Prepare for a spicy showdown of epic proportions. We're taking two legendary heavyweight champions of flavor—the iconic Indo-Chinese Chilli Chicken and the notoriously fiery Korean Buldak—and putting them in the same wok. The result is Buldak Chilli Chicken, a dish that is intensely savory, addictively spicy, and a completely new way to experience the flavors you already love. This is a challenge for the true spicehead, a fusion dish that will leave you breathless and begging for more.
This combination made sense. Buldak sauce comes stock with some of that soy sauce umami flavor, and packs some heat but brings a sweetness that's addictive with it as well! That's why adorning a crispy chicken stir fry with this sauce seems like it should be a takeout option already - And chili chicken couldn't have found a better upgrade!
Here in Lexington, we're no strangers to fusion, but this idea felt special. It was born from a simple, delicious thought: What happens when the sweet, tangy, garlic-and-ginger-forward profile of Chilli Chicken meets the deep, savory, nuclear heat of Buldak sauce? Could they coexist? The answer is a resounding, and fiery, YES.
This isn't just about adding heat; it's about creating a whole new flavor profile. The classic Indo-Chinese technique remains: crispy fried chicken bites tossed with sautéed bell peppers and onions. But instead of a standard soy-vinegar sauce, we're building it on a base of that unmistakable Buldak Hot Chicken Flavor Sauce. The sauce's savory, chicken-y depth provides a rich foundation, while its signature slow-burn heat envelops every single piece of chicken and vegetable.
The beauty of this recipe is its elegant simplicity and its built-in "challenge" dial. Are you a true spice demon, ready to conquer the fire? You'll use the classic black bottle of Buldak sauce. Looking for all of that delicious, unique flavor but with less of the inferno? We have a brilliant (and widely available) solution for that, too. This is your chance to see what happens when two titans of taste collide.
Recipe
Yields: 3-4 servings Prep time: 20 minutes Cook time: 20 minutes
Ingredients:
For the Crispy Chicken:
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
¼ cup cornstarch
2 tablespoons all-purpose flour
Don't mind our tiny stove... ½ teaspoon salt
½ teaspoon black pepper
1 egg white, lightly beaten
Vegetable or canola oil, for frying
For the Buldak Sauce & Stir-fry:
2 tablespoons vegetable oil
4 cloves garlic, minced
1-inch piece of ginger, grated
1 medium onion, cut into 1-inch chunks
1 large bell pepper (any color), cut into 1-inch chunks
The Sauce (Choose One):
Daringly Spicy: ⅓ cup Samyang Buldak Hot Chicken Flavor Sauce (the black bottle)
Flavorful & Mild: ⅓ cup Samyang Buldak Carbonara Hot Chicken Flavor Sauce (the pink bottle)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar (to balance the sauce)
2 scallions, sliced, for garnish
Toasted sesame seeds, for garnish
Steamed rice, for serving
Process/Steps:
Prep the Chicken: In a medium bowl, whisk together the cornstarch, flour, salt, and pepper. Add the chicken pieces and toss to coat evenly. Pour in the egg white and mix until a sticky, light batter forms on each piece of chicken.
Fry the Chicken: Pour about 1-2 inches of oil into a heavy-bottomed pot or wok and heat over medium-high heat to 350°F (175°C). Carefully add the chicken pieces in a single layer (work in batches) and fry for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack.
Start the Stir-fry: In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Add the chunks of onion and bell pepper and stir-fry for 2-3 minutes until they are crisp-tender and have some color.
Build the Sauce: Add the minced garlic and grated ginger to the wok and stir-fry for another 30 seconds until fragrant. Reduce the heat to medium. Pour in your chosen Buldak Sauce, the soy sauce, rice vinegar, and sugar. Stir well to combine and let the sauce bubble for about a minute.
Combine and Serve: Add the crispy fried chicken back into the wok with the sauce. Toss everything together quickly to coat the chicken and vegetables in the glossy Buldak sauce.
Garnish and Enjoy: Immediately transfer the Buldak Chilli Chicken to a serving platter. Garnish generously with sliced scallions and toasted sesame seeds. Serve hot with steamed rice.
Nutritional Estimate (per serving, approximate):
Calories: 650
Fat: 35g
Carbohydrates: 45g
Fiber: 4g
Sugar: 12g
Protein: 38g
Disclaimer: This is an estimate and can vary based on specific ingredients used.
