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Sticky Korean Chicken Thighs

This cozy favorite combines tender chicken thighs with a sticky, caramelized sauce of gochujang, garlic, and honey, making it the perfect dish for weeknight dinners and festive gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces bone-in, skin-on chicken thighs (about 3 pounds) Skin gives crispness, but skinless works for a lighter version.
  • 2 tablespoons neutral oil (vegetable or canola) For browning and even searing.
  • 4 cloves garlic, minced Fresh garlic for depth; substitute 1 teaspoon garlic powder in a pinch.
  • 1 tablespoon fresh ginger, grated Adds brightness; ground ginger can be used sparingly.
  • 3 tablespoons gochujang (Korean chili paste) Heart of the flavor; for less heat, use 2 tablespoons.
  • 3 tablespoons soy sauce (or tamari for gluten-free) For savory balance.
  • 2 tablespoons honey or brown sugar For that sticky, caramel finish.
  • 1 tablespoon rice vinegar Lifts the glaze with acidity.
  • 1 teaspoon sesame oil Finish for nutty aroma.
  • for garnish sesame seeds and sliced green onions Optional but homey and pretty.
  • to taste red pepper flakes or extra gochujang For those who want a spicier kick.

Method
 

Preparation
  1. Pat the chicken thighs dry and season lightly with salt and pepper.
  2. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth. Set aside.
Cooking
  1. Heat a large skillet over medium-high heat and add the neutral oil. When the oil shimmers, add the thighs skin-side down. Brown for 5 to 7 minutes until golden and crisp.
  2. Flip the thighs and pour the sauce over them. Reduce heat to medium-low and let the chicken simmer in the sauce until the internal temperature reaches 165°F (about 8 to 12 more minutes).
  3. Baste the thighs with the glaze occasionally. If the glaze reduces too fast, add a splash of water to keep it saucy.
  4. Stir in the sesame oil at the end for a glossy finish, then transfer the thighs to a platter.
  5. Spoon the remaining sauce over the top and sprinkle with sesame seeds and sliced green onions before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The glaze may thicken as it cools—reheat gently in a skillet over low heat with a splash of water to loosen the sauce. For freezing, place cooled thighs in a freezer-safe box for up to 2 months.