Spicy Korean Chicken Stir-Fry

1In a bowl, combine the marinade ingredients: ssamjang (3 tablespoons), gochujang (2 tablespoons), mirin (2 tablespoons), rice wine vinegar (2 tablespoons), and fish sauce (1 tablespoon).

2Slice the chicken thighs (2 lbs) into bite-sized pieces and add them to the marinade. Mix well to coat the chicken. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.

3In a separate bowl, prepare the sauce by combining oyster sauce (2 tablespoons), gochugaru (1 tablespoon), Sichuan flakes (1 teaspoon), dark soy sauce (1 tablespoon), soy sauce (1 tablespoon), ginger (1 tablespoon), garlic (4 cloves), onion (1 small), sugar (2 tablespoons), and honey (2 tablespoons). Stir well to combine.

4Heat a large skillet or wok over medium-high heat. Add sesame oil (2 tablespoons) and heat it up.

5Add the marinated chicken to the skillet, reserving the marinade. Stir-fry the chicken until it is cooked through and slightly browned.

6Push the chicken to one side of the skillet and add the sliced onions. Stir-fry the onions until they are softened and slightly caramelized.

7Pour the sauce over the chicken and onions. Stir everything together to coat the chicken evenly with the sauce.

8Reduce the heat to low and let the sauce simmer for a few minutes until it thickens slightly.

9Sprinkle sesame seeds (1 tablespoon) over the stir-fry and give it a final stir.

10Serve the spicy Korean chicken stir-fry over cooked rice. Garnish with sliced green onions. Enjoy!