Korean Chicken Teriyaki-Yangnyom Tak

• 2 lbs boneless skinless chicken thighs
• 6 tablespoons soy sauce
• 1 tablespoon red pepper paste, kochu jang, can find in korean market
• 5 tablespoons sugar
• 2 tablespoons tomato ketchup
• 2 tablespoons vinegar
• 1 teaspoon hot sauce
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon minced ginger
• pepper
• 1 tablespoon oil

1. Cut the chicken thighs in to bite size pieces, set aside.
2. About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
3. Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
4. Marinate meat for at least 1 hour.
5. Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
6. Serve with steamed rice.
7. Enjoy.

chicken thighs, soy sauce, red pepper, sugar, tomato ketchup, vinegar, hot sauce, onion, garlic, ginger, pepper, oil

Taken from www.food.com/recipe/korean-chicken-teriyaki-yangnyom-tak-191128 (may not work)