Sticky Korean Gochujang Chicken Thighs
A flavorful dish featuring chicken thighs glazed with a sweet and spicy gochujang sauce, perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 2 lbs bone-in skin-on chicken thighs About 6 pieces
Sauce Ingredients
- 3 tbsp gochujang Korean chili paste Adds a spicy, fermented flavor
- 2 tbsp soy sauce Provides saltiness and depth of flavor
- 2 tbsp honey or maple syrup Adds sweetness and glossiness
- 1 tbsp sesame oil Infuses a nutty aroma
- 2 cloves garlic, minced Brings aromatic depth
- 1 tsp grated fresh ginger Adds warmth and spice
- 1 tbsp rice vinegar Provides acidity to balance flavors
- 1 tbsp vegetable oil Helps with browning the chicken
- 1 tsp toasted sesame seeds Adds crunch and presentation
- to taste sliced green onions for garnish Brings freshness and color
Instructions
Preparation
- In a mixing bowl, combine the gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Whisk until smooth and well mixed.
- Pat the chicken thighs dry with paper towels, then rub a small amount of vegetable oil over each thigh and lightly season with salt.
Cooking
- Arrange the chicken thighs skin-side up on a baking sheet lined with foil, ensuring space between each piece.
- Brush half of the prepared sauce over the tops of the chicken thighs.
- Roast the chicken in the oven at 425°F until cooked through and the skin is golden brown, approximately 20 minutes.
- Turn the broiler to high and brush the remaining sauce over the chicken. Broil for an additional 3 to 5 minutes, watching closely.
- Remove the chicken from the oven and let it rest for about 5 minutes.
- Sprinkle toasted sesame seeds and sliced green onions over the chicken before serving.
Notes
For best results, ensure the chicken is well dried before cooking, and monitor closely while broiling to prevent burning.
Nutrition
Serving: 1g
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