Instructions:
- In a large bowl, combine soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, gochugaru, black pepper, and water. Mix well to combine and dissolve the sugar.
- Add the chicken pieces to the marinade and toss to coat. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil.
- Remove the chicken from the marinade, reserving the marinade for later. Add the chicken to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook the chicken for about 5-6 minutes, or until browned and cooked through, stirring occasionally.
- Remove the chicken from the skillet and set aside. Add the reserved marinade to the skillet and bring to a simmer.
- Cook the marinade for about 5 minutes, or until it has reduced and thickened slightly.
- Return the chicken to the skillet and toss to coat it in the thickened marinade. Cook for an additional 2-3 minutes, or until the chicken is heated through and coated in the sauce.
- Remove the skillet from the heat and transfer the chicken to a serving dish. Garnish with chopped green onions and sesame seeds.
- Serve the Sweet and Spicy Korean Chicken hot with steamed rice and your favorite side dishes. Enjoy!
