Ingredients

1 chicken thigh (or breast, increase proportions)
1/4 onion
1-2 green onions/scallions
1-2 cloves garlic

Soy sauce
Rice wine (optional)
Sesame oil
Gochujang (Korean red pepper paste)

Preparation

- Slice chicken into thin strips (approx 2″ x 1/2″)
- Soak in soy sauce, a splash of rice wine, and a drizzle of sesame oil for 10-20 min.
- Saute sliced onions, chopped garlic, and scallions in some oil on medium heat
- Increase heat to high, add chicken (reserve liquid)
- Mix a tablespoon of gochujang (Korean red pepper paste) into the marinade
- When chicken is almost done, add sauce and saute on medium for another 3-5 minutes, stirring constantly.

All amounts approximate, and feel free to add more veggies – mushrooms, bell peppers, celery, sprouts, etc. (I just didn’t have any on hand). I don’t like mine sweet, but if you do, add a pinch or two of sugar or a dollop of honey for more of a “teriyaki” feel. The sesame oil gives the Korean swag, and while I’m sure Sriracha works well, there’s a certain heft that gochujang has (it’s not tangy at all).

For reference, I used about 2 1/2 tsp of gochujang in about 4 tablespoons of soy sauce on half a thigh, and I was just starting to cry and sweat in a good way (anyone else get an endorphin rush from eating spicy foods?). So if you have low spice tolerance, use only 1 tsp (it’s pretty potent stuff).

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