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Sticky gochujang glazed chicken thighs with deeply caramelized crispy reddish-brown skin glistening with sauce, arranged on a white oval platter, scattered with sliced green onions and toasted sesa...
Sarah Mitchell

Sticky Gochujang Chicken Thighs

If you haven't cooked with gochujang yet, these sticky chicken thighs are about to change your entire dinner routine. The Korean chili paste brings this incredible sweet-smoky-spicy flavor that caramelizes into the crispiest glaze you've ever seen on chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 bone-in, skin-on chicken thighs (about 3 lbs)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the Gochujang Glaze
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
For Serving
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Steamed white rice

Equipment

  • Large oven-safe skillet (cast iron preferred)
  • Small mixing bowl
  • Whisk
  • Paper towels
  • Instant-read thermometer
  • Tongs

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs very dry with paper towels on both sides. Season generously with salt and pepper.
  3. Whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until smooth. Set aside.
  4. Heat vegetable oil in a large oven-safe skillet over medium-high heat until just smoking. Place chicken thighs skin-side down and cook without moving for 6-7 minutes until the skin is deeply golden and crispy.
  5. Flip the thighs and cook for 2 minutes on the other side. Remove the skillet from heat and drain off all but 1 tablespoon of rendered fat.
  6. Pour the gochujang glaze over the chicken thighs, flipping each piece to coat evenly. Arrange them skin-side up in the skillet.
  7. Transfer the skillet to the oven and bake for 18-22 minutes until the internal temperature reaches 175°F (80°C) and the glaze is sticky and caramelized.
  8. Remove from the oven and let the chicken rest in the skillet for 5 minutes. The glaze will thicken as it cools slightly.
  9. Spoon any pan sauce over the thighs, then garnish generously with sliced green onions and toasted sesame seeds.
  10. Serve immediately over steamed white rice with the extra sticky sauce from the pan drizzled on top.

Notes

The secret to crispy skin is starting with completely dry chicken — pat it thoroughly with paper towels and don't skip this step. Let the skin sear undisturbed for the full 6-7 minutes. If you move the chicken too early, the skin will stick and tear. You'll know it's ready when it releases easily from the pan. For extra sticky glaze, broil for the last 1-2 minutes but watch carefully to prevent burning.