1 pound skinless and boneless chicken breasts (sliced into large chunks)
2 tablespoons red pepper/chili flakes (gochugaru)
1 tablespoons grapeseed oil or vegetable oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon sesame seeds
2 stalks scallions (finely chopped)
INSTRUCTIONS
Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
In a large pan over medium high heat, add oil and when oil is hot, add chicken.....More
