    Ingredients:

    For the Chicken Katsu:

    2 boneless, skinless chicken breasts

    Salt and black pepper, to taste

    1/2 cup all-purpose flour

    2 large eggs, beaten

    1 cup panko breadcrumbs

    Vegetable oil (for frying)

    For the Japanese Curry Sauce:

    1 tablespoon vegetable oil

    1 onion, finely chopped

    1 carrot, peeled and diced

    1 clove garlic, minced

    1 tablespoon grated ginger

    2 tablespoons curry powder

    2 tablespoons all-purpose flour

    2 cups chicken broth

    1 tablespoon soy sauce

    1 tablespoon Worcestershire sauce

    1 teaspoon honey

    Salt, to taste

    To serve:

    Steamed white rice

    Fresh parsley or green onion (optional, for garnish)

    Directions:

    Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.

    Dredge each breast in flour, then dip in the beaten eggs, then coat with panko breadcrumbs.

    Heat vegetable oil in a deep skillet or pan over medium-high heat. Fry the chicken until golden brown and cooked through (about 3–4 minutes per side). Drain on paper towels.

    For the curry sauce, heat oil in a saucepan over medium heat. Add onion and carrot and sauté until softened. Add garlic and ginger and cook for another minute.

    Stir in curry powder and flour; cook for 1–2 minutes to form a roux. Gradually whisk in the chicken broth.

    Add soy sauce, Worcestershire sauce, honey, and a pinch of salt. Simmer for 10–15 minutes until thickened.

    Slice the chicken katsu and serve over steamed rice, ladled with the curry sauce. Garnish with parsley or green onion if desired.

    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
    Kcal: 625 kcal per serving | Servings: 2 servings

    #chickenkatsu #japanesecurry #katsucurry #comfortfood #asiandinners #homemadejapanesecurry #crispychicken #friedchickenlove #japanesefoodathome #weeknightmeal #curryrecipe #easyasianrecipes #chickendish #pankocrusted #ricebowl #umamirich #katsurecipe #deliciousandcrispy #asianfusion #flavorfulmeals

    Golden and crispy Chicken Katsu meets rich, aromatic Japanese curry sauce in this comforting classic. You’ll be hooked at first bite!
    Japanese Chicken Katsu Curry Crispy Chicken Katsu with Rich Japanese Curry Sauce Ingredients: For the Chicken Katsu: 2 boneless, skinless chicken breasts Salt and black pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil (for frying) For the Japanese Curry Sauce: 1 tablespoon vegetable oil 1 onion, finely chopped 1 carrot, peeled and diced 1 clove garlic, minced 1 tablespoon grated ginger 2 tablespoons curry powder 2 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon honey Salt, to taste To serve: Steamed white rice Fresh parsley or green onion (optional, for garnish) Directions: Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Dredge each breast in flour, then dip in the beaten eggs, then coat with panko breadcrumbs. Heat vegetable oil in a deep skillet or pan over medium-high heat. Fry the chicken until golden brown and cooked through (about 3–4 minutes per side). Drain on paper towels. For the curry sauce, heat oil in a saucepan over medium heat. Add onion and carrot and sauté until softened. Add garlic and ginger and cook for another minute. Stir in curry powder and flour; cook for 1–2 minutes to form a roux. Gradually whisk in the chicken broth. Add soy sauce, Worcestershire sauce, honey, and a pinch of salt. Simmer for 10–15 minutes until thickened. Slice the chicken katsu and serve over steamed rice, ladled with the curry sauce. Garnish with parsley or green onion if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 625 kcal per serving | Servings: 2 servings #chickenkatsu #japanesecurry #katsucurry #comfortfood #asiandinners #homemadejapanesecurry #crispychicken #friedchickenlove #japanesefoodathome #weeknightmeal #curryrecipe #easyasianrecipes #chickendish #pankocrusted #ricebowl #umamirich #katsurecipe #deliciousandcrispy #asianfusion #flavorfulmeals Golden and crispy Chicken Katsu meets rich, aromatic Japanese curry sauce in this comforting classic. You’ll be hooked at first bite!
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