Ingredients:
- About 2 lbs boneless skinless chicken thighs or breasts
- Potato starch or corn starch to coat, about 1/2 cup
- Salt and black pepper
Sauce:
- 2 tsp grated ginger root
- 5 cloves garlic, minced
- 3 green onions, white and green parts divided
- 3 tbsp gochujang paste
- 2-3 tbsp gochugaru (Korean chili pepper flakes)
- 1.5 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp chicken buillion powder
- 1 tbsp sugar
- 2 tbsp honey
- 3 tbsp mirin
- 3/4 tbsp cornstarch
- 3/4 cup water
- 1 tsp sesame oil
Instructions:
Rinse and dry the chicken with some paper towels. Lightly salt and pepper the chicken pieces. Dust each piece with potato or corn starch.
Mix all the sauce ingredients together in a bowl, except for the ginger, garlic and green onion.
In a frying pan, brown the chicken pieces about 4 minutes on each side, until they have a toasty brown color at least on one side. Do not overcook since you will be cooking them more in the sauce. Remove the cooked chicken to a plate.
In the same pan, add some oil and saute the ginger, garlic and white part of green onions for about a minute. Then add the rest of the sauce ingredients and stir until it starts to thicken up. Add the chicken pieces back and cook until the sauce is thicker and coats the chicken. Add the green part of the green onions.
Taste the sauce and adjust for salt or sweetness or more sesame oil as needed.
