Servings: 4

2 tablespoons soy sauce 2 tablespoons soy sauce
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang) 1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil 1 tablespoon sesame oil
1 teaspoon Korean red chile flakes (gochugaru) 1 teaspoon Korean red chile flakes (gochugaru)
3 cloves garlic, minced 3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced 1 (1 inch) piece ginger, peeled and minced
1 pound skinless, boneless chicken thighs, pounded if desired 1 pound skinless, boneless chicken thighs, pounded if desired

Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Regular chili powder can be used instead of gochugaru.  Regular chili powder can be used instead of gochugaru.
You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.  You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.