Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 3 tbsp Gochujang (Korean red chili paste)
  • 2 tbsp Gochugaru (Korean red chili flakes)
  • 2 tbsp soy sauce
  • 1 tbsp rice wine (Mirin)
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp black pepper
  • 2 cups green cabbage, chopped into squares
  • 1 medium sweet potato, thinly sliced into half-moons
  • 1/2 large onion, sliced
  • 1 medium carrot, sliced diagonally
  • 2 green onions, cut into 2-inch lengths
  • 1 tbsp neutral oil

Instructions:

  1. Combine 3 tbsp Gochujang, 2 tbsp Gochugaru, 2 tbsp soy sauce, 1 tbsp Mirin, 1 tbsp brown sugar, 3 cloves minced garlic, 1 tsp grated ginger, and 1/4 tsp black pepper in a bowl.
  2. Toss the 1.5 lbs of chicken thigh pieces into the sauce. Let this sit for at least 15 minutes to allow the salt to penetrate the protein.
  3. Chop 2 cups cabbage into squares, slice 1/2 onion, 1 carrot, and the sweet potato into half moons.
  4. Add 1 tbsp neutral oil to your skillet over medium high heat. Cook until the oil shimmers and barely wisps smoke.
  5. Place the sweet potato slices in the pan first. Cook 2 minutes per side until they show golden brown spots.
  6. Push the potatoes to the edges and drop the marinated chicken into the center. Sizzle for 4 minutes without moving them much to build a crust.
  7. Toss in the onions and carrots. Stir fry 3 minutes until the onions go translucent.
  8. Add the cabbage squares and green onions. Toss 2-3 minutes until the cabbage is bright green and slightly softened but still snaps.
  9. Drizzle 1 tbsp toasted sesame oil over the entire pan. Stir once more to emulsify the remaining juices into a glossy glaze.
  10. Remove from heat. Rest for 2 minutes to let the juices settle back into the meat before serving.