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Korean BBQ Chicken

Sticky Korean BBQ Chicken Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • ⅓ cup low-sodium soy sauce
  • 3 tbsp gochujang
  • 3 tbsp honey
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp vegetable oil
  • Toasted sesame seeds and sliced green onions, for serving

Method
 

  1. Whisk the soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, and ginger. Reserve ⅓ cup for the glaze. Add the chicken to the rest, toss to coat, and marinate 30 minutes at room temperature.
  2. Heat the vegetable oil in a large skillet over medium-high. Pat the chicken dry and sear 5 to 6 minutes per side until deeply browned and cooked through.
  3. Reduce heat to medium. Brush the chicken with the reserved glaze, cook 1 to 2 minutes, flip, brush again, and cook 1 to 2 minutes until sticky.
  4. Rest the chicken 5 minutes, then slice. Arrange on a platter, drizzle pan juices over top, and scatter with sesame seeds and green onions.

Notes

Marinating for 30 minutes works well; longer (up to 4 hours) deepens the flavor. If marinating overnight, reduce the gochujang by a tablespoon to keep the texture firm.