Spicy Korean Chicken and Potato Skillet (Dakgalbi Style)

In a large bowl, combine the gochujang, soy sauce, honey, minced garlic, and grated ginger to create the sauce. Add the chicken pieces to the sauce and toss to coat evenly. Let it marinate for at least 10 minutes while you prepare other ingredients.

Heat the sesame oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onion and cook for 3-4 minutes until softened.

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

Add the marinated chicken to the skillet, spreading it out in a single layer. Cook for 5 minutes without stirring to allow the chicken to sear.

Stir the chicken and potatoes together, then reduce the heat to medium-low. Cover the skillet and cook for 10-12 minutes, stirring halfway through, until the chicken is cooked through and the potatoes are tender.

Remove the lid and increase the heat to medium-high. Cook for another 2-3 minutes, stirring constantly, to allow the sauce to thicken slightly and caramelize.

Serve immediately, optionally garnished with chopped green onions or sesame seeds.