# [[Spicy Chicken Bulgolgi - Quick Wok Version]] **Prep Time:** **10 minutes** **Cook Time:** **10 minutes** **Yield:** 2–3 servings ## Ingredients - 450 g boneless chicken thighs, thinly sliced - 2 tbsp gochujang (40 g) - 1 tbsp soy sauce (15 ml) - 1 tbsp sugar or honey (12 g) - 1 tbsp sesame oil (15 ml) - 4 cloves garlic, minced (12 g) - 1/2 medium onion, sliced (75 g) - 2 scallions, sliced - Neutral oil for cooking (≈1 tbsp / 15 ml) ## Instructions 1. In a bowl, mix gochujang, soy sauce, sugar, sesame oil, and garlic. 2. Toss chicken with the sauce and rest **10 minutes** (no longer; acid will tighten it). 3. Heat wok over ==HIGH HEAT (~450-480°F / ≈230–250°C)== until lightly smoking. 4. Add oil, then chicken in a single layer. Sear **3–4 minutes** without moving. 5. Add onion and stir-fry another **3–4 minutes** until cooked through. 6. Finish with scallions. Serve immediately with rice or lettuce wraps. #### Notes - Chicken thighs are mandatory here — breast dries out too fast. - Add gochugaru if you want heat beyond gochujang.