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Gochujang Chicken Thighs

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Sticky, spicy, and simple Korean-inspired chicken thighs with a sweet-umami glaze.

Ingredients

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  • 2 pounds bone-in, skin-on chicken thighs (about 6–8 pieces)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1½ tablespoons honey or brown sugar
  • 2 teaspoons toasted sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger (optional)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon neutral oil for searing
  • Sesame seeds and sliced scallions for garnish

Instructions

  1. In a bowl, whisk together the gochujang, soy sauce, honey, sesame oil, garlic, ginger, and vinegar to make the sauce.
  2. Pat the thighs dry and toss them with most of the sauce (reserve about 2 tablespoons), letting them marinate for 15–30 minutes or overnight.
  3. Preheat the oven to 400°F (200°C) or heat a large skillet over medium-high heat.
  4. Add oil to the pan and sear the thighs skin-side down until golden and crisp, about 5–7 minutes. Flip and cook for another 3 minutes.
  5. If using the oven, transfer the skillet to the oven and roast for 12–18 minutes until the internal temperature reaches 165°F (74°C). If finishing on the stovetop, reduce heat to medium-low, cover, and cook for 8–12 minutes, brushing with reserved sauce in the last few minutes.
  6. Let the thighs rest for 5 minutes, then sprinkle with sesame seeds and scallions. Serve with rice, veggies, or pickles.

Notes

Use a heavy skillet for even sear and ensure the skin is dry for crispiness. Leftovers can be reheated safely.

Nutrition

Find it online: https://diyprzepisy.com/gochujang-chicken-thighs-2/

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