• 2 pounds boneless chicken thighs

For the marinade

• 3 tablespoons gochugaru Korean red chili pepper flakes
• 1 tablespoon granulated sugar
• 3 tablespoons soy sauce
• 2 tablespoons rice wine or white wine
• 2 tablespoons gochujang Korean red chili pepper paste
• 2 tablespoons honey or 3 tablespoons corn syrup
• 2 tablespoons apple cider or pineapple juice or maesil chung
• 1 tablespoon sesame oil
• 1/4 medium onion grated, about 1/4 cup
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For garnish

• 2 tablespoons chopped scallions
• 1 teaspoon sesame seeds