Chicken Breast and Leek Stir-Fry with Gochujang and Mayonnaise
cookpad.japan @cookpad_jp
I created this recipe with ingredients on hand.
Lightly steam-fry with a lid on during Step 7 to cook through the chicken slowly.
If you would like it spicier, add more gochujang Korean hot pepper paste. Recipe by Kapizou
Chicken Breast and Leek Stir-Fry with Gochujang and Mayonnaise
I created this recipe with ingredients on hand.
Lightly steam-fry with a lid on during Step 7 to cook through the chicken slowly.
If you would like it spicier, add more gochujang Korean hot pepper paste. Recipe by Kapizou
Cooking Instructions
- 1
Cut the chicken breasts diagonally into bite-sized slices, and transfer into a plastic bag or a bowl.
- 2
Add the ◆ ingredients, and massage well. If you are using a plastic bag, close it up. If you are using a bowl, place plastic wrap right on top of the chicken to cover and leave it for 10 ~ 15 minutes.
- 3
In the mean time, cut the Japanese leek diagonally into slices as shown in the picture.
- 4
Add the katakuriko and coat the chicken right before frying. You can also add it in the marinade and massage the chicken.
- 5
Combine the ◇ ingredients and set aside.
- 6
Heat vegetable oil in a frying pan, add the Step 4 chicken breasts, and fry while shaking the pan lightly. When browned, add the Step 3 Japanese leek.
- 7
When everything is mixed, cover with a lid. Turn off the heat and leave it for about 5 minutes.
- 8
Turn the heat back on, add the Step 5 mixture and stir-fry. Serve on a plate, and done.
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