Prep 12 min·Cook 18 min

1. 1You're here
   Step 1.

   Cut the chicken into 3–4 cm pieces. Mix all the sauce ingredients in a bowl, add the chicken and stir to coat. Leave while you cut the vegetables.

   600 g Boneless, skinless chicken thighs3 tbsp Gochujang (Korean chilli paste)1 tbsp Gochugaru (Korean chilli flakes)2 tbsp Light soy sauce1 tbsp Sugar1 tbsp Honey or golden syrup4 cloves Garlic, minced5 g Ginger, grated1 tsp Mild curry powder¼ tsp Black pepper

   Knife workMarinate
2. 2
   Step 2.

   Cut the sweet potato, cabbage, onion and spring onions. Drain the rice cakes if soaking.

   200 g Sweet potato, halved and sliced 5 mm thick300 g White cabbage, in 4 cm pieces1 Onion, cut into wedges3 stalks Spring onions, in 5 cm lengths150 g Korean rice cake sticks

   Knife work
3. 3
   Step 3.

   Heat the oil in a large wok or deep frying pan over medium-high heat. Add the chicken with all its sauce and the sweet potato and stir-fry for 6 minutes.

   2 tbsp Cooking oil600 g Boneless, skinless chicken thighs200 g Sweet potato, halved and sliced 5 mm thick

   6 minStir-fry
4. 4
   Step 4.

   Add the cabbage, onion, rice cakes and water. Keep stirring for 8–10 minutes until the sweet potato is tender and the chicken is cooked through with no pink inside.

   300 g White cabbage, in 4 cm pieces1 Onion, cut into wedges150 g Korean rice cake sticks4 tbsp Water600 g Boneless, skinless chicken thighs

   10 minStir-fry

   Wok-chan's tip鑊仔貼士

   The sauce is sugary and catches easily: lower the heat a little and add another spoonful of water if it starts to stick.
5. 5
   Step 5.

   Toss in the spring onions for 1 minute, sprinkle with sesame seeds and bring the pan to the table.

   3 stalks Spring onions, in 5 cm lengths1 tsp Toasted sesame seeds

   1 minStir-fry