Dak Bulgogi

Steps

1. Cut the scallions into 3-inch batons, varying the size for variety.
2. Grate or crush the ginger and garlic to release their flavors (do not grate the ginger finely).
3. In a bag, combine apple juice, soy sauce, maple syrup, sesame oil, and soju/sake with the scallions, ginger, and garlic.
4. Add the boneless chicken thigh to the marinade. Cut the meat against the grain into shorter lines to ensure tenderness.
5. If necessary, cut the chicken one more time if you do not feel the fat will render during cooking.
6. Fold the bag over and squeeze out as much air as possible.
7. Marinate for at least 10 minutes (up to two days).
8. Heat a nonstick or cast iron skillet until it is very hot, adding just enough olive or canola oil to lightly coat the bottom.
9. Add about half of the marinated chicken and some of the scallions to the pan in a single layer.
10. Lower the heat if there is too much splatter.
11. Let the chicken cook for one minute without touching it to create browning, then stir-fry.
12. Season the rest of the chicken with salt and pepper.
13. Continue stirring and frying the remaining chicken for about three to six minutes until browned on the outside but still juicy inside.
14. Clear out the pan before cooking a second batch (if applicable).
15. Serve the cooked chicken with rice, lettuce, lemon wedges, sesame oil drizzle, and salt.