Trim access fat from chicken thighs and set aside.

Place seasonings and marinade ingredients in a bowl and whisk until well combined.

Adjust taste and spice to your liking.

Place chicken thighs in sauce and marinate for 30 minutes to 1 hour.

In a medium size skillet, preferably a wok on high heat, add 1 tsp of cooking oil.

Sear chicken thighs on high heat (being careful not to burn) turning every 2-3 minutes until browned and cooked through.

As chicken cooks, add leftover marinade to wok and continue to cook.

Baste chicken thoroughly by using a spoon to coat chicken with sauce.

Allow chicken to cook through thoroughly and allow sauce to thicken (see blog post for additional tips).

Serve immediately for best results!

Place soy sauce, sugars, ginger, mirin, gochujang, sesame oil and rice vinegar in a bowl and whisk until well combined.

Taste and adjust seasonings to your liking.

Sear the chicken thigs on high heat in a wok or medium to large sized skillet.

Add in chopped garlic, red pepper powder and stir.

Once the chicken thighs are almost cooked through, remove from the heat and set aside.

Now, pour the spicy teriyaki sauce into the hot wok and stir occasionally until sauce bubbles and thickens.

As sauce begins to thicken, place par cooked chicken thighs back into the wok with the sauce.

Finally, simmer the chicken thighs and sauce until cooked through and sauce is slightly thickened.

Serve spicy chicken teriyaki with rice and green veggies.

Top each plate with green onions, sesame seeds and additional sauce (if desired).