Crispy Chicken with Gochujang Glaze
Ingredients
- 6chicken thighs (bone-in, skin-on)
- ·salt
- ·black pepper
- ·gochujang
- ·honey
- ·soy sauce
- ·rice vinegar
- ·garlic
- ·ginger
- ·sesame oil
- ·scallions
Prep
- 01
Mince 3 cloves garlic
- 02
Mince 1 tablespoon fresh ginger
Method
- 01
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Working in batches if needed, place the chicken skin-side down and cook for 8–10 minutes without moving, until the skin is deeply golden and crispy.
- 03
Flip the chicken and cook for another 4–5 minutes on the other side until cooked through (internal temperature 165°F).
- 04
While the chicken cooks, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and the minced garlic and ginger in a small bowl.
- 05
Pour the glaze over the chicken in the skillet, turn heat to medium, and simmer for 2–3 minutes, tossing gently to coat all pieces evenly. The glaze should darken slightly and cling to the chicken.
- 06
Transfer to a plate and scatter with sliced scallions. Serve immediately with rice or greens.
Spice Tips
Gochujang brings deep, fermented heat—if you prefer milder, reduce it to 2 tablespoons and add an extra tablespoon of honey. For extra punch, stir in 1/2 teaspoon red pepper flakes or a pinch of cayenne. A squeeze of fresh lime juice at the end brightens the whole dish.