Step 1

In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, about 5 minutes. Reduce to medium, then flip the chicken and cook without stirring until browned on the second sides, 3 to 4 minutes.

Step 3

Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the gochujang mixture and cook, scraping up any browned bits and occasionally turning the chicken, until the sauce has thickened lightly and coats the chicken, 2 to 3 minutes.

Step 4

Optional garnish: Toasted sesame seeds OR sliced scallions OR both