Description
A quick recipe for chicken thighs coated in a sweet and spicy gochujang glaze.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon vegetable oil
Instructions
- In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to make the glaze.
- Pat the chicken thighs dry with paper towels.
- Brush half of the glaze mixture evenly over both sides of the chicken thighs. Reserve the remaining glaze for basting.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Place the chicken thighs in the hot skillet and cook for 5 to 7 minutes per side, until cooked through and the internal temperature reaches 165°F (74°C).
- During the last 2 minutes of cooking, brush the reserved glaze over the chicken thighs, allowing it to caramelize slightly.
- Remove the chicken from the skillet and let it rest for 5 minutes before serving.
Notes
- Serve this chicken over steamed rice or with a side of quick-pickled cucumbers.
- If you prefer a thinner glaze, add 1 teaspoon of water to the reserved glaze before basting.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 thigh
- Calories: 280
- Sugar: 10
- Sodium: 550
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 28
- Cholesterol: 90
Keywords: gochujang, chicken thighs, spicy glaze, quick dinner, Korean flavor