Cut your chicken into bite-sized pieces and pat them dry with a paper towel. This step ensures they get a nice golden sear while cooking.

Take a small mixing bowl and add your Korean chili paste (Gochujang), chili flakes (Gochugaru), soy sauce, honey, minced garlic, and grated ginger. Stir it well until it forms a smooth, vibrant red sauce. Set it aside.

Heat some vegetable oil in a non-stick skillet over medium-high heat. Add the chicken pieces and cook for about 6–7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the pan and keep it aside for now.

Lower the heat to medium, then pour the prepared sauce into the same skillet. Stir continuously for about 2 minutes until it starts bubbling. Add a splash of water if the sauce feels too thick.

Return the cooked chicken to the skillet. Stir until every piece is generously coated in the spicy sauce. Reduce heat to low and simmer for 5–7 minutes to allow the flavors to meld.

If you want that extra layer of indulgence, sprinkle mozzarella cheese on top of the chicken while it’s still in the pan. Cover the skillet and cook on low heat for another 2–3 minutes until the cheese melts beautifully.