Best Korean Stir-Fried Chicken with Rice

177milkstreet.com

Chickadee

2 TABLESPOONS GOCHUJANG

2 TABLESPOONS SOY SAUCE

2 TABLESPOONS UNSEASONED RICE VINEGAR

2 TABLESPOONS WHITE SUGAR

KOSHER SALT AND GROUND BLACK PEPPER

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED

1 POUND BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES

1 SMALL SWEET POTATO (ABOUT 8 OUNCES), PEELED AND CUT INTO ½-INCH CUBES

4 MEDIUM GARLIC CLOVES, MINCED

2 TEASPOONS MINCED FRESH GINGER

1 BUNCH SCALLIONS, THINLY SLICED, WHITES AND GREENS RESERVED SEPARATELY

4 OUNCES GREEN CABBAGE, CUT INTO 1-INCH PIECES (ABOUT 2 CUPS)

3 CUPS WARM, FRESHLY COOKED COOKED SHORT- OR MEDIUM-GRAIN WHITE RICE (SEE HEADNOTE)

¼ OUNCE (7-GRAM) PACKAGE ROASTED SEAWEED SNACKS, SNIPPED INTO THIN STRIPS

SESAME SEEDS, TOASTED, TO SERVE

Directions at 177milkstreet.com

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