Korean Dakgalbi (Spicy Chicken Stir-Fry)

Dakgalbi, a Korean stir-fry featuring spicy marinated chicken and vegetables, is a dish that's sure to tantalize your taste buds with its bold flavors and vibrant colors. This version, adapted for air frying, offers a convenient and healthier take on the classic. The chicken is first coated in a vibrant blend of spicy Gochujang paste, adding depth and heat to the dish. Thinly sliced vegetables, including onions, bell peppers, cabbage, and carrots, provide a delectable contrast in textures and flavors. Cooking in the air fryer results in tender, juicy chicken and perfectly cooked vegetables, all coated in a savory sauce. Whether served over rice or noodles, this air fryer dakgalbi is a culinary adventure that will transport you to the bustling streets of Seoul.

Dakgalbi, a Korean stir-fry dish originating from the city of Chuncheon, has a rich and storied history. Its roots can be traced back to the post-Korean War era, when the influx of American military personnel brought with them a demand for chicken dishes. Chuncheon, known for its poultry farming, embraced this opportunity, and dakgalbi was born. Initially prepared on large, communal grills, dakgalbi became a popular street food, enjoyed by both locals and tourists alike. Over the years, the dish evolved, incorporating influences from other Korean culinary traditions, resulting in the vibrant and flavorful version we know today.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup Gochujang paste
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup thinly sliced cabbage
• 1/2 cup chopped carrots
• 1 tablespoon coconut aminos

Instructions

1. Preheat air fryer to 400°F (200°C).
2. In a large bowl, combine the chicken, Gochujang paste, onion, bell peppers, cabbage, and carrots.
3. Toss to coat evenly.
4. Spread the mixture in the air fryer basket and cook for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Stir in the coconut aminos and cook for an additional 2 minutes.
6. Serve hot over rice or noodles.

Why It Works

• The combination of Gochujang paste and coconut aminos creates a savory, slightly sweet sauce that coats the chicken and vegetables, enhancing their flavors.
• The air fryer's high heat and circulating air ensure even cooking, resulting in tender chicken and perfectly tender-crisp vegetables.
• Thinly slicing the vegetables allows them to cook quickly and evenly, preserving their vibrant colors and textures.
• Using boneless, skinless chicken thighs provides a juicy and flavorful base for the dish, ensuring maximum enjoyment with every bite.