Korean Chicken Stir-Fry (Dak Bal)

Step 1

Pat the chicken thighs dry with paper towels, then cut each thigh into 2-inch chunks by cutting crosswise against the grain, so pieces are tender when cooked.

Step 2

Mince the ginger until pieces are smaller than a grain of rice—about pencil-tip size. Mince the garlic the same way. Cut the green onions crosswise into 1-inch pieces.

Step 3

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the chicken chunks in a single layer and cook without stirring until the bottom is light golden, about 3 minutes, then stir and cook another 2 minutes.

Step 5

Push the chicken to the edges of the pan, pour the minced ginger and garlic into the center, and stir for 30 seconds until you smell them strongly fragrant.

Step 6

Pour in the soy sauce and 2 tablespoons water, then stir everything together and cook for 2 minutes, tossing occasionally, until the liquid coats the chicken.

Step 7

Drizzle the sesame oil over the pan and toss to coat, then transfer to a serving bowl.

Step 8

Scatter the green onion pieces on top of the chicken.