This is a fun Korean dish (Korean Spicy Chicken Stir Fry), served piping hot with all its spicy essence. This dish is extreme in its use of pepper. This dish uses four different kinds of pepper, Korean chili pepper flakes, Korean chili pepper paste, black pepper, jalapeno peppers, and curry powder, and is delicious in its extreme use of peppers. It isn't "burn your mouth and never taste again hot" but it has enough heat and fire to make it a super delicious dish to eat. Only those who are extremely adventurous (and like spice) should dare take the extreme pepper plunge.

Step 1: Ingredients

1 ¼ lbs chicken thighs, cut into bite sized pieces

2 tablespoons chopped garlic
1 tablespoon chopped ginger
3 tablespoons gochujahng Korean chili pepper paste)
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons honey
1 to 2 tablespoons ground Korean chili pepper (more pepper, more spicy) (gochugaroo)
1 teaspoon curry powder
1 teaspoon sesame oil
½ teaspoon black pepper

3 tablespoons of oil
½ of a head of cabbage, roughly cut
½ of a medium onion, diced
1 Korean sweet potato, peeled and cut into ½ inch thick slices
1 jalapeno, sliced into rounds

¼ lb of Korean rice cakes (the stick kind) (If they were frozen, soak in water for at least 30 minutes to
soften up)
5 scallions, cut into 2 inch pieces
sesame seed as garnish

Step 2: Method

In a small bowl, mix together ingredients to marinade the chicken. Mix together garlic, gigner, gochujahng, soy sauce, sake, honey, gochugaroo, curry powder, sesame oil, and black pepper. Add to cut up chicken and mix until all the chicken is fully coated with the marinade. Cover and refrigerate for at least an hour. (Can be made one day ahead.)

Step 3: Method

While chicken is marinating you can cut up your vegetables (if you haven’t already). Set aside until needed.

Step 4: Method

After chicken has marinated, heat a wok over high heat. Add 3 tablespoons of oil and the vegetables all at once. Cook for thirty seconds stirring, and then add marinated chicken on top. Begin stirring and allowing the vegetables to cook and the chicken to get cooked. After fthree minutes of stir frying add the rice cakes. (If you add them too early they will be soggy before the chicken is done.) Continue cooking until chicken is fully cooked and vegetables and rice cake are tender, about 5 or 6 minutes more. Add scallions and cook for an additional minute.