Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into 1-inch medallions
  • 2 tbsp low sodium soy sauce
  • 1 tbsp mirin
  • 2 tbsp gochujang
  • 1 tbsp gochugaru
  • 2 tbsp raw honey
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Pat the 1 lb of chicken medallions completely dry with paper towels. Moisture is the enemy of a good sear; wet chicken will steam instead of brown.
  2. In a medium bowl, combine the 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, and 1/2 tsp black pepper. Toss the chicken in this mixture and let it sit for 15 minutes.
  3. In a separate small jar, whisk together the 2 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp honey, minced garlic, ginger, and 1 tbsp rice vinegar until smooth and vibrant red.
  4. Add 1 tbsp neutral oil to a large skillet over medium high heat. Wait 2-3 minutes until the oil shimmers and a drop of water dances on the surface.
  5. Add the chicken in a single layer, leaving space between pieces. Cook for 3-4 minutes until a deep golden crust forms on the bottom.
  6. Turn the pieces over and cook for another 2 minutes. The internal temp should be hitting roughly 155°F at this point.
  7. Pour the gochujang sauce mixture over the chicken. Listen for the immediate sizzle and watch for bubbles.
  8. Toss the chicken constantly for 2-3 minutes. The sauce will reduce into a thick, velvety coating that should shatter slightly in appearance as it sticks to the pan.
  9. Turn off the heat when the aroma of toasted garlic and caramelized honey fills the room.
  10. Sprinkle with the sesame seeds and sliced green onions immediately while the sauce is still tacky.