Step by step

Method

4 steps

1. 1

   Cut 1½ pounds boneless chicken thighs into strips or bite-size pieces. Pat dry and season lightly with salt. Mince 3 garlic cloves and grate a little ginger if you have it.

2. 2

   Whisk the glaze: 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon honey or sugar, 1 tablespoon rice vinegar or apple cider vinegar, 1 teaspoon sesame oil, and 2 tablespoons water. It should taste spicy-sweet with a soy backbone.

3. 3

   Heat 1 tablespoon oil in a wide skillet over medium-high until it shimmers. Sear the chicken in batches 3–4 minutes per side until browned and mostly cooked — crowding steams it. Move to a plate.

4. 4

   Lower heat to medium. Add garlic (and ginger) for 20 seconds, then pour in the glaze. It should bubble and smell toasty-chili. Return the chicken and toss 2–3 minutes until every piece is lacquered and the sauce is sticky, not soupy. Scatter sesame seeds and green onion. Serve with rice — sticky red chicken that leaves a little heat on your lips.