Go Back
Korean Chicken Thighs

Sticky Korean Chicken Thighs Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 3 tbsp gochujang
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp neutral oil
  • Sliced green onion and toasted sesame seeds

Method
 

  1. Whisk the gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and ginger in a bowl until smooth.
  2. Pat the chicken dry and season with salt. Rub with two-thirds of the marinade; reserve the rest.
  3. Heat the oil in a large skillet over medium-high. Sear skin-side down for 5 to 6 minutes until golden, then flip and sear 2 minutes.
  4. Reduce heat to medium-low. Brush the reserved marinade over the chicken, cover, and cook 10 to 12 minutes until 165°F internal.
  5. Rest the chicken briefly, slice, and spoon pan drippings on top. Garnish with green onion and sesame seeds.

Notes

Let the chicken rest a minute off the heat so the juices settle. If the glaze darkens too fast in the pan, add a splash of water and lower the heat slightly. The sauce thickens as it sits, so serve it right away.