Korean Chicken In Hot Chili Sauce - cooking recipe

Ingredients

2 lbs skinless chicken pieces, loose skin and fat discarded
5 tablespoons sugar
1 tablespoon garlic, chopped
1 scallion, chopped
1 tablespoon fresh ginger, chopped
2 tablespoons soy sauce
5 tablespoons korean red pepper paste (less for a milder dish)
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
1/2 cup water

Preparation

Cut the chicken into 3-inch pieces.
Divide the wings.
Mix the chicken with the sugar and marinate for an hour.
(I used boneless breast and a Zip-Lock bag works well)
Mix together the other seasonings (all but the water) and marinate for another hour or more.
Pour the water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, for 1/2 hour over low heat, stirring occasionally. This will be enough to cook the chicken and evaporate most of the liquid.
Serve warm with rice, salads, and kimchi.