Description

Ingredients

• 🍗 800 g boneless skinless chicken thighs, bite size pieces (1.76 lb / 28 oz) Original: 🍗 800 g boneless skinless chicken thighs, bite size pieces (1.76 lb / 28 oz)
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz) Original: 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz) Original: ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• 🌾 20 g cornstarch, optional for extra cling (2½ tbsp / 0.7 oz) Original: 🌾 20 g cornstarch, optional for extra cling (2½ tbsp / 0.7 oz)
• 🫒 20 ml neutral oil (4 tsp / 0.7 fl oz) Original: 🫒 20 ml neutral oil (4 tsp / 0.7 fl oz)
• 🥬 500 g napa cabbage, 3 cm pieces (6 cups / 1.1 lb) Original: 🥬 500 g napa cabbage, 3 cm pieces (6 cups / 1.1 lb)
• 🧅 150 g yellow onion, thin sliced (1½ cups / 5.3 oz) Original: 🧅 150 g yellow onion, thin sliced (1½ cups / 5.3 oz)
• 🥕 120 g carrot, thin matchsticks (1 cup / 4.2 oz) Original: 🥕 120 g carrot, thin matchsticks (1 cup / 4.2 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 10 g ginger, grated (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, grated (1 tbsp / 0.35 oz)
• 🥣 60 g gochujang (¼ cup / 2.1 oz) Original: 🥣 60 g gochujang (¼ cup / 2.1 oz)
• 🥄 45 ml soy sauce (3 tbsp / 1½ fl oz) glutensoy Original: 🥄 45 ml soy sauce (3 tbsp / 1½ fl oz)
• 🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz) Original: 🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz)
• 🍶 20 ml rice vinegar (4 tsp / 0.7 fl oz) Original: 🍶 20 ml rice vinegar (4 tsp / 0.7 fl oz)
• 💧 120 ml water (½ cup / 4 fl oz) Original: 💧 120 ml water (½ cup / 4 fl oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz) Original: 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz) sesame Original: 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• 🧅 60 g scallions, thin sliced (½ cup / 2.1 oz) Original: 🧅 60 g scallions, thin sliced (½ cup / 2.1 oz)
• 🍚 300 g cooked rice for serving, optional (2 cups / 10.6 oz) Original: 🍚 300 g cooked rice for serving, optional (2 cups / 10.6 oz)

Preparation

• Prep the pan and chicken Pat chicken dry, season with salt and pepper, and toss with cornstarch if using. Heat a 30 cm (12 in) skillet over medium high for 2 minutes. 🔥
• Sear for color Add neutral oil, then chicken in a single layer. Sear 3 minutes without moving, flip, then cook 2 minutes more until browned. 🐓
• Add aromatics Lower heat to medium. Add onion and carrot, cook 2 minutes. Add garlic and ginger, cook 30 seconds until fragrant. 🧄
• Build the sauce Whisk gochujang, soy sauce, honey, rice vinegar, water, optional gochugaru, and sesame oil until smooth. Pour into the pan and stir to coat. 🥣
• Cook the cabbage Add cabbage, toss well, then cover and cook 4 minutes. Uncover and cook 3 minutes more, stirring, until cabbage is tender but still lively and the sauce turns glossy. 🥬
• Finish and serve Turn off heat, sprinkle sesame seeds and scallions. Serve straight from the skillet with rice if you want it classic. ✨

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