In a large mixing bowl, blend together soy sauce, minced garlic, hot pepper sauce, and freshly grated ginger until fully integrated. Add the chicken pieces, ensuring they are evenly coated, then cover and let them marinate in the refrigerator for at least one hour.
Once marinated, take the chicken out and shake off any excess marinade, keeping the remaining marinade in the bowl for later use.
In a Dutch oven, heat sesame oil over medium-high heat. Stir in brown sugar until it melts and combines, then add chopped onions and sauté for about 5 minutes until translucent.
Introduce the chicken to the pot and cook, stirring frequently, until it is golden brown, around 5 minutes. Pour in the reserved marinade and water, and bring the mixture to a rolling boil.
Lower the heat and let everything simmer for 15 to 20 minutes. Afterward, mix in peanut butter and continue to simmer for an additional 10 minutes until the sauce thickens.
Serve the chicken on a platter, drizzling the flavorful sauce over it, and finish with a sprinkle of chopped green onions for garnish.
