Description
A comforting and flavorful dish featuring tender chicken thighs marinated in a spicy-sweet gochujang glaze.
Ingredients
- 600 g boneless, skinless chicken thighs
- 3 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 2 spring onions, sliced
- 1 tsp sesame seeds
Instructions
- Whisk together the gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
- Pat the chicken thighs dry with paper towels.
- Add the chicken to the bowl and toss thoroughly until well-coated.
- Cover and marinate in the fridge for at least 30 minutes, or for one to two hours for deeper flavor.
- Preheat your oven to 200°C (400°F) or heat a large skillet over medium-high heat.
- For baking: Arrange the chicken on a lined baking sheet, spoon extra marinade over, and bake for 18–22 minutes.
- For pan-cooking: Place the chicken in the skillet and cook for 5–7 minutes per side until a caramelized crust forms.
- Transfer the cooked chicken to a cutting board, allow to rest, and drizzle with sesame oil.
- Garnish with sliced spring onions and sesame seeds before serving.
Notes
Marinating longer enhances flavor; serve with rice or salad for a complete meal.
