Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp gochugaru (Korean red chili flakes)
  • 2 tbsp low sodium soy sauce
  • 1 tbsp mirin or rice wine
  • 1 tbsp brown sugar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp neutral oil
  • 1 small yellow onion, cut into wedges
  • 1 cup cabbage, roughly chopped
  • 1 medium carrot, sliced into thin matchsticks
  • 3 green onions, cut into 2-inch batons
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, brown sugar, ginger, and garlic. Toss the chicken pieces in this marinade until thoroughly coated. Let sit for at least 15 minutes at room temperature.
  2. Heat neutral oil in a large heavy-bottomed skillet or wok over high heat until it wisps with smoke. Add the chicken in a single layer and sear without moving for 2 minutes to develop a caramelized crust.
  3. Flip the chicken and cook for another 2 minutes until roughly 80% cooked through.
  4. Add the yellow onions and carrots to the skillet. Stir-fry for 3 minutes until the vegetables begin to soften but retain their snap.
  5. Add the cabbage and green onions. Toss frequently for 2-3 minutes until the cabbage is slightly wilted and the sauce has thickened into a glossy glaze that clings to the ingredients.
  6. Remove from heat. Drizzle with toasted sesame oil and garnish with toasted sesame seeds before serving.