Korean Spicy Stir-Fried Chicken (Dakgalbi) by Wannabechefmatt

Ingredients

• 900g (2 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 head green cabbage, roughly chopped
• 1 large sweet potato, peeled and sliced into 1/2-inch half-moons
• 1 large yellow onion, sliced
• 3 stalks green onions, chopped
• 1/4 cup gochujang (korean red chili paste)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• 2 tbsp vegetable oil

Instructions

1. Whisk together gochujang, soy sauce, mirin, sugar, garlic, ginger, and sesame oil in a small bowl to create the marinade
2. Toss the chicken pieces in a bowl with half of the prepared sauce and let marinate for 10 minutes.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add the marinated chicken and sweet potatoes to the skillet and cook for 6-8 minutes until the chicken is mostly cooked through.
5. Add the cabbage and onions, along with the remaining sauce, and stir-fry for 5-7 minutes until the vegetables are tender and the chicken is fully cooked.
6. Garnish with chopped green onions and serve immediately.