Stir-fry chicken (dakgalbi) by Susan Kwek

Stir-fry chicken (dakgalbi) by Susan Kwek
https://www.facebook.com/groups/platepalate/permalink/925699870817647/

Here's the recipe :- 

4 pcs boneless chicken thigh meat
3 tablespoons soy sauce
3 cloves of peel garlic, minced
3 tablespoons hot pepper paste (gochujang)
1 tablespoon hot pepper flakes 
3 tablespoons mirin
3 tablespoons sugar
2 tablespoons sesame oil 
½ teaspoon ground pepper
½ a cabbage, rinsed, cut into bite sized pieces
1 medium onion, sliced
1 small carrot, sliced

Method
1. Cut the chicken into bite size pieces and put them into a bowl. Mix with 1 tablespoon soy sauce and ground pepper and set aside.

2. In another bowl, combine garlic, hot pepper paste, hot pepper flakes, 2 tablespoons of soy sauce, sugar, mirin and sesame oil. Mix it well.

3. Add the mixed sauce together with the chicken. Mixed it real well.

4. Prepare a large, shallow, and wide pan. Spread the cabbage on the bottom of the pan. Add in the sliced onion and carrots.

5. Put the marinated chicken on top of the vegetables, in the center of the pan.

6. Cover and cook over medium high heat for about 5 minutes. Stir occasionally so that the ingredients and sauce are mixed evenly.

7. Lower the heat to medium and cover. Cook for another 20 minutes. Keep stirring occasionally to prevent it from being burnt.