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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

Nutrition Facts

441 calories; 15.8 g total fat; 99 mg cholesterol; 312 mg sodium. 27.8 g carbohydrates; 40.4 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2010
When I was living in Korea there was a restaurant that served what we called "Chilli Chicken." This is almost that exact chicken! I loved this dish so much that I was considering flying back there on vacation just to have it again. I also added come red pepper flakes to the recipe. We love spicy food! Thank you! Read More
(22)

Most helpful critical review

Rating: 3 stars
07/22/2010
Very nice light taste. Also very easy to cook. I've already made this twice this past week. Like everyone else I did some subsitutions. The first time I made it w/o onions it didn't make a big impact on taste. Like the rest I was unable to find Gochujang paste and went with Thai sweet chili. Since the chili is already sweet I also omitted the suger and lemon peper. I made it using Golden Delicious Apples which i found to be perfect for the taste. I put too much peper and wine in the first try and it was very sauce and peper heavy. The second time I lightened up on the wine and the blance was perfect. I perfer to cut the chicken into larger chunks. The second time i did them too small and it began to shred into pieces as i cooked it. I used a simple white Chardoney tastes good! Read More
(7)
32 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/21/2010
When I was living in Korea there was a restaurant that served what we called "Chilli Chicken." This is almost that exact chicken! I loved this dish so much that I was considering flying back there on vacation just to have it again. I also added come red pepper flakes to the recipe. We love spicy food! Thank you! Read More
(22)
Rating: 5 stars
01/21/2010
When I was living in Korea there was a restaurant that served what we called "Chilli Chicken." This is almost that exact chicken! I loved this dish so much that I was considering flying back there on vacation just to have it again. I also added come red pepper flakes to the recipe. We love spicy food! Thank you! Read More
(22)
Rating: 5 stars
01/29/2010
I was in a bit of a rush and couldn't find gochujang at my local store. So I opted for a Thai Sweet Chili Sauce and hoped for the best. It was more sweet than it was spicy but both my husband and I loved it! I really want to try the Korean hot pepper paste next time. Either way I will definitely be making this again! Thanks for the great recipe! Read More
(18)
Advertisement
Rating: 5 stars
04/26/2010
Was a little aprehensive when I read this recipe as I don't normally like spicy foods. I have to say it wasn't really that spicy. It has a lot less punch than your standard buffulo wings. It is sweet to start and then a hint of "heat" afterward. I loved it and so did everyone else thats tried it. I would give it 5.5 P.S. had trouble finding hot pepper paste. Had to go to asian market. Read More
(14)
Rating: 3 stars
07/22/2010
Very nice light taste. Also very easy to cook. I've already made this twice this past week. Like everyone else I did some subsitutions. The first time I made it w/o onions it didn't make a big impact on taste. Like the rest I was unable to find Gochujang paste and went with Thai sweet chili. Since the chili is already sweet I also omitted the suger and lemon peper. I made it using Golden Delicious Apples which i found to be perfect for the taste. I put too much peper and wine in the first try and it was very sauce and peper heavy. The second time I lightened up on the wine and the blance was perfect. I perfer to cut the chicken into larger chunks. The second time i did them too small and it began to shred into pieces as i cooked it. I used a simple white Chardoney tastes good! Read More
(7)
Rating: 4 stars
01/10/2011
Very good dish. I used a sweet chili sauce in place of the sugar and then a little hot sauce. Flavors were nicely balanced. Served it over brown basmati rice. Read More
(7)
Advertisement
Rating: 4 stars
07/26/2010
Spicy! Could have been slightly more flavorful but all-in-all very good! Read More
(7)
Rating: 5 stars
05/06/2010
This was very delicious. I couldn't find the hot pepper paste so I used red pepper flakes and red chile paste but otherwise I made as exactly written. I loved it and would recommend this to anyone! Read More
(5)
Rating: 5 stars
07/28/2010
Very easy and tasty! I used 2 tablespoons of Siracha (sp?) chili sauce because I didn't have the one listed here. It was very delicious. Read More
(4)
Rating: 5 stars
05/24/2010
Amazing flavor. Love love loved it!! Read More
(4)