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Sizzling Korean Chicken Barbeque

Created by JamesdoesCooking on January 20, 2016

1 tablespoon sesame oil
FOR CHICKEN
1 pound boneless skinless chicken thighs (or breasts, sliced into 1-inch-thick strips)
2 tablespoons oil (vegetable oil, divided)
Toasted sesame seeds or chopped green onions, for garnish (optional)
Steamed rice and kimchi, to serve (optional)

Step 1: Make the marinade: mix all ingredients in a saucepan. Simmer over low heat until sugar dissolves. Set aside to cool completely.
Step 2: Marinate the chicken covered and refrigerated, for at least 6 hours overnight.
Step 3: Heat 1 1/2 tablespoons oil in a cast iron frying pan. Pan-fry chicken in batches until thoroughly cooked.
Step 4: When ready to serve, heat remaining oil in a sizzling plate. when plate is smoking, add chicken pieces and turn the heat off. Sprinkle chicken with toasted sesame seeds or chopped green onions, if using. Serve with steamed rice and kimchi, if desired.