Korean Spicy and Cheesy Chicken with Carrots, Corns, and Onions

This dish was very easy to make and delicious! You can eat this with rice or as a snack :)
It is not fattening at all even though you can see the cheese stretching through this picture!
I hope you will enjoy making it!

1 lb chicken thigh with skin

Marinate chicken with:

2 tbsp shaoxing wine

1-4 tbsp gochujang in total (korean chili paste) Depending on your spice preference

3 tbsp soy sauce

2 tbsp honey

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp korean chili flakes

1 tsp black pepper

1/2 tsp garlic powder

Cooking:

2 minced garlic

1/2 a small onion

1 can sweet corn

2 small carrots

2 tsp lemon juice

1 tsp chicken bouillon

1/2 tsp salt

2 tbsp green onions (optional)

1 small sweet chilli

1/2 tbsp butter

1/4 cup mozzarella cheese (your favorite cheese)

Optional: Iron skillet

Step 1: Prepare chicken thigh into bite size and marinate the chicken at least 1 hour with the listed ingredients. 

Step 2: Add oil and 1 minced garlic to stir fry with carrots and corns.  Sprinkle in the salt, chicken bouillon, and lemon juice. Cooking is completed for carrots and corns when carrots are soft. Set carrots and corns aside.

Step 3: Add oil and 1 minced garlic to stir fry the pre-marinated chicken. Add 1/2 a small onion, chopped. After 3 minutes, you can add in the carrots and corns.  Stir fry until chicken is fully cook. then add in green onions, and chopped sweet chili. 

Step 4: Put on an iron skillet and add butter to skillet.  Add cooked chicken, carrots, onions, corns, and sweet chili to skillet.  Top it off with cheese and cover with lid until cheese is melted. 

Enjoy!