Sticky Gochujang Glazed Chicken Thighs
Envision deeply caramelized chicken thighs, their skin glistening with a rich, sticky gochujang glaze, radiating an irresistible aroma that hints at sweet, savory, and subtly spicy notes. Each piece is incredibly tender, having been slow-cooked to perfection, allowing the complex flavors of fermented chili, soy, and ginger to deeply penetrate the meat. This dish is a heartfelt homage to the vibrant, bold flavors of Korean cuisine, bringing a comforting warmth and an exciting kick to your table. The glaze creates a beautiful textural contrast, a delightful chewiness on the outside giving way to melt-in-your-mouth chicken within. It is a truly addictive and deeply satisfying meal, perfect for a cozy evening, promising a delicious journey for your taste buds with every sticky, flavorful bite.
Ingredients
- •4 bone-in, skin-on chicken thighs, about 6-8 ounces each
- •1 tablespoon vegetable oil
- •1/2 cup gochujang Korean chili paste
- •1/4 cup soy sauce
- •1/4 cup honey
- •2 tablespoons rice vinegar
- •1 tablespoon sesame oil
- •1 inch fresh ginger, grated
- •3 cloves garlic, minced
- •1/2 cup water
- •Optional: 1 tablespoon sesame seeds for garnish
- •Optional: 2 green onions, sliced, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and water to create the glaze.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Carefully place the chicken thighs skin-side down in the hot oil. Sear for 5-7 minutes until the skin is deeply golden brown and crispy.
- 3
Flip the chicken thighs and sear for another 2-3 minutes on the other side. Remove chicken from the pot and set aside.
- 4
Pour the prepared gochujang glaze into the pot, scraping up any browned bits from the bottom. Bring the glaze to a simmer, stirring constantly for 1-2 minutes until it slightly thickens.
- 5
Return the seared chicken thighs to the pot, nestling them into the simmering glaze. Ensure the chicken is mostly submerged. Reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes, turning the chicken once halfway through.
- 6
After simmering, remove the lid and increase the heat to medium. Continue to cook for another 5-10 minutes, spooning the glaze over the chicken frequently, until the sauce has thickened and coats the chicken beautifully.
- 7
The chicken should be fall-off-the-bone tender and reach an internal temperature of 175 degrees Fahrenheit, 80 degrees Celsius. Remove from heat.
- 8
Serve the sticky gochujang chicken thighs immediately, garnished with sesame seeds and sliced green onions if desired. It pairs wonderfully with steamed rice.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
