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12) Sticky Korean Gochujang Chicken Thighs

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs (about 6)
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1 tbsp rice vinegar
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame seeds and sliced green onions for garnish

Method
 

  1. Whisk gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar in a bowl.
  2. Pat thighs dry, rub with oil, season lightly with salt, and arrange skin-side up on a baking sheet lined with foil.
  3. Brush half the sauce over the thighs and roast at 425°F (220°C) for 20 minutes.
  4. Turn broiler to high, brush remaining sauce on thighs, and broil 3–5 minutes until edges char and sauce is sticky.
  5. Let rest 5 minutes, then sprinkle sesame seeds and green onions before serving.