Go Back Email Link
sticky gochujang glazed boneless chicken thighs recipe - Sticky Gochujang Glazed Boneless Chicken Thighs served in a white bowl overhead view
Chloe

Sticky Gochujang Glazed Boneless Chicken Thighs

sticky gochujang glazed boneless chicken thighs recipe made easy at home. Juicy, caramelized chicken thighs coated in a sweet-spicy Korean gochujang glaze tha
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 420
Ingredients Method

Ingredients
  

Main
  • 2 lbs boneless skinless chicken thighs trimmed of excess fat
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil for searing
Gochujang Glaze
  • 3 tbsp gochujang paste Korean chili paste
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
Garnish
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions thinly sliced

Method
 

  1. Pat chicken thighs completely dry with paper towels. Season both sides evenly with salt and pepper.
  2. In a small bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until smooth.
  3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Carefully place thighs smooth side down and cook undisturbed for 5-6 minutes until deeply browned. Flip and cook another 4-5 minutes until just cooked through (internal temp 165°F/74°C).
  4. Reduce heat to low. Pour the glaze over the chicken, letting it bubble for 1-2 minutes. Flip thighs to coat, then let the sauce reduce until thick and sticky, about 1 more minute. Remove from heat.
  5. Transfer chicken to a cutting board, rest 3 minutes. Slice against the grain into strips. Drizzle any remaining pan glaze over the top, garnish with sesame seeds and green onions.