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Chicken Bulgogi

This moist, sweetly spicy chicken is a quick and easy dinner option. Serve it with jasmine rice and Korean potato salad.
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Ingredients
  

  • 2 lbs boneless skinless chicken things (cut into ½" x 2" strips)
  • 1½ Tbsp Korean red peper flakes (gochugaru)
  • 1½ Tbsp sugar
  • 3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1- 1½ Tbsp Korean red chili pepper paste (gochujang)
  • 1 tsp honey
  • 2 Tbsp corn syrup
  • 1 Tbsp sesame oil
  • ½ Tbsp ginger paste
  • ½ Tbsp garlic paste

Instructions
 

  • In a large bowl, mix all the marinade ingredients together.
  • Slice the chicken into strips (½" x 2"). I use kitchen shears to cut the slices.
  • Add the chicken strips to the marinade and refrigerate for a minimum of 2 hours ( I aim for 6-8 hours).
  • Heat some vegetable oil in a frying pan or cast iron skillet.
  • Cook the chicken in batches on medium heat, ensuring not to overcrowd the the pieces so they caramelize slightly. Cook for approximately 8-10 minutes or until the chicken is cooked through. Toss a few times while sautéing.
  • Serve immediately over jasmine rice and garnish with scallions and sesame seeds if desired.