Cut the chicken thigh meat into bite-sized pieces.

Mix gochujang, red pepper powder, curry powder, minced garlic, cooking wine, rice wine, soy sauce, and oligo syrup to create the marinade. Coat the chicken pieces thoroughly.

Prepare the vegetables: chop cabbage into large pieces, slice sweet potato, cut green onion diagonally, slice onion thickly, and halve the perilla leaves.

Place all prepared ingredients into a wide pan.

Add the marinated chicken to the pan and mix well.

Cover the pan and cook on low heat, stirring occasionally to prevent sticking.

Once all ingredients are cooked, add perilla leaves, sesame oil, and sesame seeds. Increase the heat and stir-fry briefly to finish.