Sweet & Spicy Korean Chicken

3 standard portions

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Ingredients

• 1 tsp oil
• 500g chicken breast, chopped
• 30 ml soy sauce
• 1 red onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 15 g garlic, finely chopped
• 15 g ginger, finely chopped
• 1 can (330ml) Diet Coke or Pepsi Max
• 1 tbsp rice vinegar
• 20g gochujang paste

Method

1. Get your wok nice and hot—think “could fry an egg in seconds” hot. Add a teaspoon of oil, then toss in your chopped chicken along with the soy sauce. This stops the chicken from looking all pale and sad. Fry for a few minutes until it starts to develop some colour, then remove it from the pan and set it aside.
2. Still on high heat, throw in the red onion and peppers. Let them sizzle away for a few minutes until they start to soften and get those delicious charred edges. You want them slightly smoky but still with a bit of bite.
3. Next, add the garlic and ginger. Stir-fry for about 30 seconds—just long enough for your kitchen to start smelling incredible.
4. Now for the magic. Pour in the Diet Coke, along with the rice vinegar and gochujang paste. Stir everything together, then return the chicken to the wok.
5. Let it all simmer on high heat for around 10 minutes, stirring occasionally. The sauce will reduce, thicken, and cling to the chicken like a stylish, spicy coat. Once it’s glossy and sticky, it’s done.
6. Serve immediately, sprinkled with sesame seeds and spring onions—because, let’s be honest, they make everything look fancier.