Spicy Gochujang Chicken and Potato Skillet

In a large bowl, combine the chicken pieces with 1 tablespoon of gochujang, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Mix well and let marinate for 10 minutes.

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 3-4 minutes until lightly browned on all sides. Remove chicken from the skillet and set aside.

Add the chopped onion to the same skillet and cook for 3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add the cubed potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften slightly.

In a small bowl, whisk together the remaining 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 0.5 cup of chicken broth.

Pour the sauce over the potatoes in the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, or until potatoes are nearly tender.

Return the cooked chicken to the skillet. Stir everything together, cover, and continue to cook for another 5-7 minutes, or until the chicken is cooked through and the potatoes are fully tender. Serve immediately.