Ingredients:
1 lb chicken thighs or breasts, boneless and skinless, thinly sliced
3 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp sesame oil
1 tbsp rice wine (mirin)
2 garlic cloves, minced
1 tsp ginger, grated
1/4 tsp black pepper
1/2 tsp gochugaru (Korean red chili flakes, optional)
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Directions:
In a large mixing bowl, combine soy sauce, honey, sesame oil, rice wine, minced garlic, grated ginger, black pepper, and gochugaru. Mix well to create the marinade.
Add the sliced chicken to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Heat a grill, grill pan, or skillet over medium-high heat. Lightly grease the surface with oil.
Cook the chicken in batches, about 3-4 minutes per side, until fully cooked and slightly caramelized.
Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice, lettuce wraps, or kimchi for a complete meal.
