Debone chicken. Then cut into bite-sized pieces. Place the chicken pieces in a mixing bowl and cover with milk. Let it sit in the milk for 10-15 minutes. 

Take out another mixing bowl. Place in all of the listed ingredients under "Dakgalbi Marinade". Mix thoroughly. 

Cut cabbage, sweet potato into bite-sized pieces. Cut onion, spring onions and perilla leaves into thin slices. Measure 1 cup of Korean rice cakes. (Note: If you are using frozen rice cakes, place in some warm water to soften them up first)

Now back to the chicken: Strain the chicken and wash-off the milk under running water. Let the chicken drip-off excess water. Then place the chicken pieces into the spicy dakgalbi marinade. Let it sit in the marinade for at least 30 minutes. 

Take out your largest non-stick frying pan. Put some oil into the frying pan. Place on a medium-low heat.

Once the pan is hot, place the chicken in. Throw-in the sweet potatoes in as well. Then stir the chicken around to prevent the marinade from burning.

Keep stirring until you see the chicken turn firm (~50% cooked through). Note: If you see that the marinade is bubbling and turning sticky - reduce the heat.

Once the chicken starts to firm up, throw in the onions and cabbage. The vegetables will wilt and release water into the pan. This will prevent the marinade from burning. Keep stirring.

Continue to cook until the cabbage turns soft and chicken is fully cooked through. Then turn off the heat. Garnish with the perilla leaves and spring onion slices. They will cook in the residual heat. 

Enjoy with a bowl of hot rice!