Use boneless skinless thighs for juicier meat; breasts can be used but require careful cooking to avoid dryness., Slice chicken thinly across the grain for tenderness and faster cooking., Pat chicken dry before cooking to achieve better caramelization., Do not overcrowd the pan or grill to prevent steaming; cook in batches if necessary., Marinating longer (up to 4 hours) intensifies flavor; avoid marinating longer than 24 hours to prevent texture changes., Reserved marinade must be boiled before using as sauce to ensure safety., Serve over steamed rice, wrapped in lettuce, or with noodles; garnished with sesame seeds and green onions for an authentic touch., Variations include swapping chicken with beef, tofu for vegetarian option, adding gochujang or red pepper flakes for spice, or using tamari for gluten-free diet., Leftovers keep up to 3 days refrigerated or freeze up to 3 months; reheat gently to retain juiciness.