Recipe Ingredients
- 1 pound frozen boneless, skinless chicken thighs, thawed and cut into 1-inch cubes
- 3 tablespoons packed brown sugar
- 3 tablespoons Korean red pepper fl akes (Gochugaru)
- 2 tablespoons gochujang
- 1 (1-inch) knob ginger, minced
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, finely grated
- 1 tablespoon olive oil
- 2 cups prepared kimchi, cut into 1-inch pieces
- 1 (8-ounce) block mozzarella cheese, shredded
- 2 green onions, thinly sliced
Recipe Directions
- Preheat oven to broil. Place chicken in a large bowl. Add brown sugar, red pepper fl akes, gochujang, ginger, soy and garlic, and massage mixture into chicken until evenly coated.
- Heat oil in a large cast-iron skillet over medium-high heat. Add chicken and 1/4 cup water to skillet. Cover and cook, stirring occasionally, until chicken is fully cooked and pan is almost dry, about 10 to 12 minutes. Stir in kimchi and cook until fully heated through, about 2 to 3 minutes. Remove from heat.
- Sprinkle cheese evenly over chicken. Broil until cheese is melted and light golden-brown, about 1 to 2 minutes. Garnish with green onions and serve immediately.
Tip:
Crushed red pepper flakes can be used as a substitute for Korean red pepper flakes.
