Korean Chicken in Hot Chili Sauce

Marinated chicken cooked with gochu jang (korean red pepper paste) available at asian markets. I found this recipe on the internet @ myEthnicWorld.com and we love it. I make it regularly.

• Ready In: 2 hrs 55 mins
• Serves: 3-5

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

Directions

1. Cut the chicken into 3-inch pieces.
2. Divide the wings.
3. Mix the chicken with the sugar and marinate for an hour.
4. (I used boneless breast and a Zip-Lock bag works well)
5. Mix together the other seasonings (all but the water) and marinate for another hour or more.
6. 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.
7. Serve warm with rice, salads, and kimchi.