Gochujang Chicken - cooking recipe

Ingredients

2 -3 lbs boneless skinless chicken thighs
4 -6 green onions (1-inch slices green onion tops, thinly sliced green onion bottoms)
1 medium onion, thinly sliced
1 ounce red chili paste (gochujang)
1 ounce soy sauce
1 ounce wine
1 ounce brown sugar
1 ounce corn syrup
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon korean red chili pepper flakes (gochugaru)
1/4 teaspoon black pepper
1/4 teaspoon ginger powder
1/2 teaspoon finely minced ginger

Preparation

Cut the chicken thighs into bite size pieces.
To prepare marinate mix all the following ingredients (gochujang, soy sauce, wine, brown sugar, sesame oil, minced garlic, gochugaru black pepper and ginger) in a medium glass bowl.
Mix all marinade ingredients well.
Place sliced chicken thighs, green onion in with the marinate; toss and press meat into bowl. Top with sliced onion.
Marinate in refrigerator for 2-6 hours.
Heat 2 tdsp of oil in a cast iron skillet or wok. Grab most (all if you can) of the onions out of bowl; squeeze marinate out. Add onions to skillet and cook for 3 to 5 minutes.
Drain marinate (into sink) out of chicken/green onions and add to onions; cook on medium high. Cook until the chicken is cooked through and slightly caramelized.