Japanese-Style Gochujang Chicken Stir-Fry | Quick & Spicy Weeknight Dinner

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 💗Japanese-Style Gochujang Chicken Stir-Fry | Quick & Spicy Weeknight Dinner




This Japanese-style stir-fried chicken with gochujang is a quick and flavorful dish perfect for everyday meals. Tender chicken thighs are coated in potato starch and pan-fried, then tossed with onions, carrots, shiitake mushrooms, and seasoned with a bold mix of soy sauce, gochujang, ginger, garlic, sesame, and a touch of sugar. Finished with fresh garlic chives (nira), this simple stir-fry brings just the right balance of savory, sweet, and spicy to your dinner table — ready in under 30 minutes!

💚INGREDIENTS  3 Serving

1  Chicken thigh

1/2  onion

1/2 carrot

1/2  garlic chives (nira)

A)  1/4 tsp salt

       1  tsp  sake

       1 Tbsp   potato starch

B) 1 Tbsp  soy sauce

     1  tsp   sugar

     1 Tbsp   gochujang

     1 Tbsp  ground sesame

     2 Tbsp  sake

     1  piece of ground  ginger

     1 piece of ground garlic

     1  Tbsp sesame oil

💛DIRECTIONS

1. Cut the chicken thigh into easy-to-eat  size. Add the chicken thigh and A in a mixing bowl.Mix well.

2.Cut the onion into wedges. Peel the carrot.Cut the carrot long and thin about 3cm. Cut the garlic chives into 3cm long. Slice the stem of the shiitake mushrooms.Slice the shiitake mushroms thinly.

3.Heat the vegetable oil in a frying pan. Add the chicken thigh. Stir-fry until cooked through.Add the onion and the carrot.Stir-fry.Add the shiitake mushroom.Stir-fry.

4.Add B. Stir-fry.Add the garlic chives. Stir-fry quickly.

5.Arrange the dishes in a serving bowl.


Slice the shiitake mushroom thinly

cut the carrot  long and thin about 3cm

cut the garlic chives into 3cm long

 Two ingredients you might not use every day — but are super common in Japanese kitchens — are shiitake mushrooms and nira (also called garlic chives).

Shiitake have a rich, earthy flavor and soft texture that soaks up sauces beautifully. And nira? Think of them as the cooler cousin of green onions — they’re mild, a little garlicky, and super tasty when quickly stir-fried.

Together, they give this dish that extra layer of flavor you only get in real home-cooked Japanese meals.


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