Spicy Korean Chicken - great and first-rate yummy Korean chicken with the spicy marinade. So brief and simple to make, less expensive, and better than takeout.

1 lb boneless and skinless chicken thighs
2 tablespoons oil
1 1/2 tablespoons Korean chili paste, gochujang
1 teaspoon Korean red chili powder, gochugaru or regular chili powder
1 tablespoon sesame oil
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 piece ginger, peeled and minced (1-inch)
3 cloves garlic, minced
salt to taste

1 Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.
2 Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.
3 Grill the chicken until slightly charred and completely cooked through. You may also pan-fry the chicken on a skillet or pan, or bake in the oven at 400F for about 20 minutes. Serve immediately with steamed rice.