Cheesy Korean Spicy Chicken (Buldak)

1. Prepare the sauce

In a medium bowl, whisk together the chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and toasted sesame oil.

2. Cook garlic, ginger, and chili

Heat the vegetable oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, cooking for about a minute until fragrant. Add the minced red chili peppers and freshly ground black pepper, cooking for another 30 seconds.

3. Combine and reduce sauce

Stir the gochujang mixture into the saucepan, followed by the Sprite. Bring to a simmer and cook for 6 to 8 minutes until the sauce thickens. Transfer to a heat-proof bowl to cool.

4. Marinate the chicken

Pat the chicken thighs dry and debone them. Place them in a bowl or large zipper-lock bag, and toss with 3/4 cup of the cooled sauce. Marinate for at least 45 minutes or refrigerate overnight.

5. Cook the chicken

Preheat the broiler or prepare the grill. If grilling, cook the chicken thighs skin-side down for 5 to 7 minutes per side until charred and cooked through. If broiling, arrange thighs skin-side up on a wire rack over a foil-lined baking sheet and broil for about 5 minutes per side.

6. Caramelize the chicken

Cut the cooked chicken into pieces and toss with remaining sauce in a 10-inch cast iron skillet. Cook over medium heat for 2 to 3 minutes until the sauce caramelizes around the chicken.

7. Melt the cheese

Sprinkle shredded mozzarella over the chicken and broil for 1 to 2 minutes until the cheese is melted and bubbly.

8. Garnish and serve

Garnish with thinly sliced scallions and toasted sesame seeds before serving.