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Gochujang Chicken Thighs

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Sticky, spicy chicken thighs glazed with gochujang, perfect for a busy weeknight dinner.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon neutral oil for the pan (canola or vegetable)
  • Sesame seeds and sliced green onions for garnish

Instructions

  1. Pat the thighs dry with paper towels and season both sides lightly with salt.
  2. In a bowl, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
  3. Heat oven to 400°F (200°C) if finishing in the oven. Heat a large ovenproof skillet over medium-high heat and add neutral oil.
  4. Sear the thighs skin-side down until the skin is deeply browned, about 6–8 minutes. Flip and cook 2 minutes on the other side.
  5. Reduce heat to medium. Spoon two-thirds of the glaze over the thighs and turn to coat.
  6. If using the oven, transfer the skillet and roast for 12–15 minutes until internal temperature reaches 165°F (74°C). If finishing on the stove, cover and cook for 8–12 minutes until done.
  7. Remove thighs and let rest for 5 minutes. Warm the reserved glaze, brush over the thighs, and sprinkle with sesame seeds and green onions.

Notes

For a crispier finish, consider a baked variation. Store leftovers in an airtight container for up to 3–4 days.

Nutrition

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

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