Description
A quick, 30-minute weeknight dinner featuring crispy, skin-on chicken thighs coated in a sticky, sweet, and spicy gochujang glaze. This recipe is easier and superior to takeout, using a double-coating technique for maximum crunch.
Ingredients
Scale
- 2 pounds boneless, skin-on chicken thighs
- 1/2 cup cornstarch
- Salt and black pepper
- 3 tablespoons gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, sliced
- 1 tablespoon vegetable or canola oil (for cooking)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Pat chicken thighs completely dry with paper towels and season generously with salt and black pepper.
- Toss chicken in cornstarch until fully coated (dusty appearance).
- In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Heat a large skillet over medium-high heat with 1 tablespoon of oil.
- Place chicken skin-side down in the skillet. Cook undisturbed for 5-6 minutes until golden brown and crispy.
- Flip chicken and cook for another 3-4 minutes until internal temperature reaches 165°F. Remove from pan.
- Wipe excess oil from the pan if necessary, then pour in the sauce mixture.
- Simmer sauce over medium heat for 2-3 minutes, stirring constantly, until thickened and glossy.
- Return chicken to the pan and toss to coat evenly in the glaze.
- Cook for 1 minute to meld flavors, then garnish with toasted sesame seeds and green onions. Serve immediately.
Notes
Patting the chicken dry is crucial for crispiness. Do not crowd the pan to ensure proper searing. If the sauce gets too thick, add a splash of water. For a lighter version, reduce honey to 2 tablespoons and use chicken breasts. This dish is best eaten fresh; freezing is not recommended as the coating may become gummy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 18
- Sodium: 650
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 35
Keywords: Korean chicken, gochujang, crispy chicken, weeknight dinner, spicy chicken, glazed chicken, chicken thighs, better than takeout, easy dinner