Easiest Korean Spicy Chicken (No Deep Frying)

Steps

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1. 1
   Cut the green onion into 1-inch pieces, smash and finely chop the garlic, grate the ginger, and thinly slice the chili peppers.
   ▶ ≈1:30
2. 2
   In a small bowl, combine the Korean chili flakes, sugar, soy sauce, oyster sauce, corn syrup or honey, mirin, ketchup, chicken bouillon powder, water, black pepper, and the chopped garlic and ginger. Mix well to make the sauce. For best flavor, let it rest in the fridge overnight.
   ▶ ≈2:12
3. 3
   Heat oil in a large wok or pan over medium-high heat. Add the chicken thighs and sear for about 6 to 7 minutes until golden brown on the bottom. If too much fat renders out, blot it away with paper towels.
   ▶ ≈3:24
4. 4
   Once the bottom is golden and crispy, use kitchen scissors to cut the chicken into large bite-size pieces right in the pan, then stir-fry for about 2 more minutes. Optionally, torch the chicken briefly for a smoky flavor.
   ▶ ≈4:43
5. 5
   When the chicken is about 80% cooked, add the green onions and rice cakes, stir-frying for about 1 minute to let them soak up the chicken fat and aroma.
   ▶ ≈5:18
6. 6
   Pour in the prepared sauce and stir-fry over high heat for about 2 minutes until the sauce reduces and coats every piece of chicken evenly. Optionally torch once more for extra smokiness.
   ▶ ≈5:36
7. 7
   Plate some rice and top generously with the spicy chicken. Finish with chopped green onions and sesame seeds, and serve with rice or beer.
   ▶ ≈5:54