Korean Chicken

By msklein

Ingredients

• 1 to 1 1/4 pounds boneless, skinless chicken thighs or breasts
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon minced or grated fresh ginger
• 3 to 5 large cloves garlic, about 1 tablespoon minced
• 1 tablespoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil

Preparation

Step 1

Slice chicken thinly, and place in a medium-size bowl. Add soy sauce, sugar, ginger, minced garlic, sesame oil, red pepper if using and 2 tablespoons water. Set aside.
(If you are serving the mixture with rice, cook that now.)
Just before cooking, heat a wok or wide, heavy skillet over high heat. When the pan is very hot, add oil and allow it to get very hot. Add chicken and the sauce, and spread the chicken over the bottom of the skillet. Cook about 2 minutes without stirring. If the sauce appears to be burning, remove skillet from heat and turn the heat down, stir once and replace on heat. Stir a few times; allow the chicken to cook through and the sauce to thicken a little, about 3 minutes.
Serve over white rice, along with steamed or sautéed broccoli that's been sprinkled with toasted sesame seeds.