Ingredients
Units
Scale
- 2 - 2 1/2 lbs. of boneless chicken breast - cubed
- 1/2 large red onion - sliced
- 4 - 5 scallions - chopped
- 3 - 4 tbs. of fresh parsley - chopped fine
- 1 tbs. vegetable oil
- 1 tsp. ground black pepper
- 1 tsp. dried oregano - crushed in your hand
- Gochujang marinade
Gochujang Marinade and Dipping Sauce
- 4 tbs. duck Sauce
- 1 tbs. soy sauce
- 2 tbs. gochujang, Korean Chili Paste
- 2 tsp sesame oil
Instructions
- Combine the duck sauce, soy sauce, gochujang sauce and sesame oil in a bowl and mix.
- Place this over the chicken cubes and let marinade for at least 30 minutes to overnight.
- Heat a large cast iron frying pan.
- Place a tablespoon of the vegetable oil in the heated pan.
- Place the marinated chicken in the pan. Do Not Overcrowd the pan.
- Let the chicken cook on one side for about 3 minutes or until a nice golden color appears and a slight char.
- Turn over and cook for about another 3 - 4 minutes on the other side. The cooking time depends on the thickness that you cubed your chicken. The juices of the chicken should run clear when the chicken is done.
- Place the cooked chicken in a bowl.
- Place the sliced onion and chopped scallions in the pan with a tsp. of vegetable oil and toss until the onion is softened.
- Toss the sliced onion, scallions and chopped parsley, black pepper and crushed oregano with the chicken and toss.
- Make a second batch of this sauce to dip the cooked chicken in.
- Serve with rice or noodles or over salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
