Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch ginger, peeled and minced (about 1 tablespoon)
  • 1/4 cup (60 ml) gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey (or maple syrup for vegan option)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions:

  1. Cut chicken thighs into bite-sized pieces.
  2. In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), and water. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (internal temperature 165°F/74°C). Remove from the skillet and set aside.
  4. Reduce heat to medium. Add minced garlic and ginger to the skillet and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  5. Pour the gochujang sauce into the skillet and bring to a simmer.
  6. In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce and stir constantly until the sauce thickens.
  7. Add the cooked chicken back into the skillet with the thickened sauce. Stir to coat the chicken evenly. Simmer for 2-3 minutes, allowing the flavors to meld.
  8. Sprinkle with sesame seeds and sliced green onions. Serve immediately.