• Gather all the ingredients.
  
• To mix the sauce, add 1 Tbsp gochujang (Korean chili paste), 1 Tbsp mirin, 1 Tbsp honey, and 1 Tbsp soy sauce to a small bowl and set aside. Next, mince or crush 2 cloves garlic (I use a garlic press) and set aside.
  
• Slice 1 boneless, skinless chicken breast into 1½-inch (4 cm) squares of equal thickness. Sprinkle ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper on both sides. Nami's Tip: I tilt my knife back and slice the chicken at an angle using the sogigiri Japanese cutting technique. This creates thinner, flatter pieces with an open surface area so the chicken pieces cook evenly and at the same rate in the frying pan.
  
• Transfer the chicken to a plate or shallow tray; I use my favorite stainless prep tray from JOC Goods. Dust the chicken all over with 2 Tbsp potato starch or cornstarch. I close the lid on the tray and shake everything together for the perfect light coating.
  

To Sear the Chicken

• Preheat a wok, frying pan, or saucepan (I used a 10¼" carbon steel pan) over medium heat. When it's hot, add 1 Tbsp neutral oil. Once the oil is hot, add half the chicken in a single layer, leaving space between each piece. Sear the first side for about 3 minutes. Nami's Tip: I cook in two batches to avoid overcrowding the pan. This helps the chicken sear evenly and develop a nice crust.
  
• Once the bottom develops a golden brown crust after about 3 minutes, flip to sear the other side for 2 minutes. Then, remove the chicken to a prep tray or plate. Nami's Tip: Make sure that the chicken is nearly cooked through at this stage. You will only cook it briefly at the end when tossing with the sauce.
  
• If you're using a carbon steel pan like me, add an extra 1 Tbsp neutral oil here (not included in the ingredients list; you won't need extra oil if you're using a nonstick pan.) Then, add the remaining half of the chicken to the pan.
  
• Sear the second batch on both sides for a total of 5 minutes, flipping over after the first 3 minutes. Remove from the pan.
  

To Add the Sauce

• Wipe off the charred food particles and excess grease from the pan with a paper towel. Then, add the reserved 1 Tbsp neutral oil.
  
• Add the garlic and sauté it lightly until fragrant and without burning it. Now, add the chicken back into the pan.
  
• Toss it with the garlic. Then, add the sauce and stir to coat the chicken well.
  
• Keep stirring as you bring the sauce to a simmer and the chicken is coated in a glossy sauce. Nami's Tip: If you're using a carbon steel pan like me, keep 2–4 Tbsp water handy to loosen the sauce if it sticks to the pan, as needed. If you're using a nonstick pan, you probably won't need it.

  Transfer it to a serving dish; I used the Rinka Flower Salad Plate from JOC Goods. Garnish with ½ tsp toasted white sesame seeds and enjoy.
  

To Store

• I recommend transferring the leftovers to an airtight container. You can store it in the fridge for up to 3 days or in the freezer for a month.