Gochujang Chicken Stir-Fry

1. MAKE THE SWEET AND SPICY SAUCE: Combine the gochujang, garlic, soy sauce, sugar and mirin in a small jar and mix thoroughly until everything is combined. Store in the refrigerator for up to two weeks. (Makes ½ cup.)

2. MAKE THE STIR-FRY: Combine the chicken, sweet and spicy sauce, and ginger in a medium bowl and chill for at least 1 hour.

3. Add the sweet potatoes and ⅓ cup water to a deep skillet or wok, cover and boil until tender, about 5 minutes.

4. Pour out the water from the skillet, add the vegetable oil and stir-fry the sweet potatoes over medium heat until they’re crispy and brown, about 7 minutes. Remove the potatoes from the skillet and set aside.

5. Add the cabbage and chicken to the skillet and stir-fry until the chicken is cooked, about 5 to 8 minutes. Add the spring onions and cook for 1 minute. Return the potatoes to the skillet and stir to combine. Garnish with nori strips.