Stir-Fried Kimchi Chicken Thighs

Since I have my homemade Kimchi in the fridge, I've decided to stir-fry a chicken dish with kimchi for my dinner.  It is a delicious dish and can be stir-fried using pork as well.

Ingredients: (serves 2)

250 g. chicken thighs (boneless) - clean and cut into bite-sized pieces

1/3 cup kimchi with some of the liquid (you can add more, if preferred)

1/2 onion (peeled and sliced, slightly thicker)

1 sprig spring onion (optional) - I didn't use as my kimchi contain spring onions

2 tbsp. cooking oil

2 tbsp. water (if the dish is too dry)

Marinade:

1/2 tbsp. gochujang (if you prefer more spicy add more, or like wise)

1/2 tbsp. light soy sauce

1 tsp. granulated sugar (taste according to your preference)

2 cloves garlic (peeled and finely chopped)

1 tbsp. Shaoxing wine

Methods:

1. In a medium bowl, add chicken thighs; mix in the marinade ingredients until incorporated, and set aside for at least an hour to let the marinade seeps through.
2. In a medium heated wok, add oil, swirl the wok, and when it's heated up, add in the marinated chicken together with the marinade.  Spread it over the the wok, let it sear for a minute without stirring, then use a spatula to turn it over and sear the other side.
3. Add in the onion and stir-fry for a minute or so; next add in the kimchi and continue to stir to combine.  If the dish is too dry, add 1 or 2 tablespoons of water.  Again stir to mix.  Taste for correct seasoning according to your own preference.  (you can either add a tiny dash of sugar, light soy sauce or chicken stock granules).  I did not add any extra seasoning.
4. Switch off heat, dish onto a serving plate, sprinkle with chopped spring onion (if you are using) and serve!