Tender, bite-sized pieces of chicken cooked in a spicy and sweet sauce made with gochujang, honey, soy sauce, garlic, and ginger.
Ingredients
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt
2 tablespoons gochujang (Korean pepper paste)
2 tablespoons agave syrup or honey
1 tablespoon minced peeled fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon neutral oil, such as vegetable or canola
1 to 2 medium scallions, thinly sliced
1 to 2 teaspoons toasted sesame seeds (optional)
Instructions
Pat 2 pounds chopped boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon kosher salt.
Whisk 2 tablespoons gochujang, 2 tablespoons agave syrup, 1 tablespoon minced peeled fresh ginger, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 2 minced garlic cloves together in a small bowl.
Heat 1 tablespoon neutral oil in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook, stirring occasionally, until browned, about 7 minutes.
Stir in the sauce. Continue to cook, turning the chicken to coat with the sauce, until the sauce is thickened and reduced slightly and the chicken is cooked through, 1 to 2 minutes more. Garnish with 1 to 2 thinly sliced medium scallions and 1 to 2 teaspoons toasted sesame seeds if using.
