Marinated chicken with soybean sprouts is simple to make and so tasty, it will become a family favorite.
The chicken is first marinated in sweet, salty and spicy seasonings for a few hours. Marinating is important as it adds flavor and helps break down the tissues of the chicken, which helps tenderize and makes it juicier.
Boneless skinless chicken thighs are cut into bite sized pieces to help with less cooking time. The smaller size also makes it easier to eat, especially wrapping them with rice on toasted seaweed. These would also be great as lettuce wraps!
I prefer chicken thighs for this dish but use your favorite cut of chicken and if you love to grill, leave the chicken in larger pieces, or feel free to substitute with pork or beef.
After it’s marinated, the chicken is cooked with soybean sprouts and topped with green onions and Korean chili peppers, which are are milder than jalapeno or serrano peppers. The peppers can be eaten raw and often served as a side with ssamjang (spicy dipping sauce) to accompany grilled meats. The soybean sprouts release lots of moisture as it cooks so oil is not needed for cooking. If you prefer not to add the soybean sprouts cook the chicken in oil, but you’ll be surprised how tasty the marinated chicken and soybean sprouts are together!
In a bowl (or the pan you’re cooking the dish), add the chicken, sugar, gochugaru, soy sauce, rice vinegar, garlic and gochujang. Mix well to combine and place in the fridge to marinate for 2-3 hours. Transfer the chicken to a pan ( if you didn't marinate in the cooking pan), cover and heat the chicken for a few minutes. Mix in the soybean sprouts, cover, and cook on medium low heat for about 10 minutes for the soybean sprouts to release moisture. Remove cover and continue to cook for about 10 minutes or until the chicken is cooked, stirring often. Stir in the green onions. Top with optional chili peppers and continue to simmer for about a minute. Garnish with sesame seeds before serving. 
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Instructions