This is a quick way to achieve a Korean-y marinade.
- 5 boneless, skinless chicken thighs
- 2 tbsp red pepper powder
- 1 tbsp garlic powder
- 2 tsp kosher salt
- 2 tbsp canola oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 2 green onions, sliced (optional)
- 1 tbsp toasted sesame seeds (optional)
Chop the chicken into bite-size pieces. Toss with red pepper powder, garlic powder, and salt.
Heat oil over high heat. Brown chicken on all sides in batches so it doesn't steam. Set aside.
Whisk soy sauce, honey, gochujang, and rice vinegar until smooth. Add to the hot pan and simmer until it starts to thicken. Return the chicken to the pan and cook until done.
Remove from heat. Finish with green onions and sesame seeds.