• Make marinade. In a large bowl, add soy sauce, brown sugar, mirin, sesame oil, sliced onion, minced garlic, minced ginger, and black pepper. Mix with a spoon until combined.
• Add chicken. Your choice: add whole chicken thighs or slice into 2-inch strips. The whole thighs are easier to cook (less flipping and turning), but will need to be cut up later. The 2-inch strips require more work during the cooking process but results in lots of crispy, charred edges. Mix thoroughly until well combined.
• Marinate. Marinate chicken for at least 30 minutes, but preferably overnight. If cooking immediately, let stand at room temperature.

Non-Stick Skillet Instructions:

• In a non-stick skillet, heat 1 Tbsp vegetable oil over medium high heat. Add chicken in a single layer, slightly touching each other. Cook, undisturbed, until browned and charred on one side, about 4-5 minutes.
• Flip the chicken and cook until done, another 4-5 minutes. Lower heat if necessary, to prevent burning. The chicken should be browned with crispy looking edges. Transfer to a large plate. Repeat process until all the chicken is cooked.
• Loosely cover with foil while you cook the remaining chicken. When finished, garnish with reserved green onion.
• Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.

Air Fryer Instructions:

• Preheat Air Fryer at 400F for 5 minutes. Add chicken thighs in a single layer, slightly touching each other. Cook at 400F for 5 minutes. Flip. Cook at 400F for another 5 minutes. Flip one last time. Cook at 400F for 2 minutes to get those crispy edges.
• Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.

BBQ Grill Instructions:

• Heat grill over high heat until hot. Add chicken thighs in a single layer. When the edges are firm and the chicken is nicely charred on one side, flip to the other side. Continue cooking until the chicken is cooked through, about 3-4 minutes per side.
• Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.

Cast Iron Skillet Instructions:

• Heat Cast Iron Skillet over medium high heat until hot. Add 1 tsp vegetable oil and swirl around in the pan. When the oil starts to smoke slightly, add chicken thighs in a single layer, making sure not to crowd the pan.
• When the edges are firm and the chicken is nicely charred on one side, flip to the other side. Continue cooking until the chicken is cooked through, about 3-4 minutes per side.
• Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.

Oven Broil Instructions:

• Position the rack 5-6 inches from the top heating element. Preheat the oven on BROIL for 10 minutes. Line a sheet pan with aluminum foil or parchment paper.
• Add marinated chicken pieces and onion on sheet pan. Make sure the chicken is not crowded but there's enough space in between.
• Broil on high heat until tender and juicy with charred edges.