Korean Spicy Chicken Tenders With Sweet Apple Recipes

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KOREAN SPICY CHICKEN TENDERS WITH SWEET APPLE



Korean Spicy Chicken Tenders with Sweet Apple image

This is my mom's and I think it's genius. Chicken is so tender and spicy flavor of korean red pepper paste with fresh big chunks of apple, celery, and bell pepper is just so wholesome and hearty..Serve with a bowl of steamed white rice, tortilla, pita bread, or sandwich bread.

Provided by mirikim03

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 2

Number Of Ingredients 12

2 tablespoons olive oil
½ apple, cut into chunks
1 stalk celery, cut into chunks
½ green bell pepper, cut into chunks
⅓ onion, cut into bite-size pieces
¾ pound chicken tenderloins, cut into chunks
1 tablespoon gochujang (Korean hot pepper paste)
¼ cup dry white wine
1 pinch lemon pepper
2 tablespoons white sugar
1 tablespoon minced garlic
1 pinch ground black pepper

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 27.8 g, Cholesterol 98.7 mg, Fat 15.8 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 2.5 g, Sodium 311.6 mg, Sugar 19.8 g

KOREAN SPICY CHICKEN TENDERS WITH SWEET APPLE



Korean Spicy Chicken Tenders with Sweet Apple image

This is my mom's and I think it's genius. Chicken is so tender and spicy flavor of korean red pepper paste with fresh big chunks of apple, celery, and bell pepper is just so wholesome and hearty..Serve with a bowl of steamed white rice, tortilla, pita bread, or sandwich bread.

Provided by mirikim03

Categories     Asian Recipes

Time 30m

Yield 2

Number Of Ingredients 12

2 tablespoons olive oil
½ apple, cut into chunks
1 stalk celery, cut into chunks
½ green bell pepper, cut into chunks
⅓ onion, cut into bite-size pieces
¾ pound chicken tenderloins, cut into chunks
1 tablespoon gochujang (Korean hot pepper paste)
¼ cup dry white wine
1 pinch lemon pepper
2 tablespoons white sugar
1 tablespoon minced garlic
1 pinch ground black pepper

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 27.8 g, Cholesterol 98.7 mg, Fat 15.8 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 2.5 g, Sodium 311.6 mg, Sugar 19.8 g

KOREAN SPICY CHICKEN TENDERS WITH SWEET APPLE



Korean Spicy Chicken Tenders with Sweet Apple image

This is my mom's and I think it's genius. Chicken is so tender and spicy flavor of korean red pepper paste with fresh big chunks of apple, celery, and bell pepper is just so wholesome and hearty..Serve with a bowl of steamed white rice, tortilla, pita bread, or sandwich bread.

Provided by mirikim03

Categories     Asian Recipes

Time 30m

Yield 2

Number Of Ingredients 12

2 tablespoons olive oil
½ apple, cut into chunks
1 stalk celery, cut into chunks
½ green bell pepper, cut into chunks
⅓ onion, cut into bite-size pieces
¾ pound chicken tenderloins, cut into chunks
1 tablespoon gochujang (Korean hot pepper paste)
¼ cup dry white wine
1 pinch lemon pepper
2 tablespoons white sugar
1 tablespoon minced garlic
1 pinch ground black pepper

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 27.8 g, Cholesterol 98.7 mg, Fat 15.8 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 2.5 g, Sodium 311.6 mg, Sugar 19.8 g

KOREAN SPICY CHICKEN TENDERS WITH SWEET APPLE



Korean Spicy Chicken Tenders with Sweet Apple image

This is my mom's and I think it's genius. Chicken is so tender and spicy flavor of korean red pepper paste with fresh big chunks of apple, celery, and bell pepper is just so wholesome and hearty..Serve with a bowl of steamed white rice, tortilla, pita bread, or sandwich bread.

Provided by mirikim03

Categories     Asian Recipes

Time 30m

Yield 2

Number Of Ingredients 12

2 tablespoons olive oil
½ apple, cut into chunks
1 stalk celery, cut into chunks
½ green bell pepper, cut into chunks
⅓ onion, cut into bite-size pieces
¾ pound chicken tenderloins, cut into chunks
1 tablespoon gochujang (Korean hot pepper paste)
¼ cup dry white wine
1 pinch lemon pepper
2 tablespoons white sugar
1 tablespoon minced garlic
1 pinch ground black pepper

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 27.8 g, Cholesterol 98.7 mg, Fat 15.8 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 2.5 g, Sodium 311.6 mg, Sugar 19.8 g

KOREAN SWEET AND SPICY CHICKEN



Korean Sweet and Spicy Chicken image

ZWT 6. I got this recipe from one of my very favorite cookbooks, The Complete Book of Korean Cooking, by Young Jin Song. I think most people would like this recipe, though it is a bit spicy and tangy. I usually use serrano chilies, but you could use jalapenos if you want less heat. Serve with plain white rice. I use Japanese short grain rice with this dish.

Provided by Pesto lover

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs
1 1/2 cups cornstarch
vegetable oil, for deep frying
2 green chilies, sliced
2 dried red chilies, seeded and sliced
3 walnuts, finely chopped
salt & fresh ground pepper
1 tablespoon white wine
1 tablespoon dark soy sauce
3 garlic cloves, minced
1/2 onion, finely chopped
1 tablespoon chili oil
1/2 teaspoon gochujang chili paste
2 tablespoons dark soy sauce
1 1/2 teaspoons pineapple juice
15 garlic cloves, peeled
2 tablespoons maple syrup
1 tablespoon sugar

Steps:

  • Cut chicken into bite-size strips and season with salt and pepper.
  • Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.
  • Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
  • Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
  • Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.
  • Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
  • Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
  • Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.

Nutrition Facts : Calories 786.5, Fat 24, SaturatedFat 6.3, Cholesterol 145.3, Sodium 1164.2, Carbohydrate 86.9, Fiber 2.5, Sugar 16.9, Protein 52.5

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