Buldak (Korean Fire Chicken)

Ingredients

Chicken thighs

1 lb, boneless and skinless, cut into bite-sized pieces

Gochujang (Korean red pepper paste)

1/4 cup

Soy sauce

2 tablespoons

Honey

1 tablespoon

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Sesame oil

1 tablespoon

Vegetable oil

2 tablespoons

Scallions

3, chopped

Toasted sesame seeds

2 tablespoons

Instructions

1. In a mixing bowl, prepare the marinade by combining the gochujang, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Mix until well blended.
2. Add the bite-sized chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and let the chicken marinate for at least 30 minutes, or ideally, refrigerate overnight for deeper flavor.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
4. Add the marinated chicken to the skillet, spreading it out in a single layer. Cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
5. Stir in the chopped scallions and continue to stir-fry for an additional 2 minutes, allowing the scallions to soften slightly.
6. Remove from heat and sprinkle the toasted sesame seeds over the top before serving.