Korean Spicy Chicken Tenders with Sweet Apple Recipe - Allrecipes.com
Korean Spicy Chicken Tenders with Sweet Apple Recipe
  • READY IN 30 mins

Korean Spicy Chicken Tenders with Sweet Apple

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 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!

Most Helpful Critical Review
Jul 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!

Jan 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!

Apr 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.

Jan 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.

Jul 26, 2010

Spicy! Could have been slightly more flavorful but all-in-all very good!

May 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!

Jul 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.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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