In a bowl, combine the gochujang, gochugaru, sesame oil, soy sauce, sugar, minced ginger, and minced garlic. Whisk until well blended.
Cut the chicken thighs into bite-sized pieces and place them in a large bowl. Pour the marinade over the chicken and toss until coated. Let it marinate for at least 30 minutes.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and let it sear for about 3-4 minutes.
Stir occasionally until the chicken is cooked through and the sauce thickens, about 6-8 minutes. Adjust salt as needed.
Once the chicken is tender and the sauce is glossy, serve over rice or with steamed vegetables.
