A delicious and spicy chicken dish featuring a sticky honey gochujang marinade that is perfect for any meal.
Author:Jessica
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken thighs, boneless and skinless
1/4 cup gochujang (Korean chili paste)
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon vegetable oil
1/4 teaspoon black pepper
1 tablespoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Instructions
In a large bowl, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until well combined to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your oven to 400°F (200°C).
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Remove chicken from the marinade, allowing excess marinade to drip off, and place the chicken in the skillet. Sear for about 3-4 minutes on each side until golden brown.
Pour the remaining marinade over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with sesame seeds and sliced green onions before serving.
Notes
For a spicier kick, add more gochujang or a pinch of red pepper flakes to the marinade.
Serve the chicken over steamed rice or quinoa, and add steamed vegetables for a complete meal.