Place the chicken pieces in a large bowl then add in your marinade ingredients (onion, spring onion, garlic, soy sauce, rice wine, gochugaru, gochujang, honey, cornstarch, sesame oil and ginger).

Mix everything together until combined and the chicken is coated well. Pop a silicone lid over the top and place in the fridge for a minimum of 30 minutes (up to overnight).

Cut the green portions of the spring onions in half, then slice thinly lengthways and place the strips into a small container of water. This will help curl them for your garnish. Alternatively, you can just slice them small and sprinkle over the top - it’s up to you!

Pour the vegetable oil into a large frying pan or skillet over a medium high heat. Add in your marinated chicken and spread it right out to the edges. Allow to cook for a few minutes before flipping all the chicken pieces over. Keep frying for another few minutes, then flip again. Note: Avoiding moving the chicken around too much helps the meat cook through and the sauce to thicken. Fry for another 5 or so minutes or until the chicken is cooked through.

To serve, place the perilla / spinach strips on the bottom of a plate and layer with the chicken. Top with your spring onion curls and a sprinkling of sesame seeds, then dig in! Alternatively, serve with lettuce and rice to make cups or alongside a few Korean banchan (side dishes) such as pickled onion, pickled garlic or braised potatoes!