Go Back
Gochujang Chicken Thighs Recipe

Gochujang Chicken Thighs

Transport your tastebuds to Korea with these sticky sweet, spicy and umami-rich chicken thighs glazed with a gochujang chili paste.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup gochujang
  • 3 Tbsp brown sugar
  • 2 Tbsp miso paste
  • 2 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, grated
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp vegetable oil
  • Chopped scallions, sesame seeds, lime wedges, for serving

Instructions
 

  • In a large bowl, whisk together the gochujang, brown sugar, miso, rice vinegar, soy sauce, sesame oil, garlic, and ginger.
  • Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes, up to overnight.
  • In a large skillet over medium-high heat, heat the vegetable oil. Add the chicken thighs in a single layer and cook for 4-5 minutes per side until cooked through.
  • Pour the extra marinade over the chicken. Let cook for 2-3 minutes, stirring frequently, until thickened and sticky.
  • Remove from heat and garnish with scallions and sesame seeds. Serve with lime wedges.

Notes

For extra flavor, let the chicken marinate overnight. Use boneless, skinless thighs for the juiciest results. Serve with steamed rice and quick-pickled vegetables.