Step 1

To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.

Step 2

Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.

Step 3

To a large skillet, add the olive oil, and using a slotted spoon add the chicken (discard leftover marinade), and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.

Step 4

While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.

Step 5

After the chicken has cooked through, add the cornstarch slurry to the side of the pan (don’t dump it over the chicken), turn the heat to medium-low, and gently stir the slurry into into the pan sauce. Keep stirring for about 1 to 2 minutes, or until sauce has thickened up to desired level. Spoon the thickened sauce over the chicken pieces or just flip them around in the sauce to coat them evenly. Note – the cornstarch addition is not absolutely necessary but I prefer the sauce thicker and with more body rather as opposed to runny and find the extra 1 to 2 minutes worth it.

Step 6

Remove pan from the heat, add the green onions, sesame seeds, and serve immediately. Chicken is best warm and fresh but will keep for up to 5 days in the fridge.