Bul Dak (Korean Fire Chicken) - cooking recipe

Ingredients

2 skinless, boneless chicken breasts, cut into small pieces
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper to taste
Sauce:
1/2 cup chopped Asian pear
1/4 onion
2 jalapeno peppers, stemmed
3 tablespoons red pepper flakes
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white sugar
1 tablespoon sesame oil
3 cloves garlic
1 teaspoon spicy yellow mustard
1 tablespoon olive oil, or to taste
1 green onion, sliced
1 teaspoon roasted sesame seeds, or to taste

Preparation

Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.