Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 0.5 tsp kosher salt
  • 3 tbsp gochujang (Korean red chili paste)
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp honey or rice syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tsp gochugaru (Korean chili flakes)
  • 2 tbsp neutral oil (grapeseed or vegetable)
  • 3 green onions, sliced (whites and greens separated)
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a medium bowl, toss the chicken pieces with the Shaoxing wine, cornstarch, and salt. Let sit for 5–10 minutes to velvet the meat.
  2. In a separate small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, grated ginger, minced garlic, and gochugaru until smooth.
  3. Heat 2 tablespoons of neutral oil in a large wok or cast-iron skillet over high heat until shimmering.
  4. Add the chicken and the white parts of the green onions to the pan. Sear for 3-4 minutes per side then 2-3 minutes per side, stirring occasionally, until the chicken is golden brown and cooked through.
  5. Pour the gochujang sauce mixture over the chicken. Toss continuously for 1-2 minutes until the sauce thickens into a tacky glaze that coats every piece.
  6. Remove from heat. Garnish with the green onion tops and toasted sesame seeds before serving.