Chicken Thigh Bulgogi

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Ingredients
350g or 08lb chicken thigh
5 shishito pepper
Sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon maesilaek (plum extract)
1 tablespoon mirim
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 tablespoons chopped green onion
1/2 teaspoon ground black pepper

Instructions
1 Rinse the chicken, then drain and pat it dry.
2. Mince the garlic and ginger. Chop the green onion.
3. Combine the sauce ingredients in a bowl. Add the chicken and mix well with the sauce. Let it marinate for 15 minutes.
4. Heat a pan and add some oil. Add the shishito peppers and stir-fry with a pinch of salt. Transfer the peppers to a plate.
5. Add the chicken to the pan and cook slowly over medium to medium-high heat until one side turns golden brown. Reduce the heat and cook the other side until fully done.
6. Cut the shishito peppers into 1-inch pieces and place them on top of the cooked chicken.