The Ultimate Korean Chicken Stir Fry

I find myself asking “What will I cook?” almost every day, just like you might. It’s a question that used to stump me, leading to endless scrolling and indecision. That’s why I started whatwillcook.com, to make those dinner decisions easier and more delicious.

Today, I’m thrilled to share a recipe that perfectly embodies this philosophy: my incredibly flavorful Korean Chicken Stir Fry. It’s a dish that brings a vibrant kick to your table with surprisingly little effort.

This Korean chicken stir fry, often known as Dak Galbi, offers a fantastic blend of spicy, savory, and slightly sweet notes that I know you will adore. While it benefits from a good marinating time, the active cooking part is wonderfully quick, making it an excellent candidate for a weeknight meal.

I promise, the rich flavors are worth every moment of anticipation, and I’m confident you can have this amazing dish ready to enjoy in about an hour, including minimal marination.

Table of Contents

What is Korean Chicken Stir Fry (Dak Galbi)?

Korean Chicken Stir Fry, or Dak Galbi, is a wildly popular dish originating from Korea, particularly Chuncheon. It’s known for its bold flavors and satisfying mix of ingredients. Imagine tender, marinated chicken, fresh vegetables, and chewy Korean rice cakes, all coated in a rich, spicy, and savory sauce.

I consider it the ultimate comfort food with a kick. Traditionally, it’s cooked in a large cast-iron pan right at your table, allowing everyone to dig in as it sizzles. My version brings that authentic taste right into your kitchen, making it easy to enjoy this beloved Korean classic without leaving home.

Why You’ll Love THIS Korean Chicken Stir Fry Recipe

I designed this Korean chicken stir fry recipe with busy home cooks like you in mind. I want you to feel confident and excited about what you’re making. Here are a few reasons why I think you will fall in love with it:

• Effortless Flavor: My recipe prioritizes incredible taste without complicated steps. The marinade does most of the heavy lifting, infusing the chicken with deep, authentic Korean flavors.
• Quick Cooking Time: Once the marination is done, this dish comes together in your skillet in under 20 minutes of active cooking. It’s perfect for those busy evenings when you need a delicious meal fast.
• Customizable Goodness: I love how adaptable this dish is. You can easily adjust the spice level to your preference and even swap in other vegetables you have on hand. It truly lets you make it your own.
• Complete Meal in One Pan: This stir fry is packed with protein, vegetables, and those delightful rice cakes, making it a complete and satisfying meal all from a single pan. Less cleanup is always a win in my book.

Essential Ingredients for the Best Korean Chicken Stir Fry

I always believe that good ingredients are the foundation of a great meal. Here is what I use to create this flavorful Korean chicken stir fry. I’ve listed everything precisely so you can gather your shopping list with confidence.

Main Ingredients

• 500 g chicken thigh fillets ((1.1 pounds), you can use a whole chicken or chicken breast, cut into bite size pieces)
• 1/2 sweet potato ((180g / 6.3 ounces), cut into long thick sticks (like English chips))
• 1/2 carrot ((60g / 2.1 ounces), diagonally sliced)
• 1/4 cabbage ((320g / 0.7 pounds), shredded)
• 10 leaves Korean perilla ((35g / 1.2 ounces), thinly sliced)
• 18 pieces Korean rice cakes
• Some cooking oil ((2 to 3 Tbsp) – I used rice bran oil)

Marinade & Sauce Ingredients

• 3 Tbsp gochujang (Korean chili paste)
• 2 Tbsp chicken broth
• 1 tsp apple cider vinegar
• 1 Tbsp gochugaru (Korean chili flakes)
• 1 Tbsp soy sauce
• 1 Tbsp raw sugar
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp Korean curry powder
• 1/2 onion ((35g / 1.2 ounces), grated or minced)
• Few sprinkles ground black pepper

Step-by-Step: How to Make the Best Korean Chicken Stir Fry

I promise, making this Korean chicken stir fry is much simpler than you might think. Just follow these steps, and you will have a delicious meal ready in no time.

Prep Time & Marination Magic

The marination step is where all the magic begins for this Korean chicken stir fry. It truly makes a huge difference to the depth of flavor in your chicken. I like to prepare my marinade first.

To do this, combine all the marinade ingredients in a bowl and mix them well. Once your chicken thigh fillets are cut into bite-sized pieces, pour this rich sauce over them. I recommend you let this marinate for at least 30 minutes. If I have the time, I strongly recommend marinating it for at least 4 hours.

For the best-flavored chicken, overnight marination is absolutely fantastic. However, if you are really short on time, even 30 minutes will still give you a delicious outcome. The longer it sits, the more those incredible flavors can meld and infuse into the chicken.

Cooking the Stir Fry

Now for the fun part: cooking your delicious Korean chicken stir fry! This process is quick and needs your attention, so have everything ready.

Preheat a large skillet on medium-high heat. Once heated, add some cooking oil; I find 2 to 3 tablespoons are usually perfect. Next, carefully add all the vegetables and the Korean rice cakes into the skillet, then place the marinated chicken on top. Cook them on medium-high heat for 3-4 minutes.

At this stage, I make sure to give everything a good stir often, which helps prevent anything from sticking to the pan and ensures even cooking. Then, reduce the heat to medium to medium-low and continue to cook everything until it’s all cooked through, which usually takes about 10 to 15 more minutes. If I want to speed up the cooking process, I often cover the skillet with a lid; it helps trap the heat and steam, cooking everything a bit faster.

Serving Suggestions & Perfect Pairings

Once your Korean chicken stir fry is ready, I promise you a delicious aroma will fill your kitchen. It’s a fantastic meal on its own, but I always enjoy enhancing it with a few traditional accompaniments.

I always serve this stir fry with a steaming bowl of freshly cooked rice. White rice is classic, but brown rice also works wonderfully. The rice is perfect for soaking up all that incredible, spicy sauce. Beyond that, I often pair it with simple Korean side dishes, known as banchan. Kimchi, of course, is a must for me; its fermented spice and crunch are a brilliant contrast. I also love serving it with pickled radish (danmuji) for a refreshing tang, or seasoned bean sprouts (kongnamul muchim) for a light, earthy crunch. These banchan add layers of flavor and texture, making the meal feel even more authentic and satisfying.

Storage, Reheating, and Meal Prep Tips

I always appreciate a meal that offers delicious leftovers, and this Korean chicken stir fry is no exception! Here are my best tips for handling it after cooking.

Storage: Once cooled, I transfer any leftover Korean chicken stir fry to an airtight container. It keeps beautifully in the refrigerator for up to 3-4 days. This makes it an excellent option for meal prepping throughout the week.

Reheating: To reheat, I prefer to use a skillet over medium heat, adding a tiny splash of water or chicken broth to prevent it from drying out. I stir it gently until everything is heated through. The microwave works too, but I find the skillet method maintains the texture of the chicken and vegetables better.

Meal Prep Tips: This dish is fantastic for preparing ahead. I often marinate the chicken overnight, or even make a larger batch of the marinade to keep in the fridge for a few days. I also chop all my vegetables in advance and store them in separate containers. Then, when dinner time rolls around, all I have to do is combine everything in the pan, and a fresh, delicious meal is ready in minutes!

Frequently Asked Questions (FAQ)

I often get questions from home cooks about their Korean chicken stir fry, and I’m always happy to share what I know!

Q: Can I use chicken breast instead of thighs? A: Absolutely! My recipe explicitly states you can use a whole chicken or chicken breast, cut into bite-size pieces. Chicken breast cooks a bit faster and can be leaner, so I just make sure not to overcook it to keep it tender.

Q: How long does the cooked stir fry last in the fridge? A: Cooked Korean chicken stir fry will last for about 3 to 4 days when stored properly in an airtight container in the refrigerator. It makes for excellent leftovers!

Q: Can I freeze Korean chicken stir fry? A: I actually don’t recommend freezing the cooked stir fry. While the chicken will be fine, the vegetables, especially the cabbage and sweet potato, can become very soft and watery when thawed, affecting the texture of the dish. However, you can freeze the marinated raw chicken for up to 2-3 months in a freezer-safe bag. Just thaw it completely before cooking.

Q: What if I can’t find Korean rice cakes? A: If you can’t find Korean rice cakes (tteok), you can still make a delicious Korean chicken stir fry! I sometimes substitute them with regular pasta like penne or even thick udon noodles, cooked separately and then added at the end. It won’t be exactly the same texture, but it will still be incredibly tasty.

Conclusion

There you have it, my delicious and straightforward recipe for Korean Chicken Stir Fry. I truly believe that cooking flavorful, exciting meals doesn’t have to be complicated, even on your busiest days. This dish is a perfect example: packed with incredible Korean flavors, easy to prepare, and incredibly satisfying. I love how it brings that vibrant taste of Korea right to my kitchen table.

I hope you feel inspired to give this recipe a try tonight. I’m always curious to hear how your cooking adventures go! Please leave a comment below with your favorite additions or any questions you might have. And if you make it, I would absolutely love for you to share your results and photos! Happy cooking!