Cut the chicken breasts diagonally into bite-sized slices, and transfer into a plastic bag or a bowl.
Add the ◆ ingredients, and massage well. If you are using a plastic bag, close it up. If you are using a bowl, place plastic wrap right on top of the chicken to cover and leave it for 10 ~ 15 minutes.
In the mean time, cut the Japanese leek diagonally into slices as shown in the picture.
Add the katakuriko and coat the chicken right before frying. You can also add it in the marinade and massage the chicken.
Combine the ◇ ingredients and set aside.
Heat vegetable oil in a frying pan, add the Step 4 chicken breasts, and fry while shaking the pan lightly. When browned, add the Step 3 Japanese leek.
When everything is mixed, cover with a lid. Turn off the heat and leave it for about 5 minutes.
Turn the heat back on, add the Step 5 mixture and stir-fry. Serve on a plate, and done.
Story Behind this Recipe
I created this recipe with ingredients on hand.
Lightly steam-fry with a lid on during Step 7 to cook through the chicken slowly. If you would like it spicier, add more gochujang Korean hot pepper paste.