This Korean BBQ chicken recipe includes a marinade that can also be used as a basting sauce or served over chicken rice bowls. It's very tasty! If you like it hot, increase the hot chile paste as desired up to four tablespoons — that's about as much as anyone can take!

Direction

1. Whisk sugar, soy sauce, water, onion powder, and ground ginger together in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
2. Remove from the heat and let cool to room temperature, 20 to 30 minutes. Whisk in lemon juice and chili paste.