Korean Dakgalbi | Spicy Skillet Street Food Chicken

Cut the chicken thigh fillet into 2-3 cm, bite-sized pieces. Peel the sweet potato and cut it into thin, half-moon slices (this way it softens quickly). Cut the cabbage into larger cubes, and the spring onions into 3-4 cm pieces.

In a bowl, mix the sauce ingredients: gochujang chili paste, soy sauce, brown sugar, grated ginger, crushed garlic, and sesame oil. Toss the diced chicken in it so the spicy marinade coats it evenly, then let it rest for 10-15 minutes.

Heat the sunflower oil in a large skillet or wok over medium-high heat. Add the sweet potato slices and fry for 2-3 minutes until they start to brown.