Korean Chili Chicken Stir-Fry

Instructions

1. 1

   Rinse and drain the uncooked rice. Put it in a 2-litre saucepan with 600 ml water and bring to a boil over medium-high heat. Cover tightly, reduce the heat to low and simmer for 18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Prepare and cook the chicken while the rice cooks and rests.

2. 2

   Thinly slice the onion, green onion and red chili, and mince the garlic. Mix the garlic, gochugaru, gochujang, oyster sauce, sweet soy sauce, soy sauce, rice vinegar, sesame oil and remaining 30 ml water in a bowl.

3. 3

   Pat the chicken dry, unfold the thighs and season both sides with the salt and black pepper.

4. 4

   Heat 5 ml vegetable oil in a 30 cm nonstick skillet over medium-high heat for 1 minute. Add half the chicken in a single layer and cook for 10–12 minutes, turning halfway, until browned and the thickest part reaches 74°C/165°F. Lower the heat slightly if it browns too quickly. Transfer to a plate. Repeat with the remaining 5 ml vegetable oil and chicken.

5. 5

   Reduce the skillet heat to medium. Add the sliced onion and cook for 4–5 minutes, stirring frequently, until softened. Meanwhile, cut the cooked chicken into bite-size pieces on a cutting board using a knife.

6. 6

   Add the green onion and red chili to the skillet and stir-fry for 1 minute. Return the chicken and its collected juices, pour in the sauce and toss for 2–3 minutes, until the sauce coats everything and the chicken reaches 74°C/165°F again.

7. 7

   Fluff the rice with a fork and divide between four bowls. Spoon the chicken, vegetables and sauce over the rice and serve.