Korean Chili Paste Spicy Chicken (Mae-Un Dak Gui) - cooking recipe

Ingredients

1/4 cup korean chili paste (gochujahng)
2 tablespoons soy sauce
2 tablespoons water
1/4 cup plus 2 tablespoons white sugar
2 tablespoons mirin or 2 tablespoons sake
1/2 cup onion, pureed (done in a mini prep chopper is perfect)
3 tablespoons ginger
2 tablespoons garlic
2 -3 lbs boneless skinless chicken thighs
green onion, sliced thin (to garnish)

Preparation

In a large bowl mix together first 8 ingredients. Make sure that the sugar is well incorporatd in the marinade. Place chicken in a plastic zip-lock bag. Pour over the marinade, squeeze out air and seal tightly. Massage bag so the marinade thoroughly covers each chicken piece. Refrigerate for at least 8 hours or overnight.
Heat grill. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
Garnish with sliced green onions.