Stir-Fried Spicy Korean Chicken

Ingredients: (serves 2)

250 g. chicken thighs (boneless and skinless) - sliced to bite size pieces

2 garlic cloves (peeled and chopped)

1/2 onion (peeled and sliced)

1 1/2" carrot (peeled and finely sliced)

1/2 tbsp. cooking oil

Finely grated zest of 1/2 lemon

1/4 tsp. sesame seeds (toasted) - garnish

2 sprigs spring onion (cut into batons) - I omit

Spicy marinade: 

1 1/2 tbsp. gochujang

1 tbsp. light soy sauce

1 tsp. granulated sugar

1/2 tsp. finely grated ginger

1/2 tbsp. sesame oil

Methods:

1. In a bowl, mix together the marinade ingredients with the chicken.  Let it marinade for at least one hour.
2. Heat the cooking oil in a wok over medium-high heat.  Saute garlic and onion for 10 seconds.  Add the chicken and all the marinade.  Spread the chicken out in the wok and allow it to sear for about half a minute before stir-frying.  Repeat the searing and stir-frying process until the  chicken is just cooked.  Then add the carrot and spring onion (if using), and give it a quick stir-fry.  Turn the heat off and toss through the lemon zest.
3. Remove onto a serving plate and sprinkle with sesame seeds.
4. I serve this dish as a meat dish with freshly cooked fluffy rice and some other dishes for dinner.

Note: The original recipe is using pork to cook this delicious dish, but I use chicken thighs instead.  I believe both meat works well!

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.