Chicken and Sauce:
2 cups Flour
Salt and pepper
1/4 cup Sesame Oil
1 cup Soy Sauce
1/2 Cup Brown Sugar (firmly packed)
Gochujang to taste (or any concentrated chili paste that can give the sauce a little kick, even Sriracha would be fine)
10 chicken thighs (boneless preferred so its easier to cut)
1/2 tsp. Salt
1/2 tsp. Pepper
Variety of Chopped and Prepped Veggies (e.i. broccoli, mung beans, snap peas, carrots, onions, spinach, etc.)
Mix together flour, salt and pepper in medium sized bowl. I like to do this before prepping any of the raw chicken so that I can taste the flour, in little pinches, and adjust its seasoning without any cross contamination. Then set that aside.
Prepare sauce in a small bowl using sesame oil, soy sauce, brown sugar, and Gochujang. The mixture should be a little viscous, shiny, and grainy; not watery or super oily. Taste, adjust, and set aside.
Wash chicken and remove skin if desired. Season with salt and pepper, then coat in flour mix.
In a semi-deep skillet heat about 1/2" inch of oil and cook chicken thighs on each side until mostly cooked but still juicy and also with enough time for the thighs to develop a nice crust on the outside.
Once all of the chicken has been cooked, and slightly cooled, slice the meat into strips and place in clean, hot skillet. Pour sauce over meat using a wooden spoon to coat everything. Allow to cook until sauce is bubbly and well penetrated. Serve in bowls with prepared rice and veggies. Sprinkle sesame seeds over chicken and enjoy!