Description
A quick and flavorful weeknight dinner featuring pan-seared chicken thighs with a sticky, sweet, and spicy gochujang glaze. This recipe delivers restaurant-quality results without deep-frying.
Ingredients
Scale
- 2 pounds boneless, skin-on chicken thighs
- 2 tablespoons neutral oil (avocado or vegetable)
- Salt and black pepper
- 3 tablespoons gochujang paste
- 3 tablespoons soy sauce (low-sodium recommended)
- 2 tablespoons packed brown sugar
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, sliced
- Steamed rice or cauliflower rice for serving
Instructions
- Pat chicken thighs extremely dry with paper towels and season generously with salt and black pepper.
- In a small bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Whisk in cornstarch and 2 tablespoons water until smooth.
- Heat neutral oil in a large skillet over medium-high heat. Place chicken thighs skin-side down in the pan, ensuring they are not crowded. Cook for 5-6 minutes until skin is deep golden and releases easily.
- Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate, leaving browned bits in the pan.
- Reduce heat to medium. Pour the gochujang mixture into the hot skillet. Stir constantly, scraping up browned bits, until the sauce thickens and coats the back of a spoon (1-2 minutes).
- Return chicken to the skillet, skin-side up. Toss to coat in the sauce and simmer for 1 minute.
- Remove from heat, sprinkle with sesame seeds and green onions, and serve immediately over rice or cauliflower rice.
Notes
Patting the chicken dry is crucial for crispy skin. Do not crowd the pan to ensure proper searing. Gochujang burns easily, so keep heat at medium when making the sauce. For gluten-free, substitute soy sauce with tamari.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 14
- Sodium: 680
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 35
Keywords: Korean chicken, gochujang, glazed chicken, weeknight dinner, pan-seared chicken, sticky chicken, easy dinner, gluten-free option