01 -
Cut boneless chicken breast into bite-sized pieces to ensure even cooking.
02 -
In a bowl, combine soy sauce and mirin. Add chicken pieces and coat evenly. Let marinate for 15-20 minutes.
03 -
In a separate bowl, mix gochugaru, gochujang, honey, sesame oil, and minced garlic to create the fiery sauce base.
04 -
Heat a pan over medium-high heat. Add the marinated chicken pieces and pan-fry until golden-brown and cooked through. If using, add rice cakes to the pan for an authentic touch.
05 -
Pour the spicy sauce into the pan with the cooked chicken. Toss to coat the chicken pieces thoroughly. Allow to simmer for 1-2 minutes to meld flavors.
06 -
Sprinkle chopped green onions over the dish before serving for freshness and visual appeal.