Korean style chicken

I travel a lot to Korea, because of my work. Once per month I pack my suitcase and head to Seoul. The first time I visited there, I fell in love to the city. And the food wasn't the minor reason... Later on, I have tried to learn how to cook Korean food, and most of the seasonings I have brought from Seoul to Finland with me. One of the main ingredients in Korean kitchen is Gochujang; savory, spicy and pungent fermented chili sauce.

Today I made Gochuganj-sesame chicken, which is not actually "real" Korean dish, but the flavors goes to that direction. For the marinade I used almost same mix than I use for Bibimbap sauce, but I added some soy sauce to recipe.

Gochujang-sesame Chicken
For 2 person
500 g chicken breast
1 tbsp rice vinegar
2 tbsp Gochujang
1 tbsp sesame oil
2 tbsp soy sauce
1-2 tbsp sugar
1 tsp Gochugaru (Korean chili flakes)
50 ml fresh ginger chopped
3 garlic cloves chopped

Mix all ingredients, except chicken, together.
If your chicken breasts are very thick, you can cut them in half horizontally. Put chicken to bowl and add the marinade. Let rest in fridge approx. 2 hours or even over night.
Preheat the oven to 225 C. Place the chickens into a pan and bake them 20 minutes or so, until meat is tender and marinade has caramelized nicely. Or if you have possibility to grill this, do so. This is better when grilled with flavor of smoke.