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Flavorful Korean Gochujang Glazed Chicken Thighs with Sesame Rice

Korean gochujang glazed chicken thighs - featured image
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A quick and easy Korean-inspired dish featuring juicy bone-in, skin-on chicken thighs glazed with a sweet-spicy gochujang sauce, served with nutty toasted sesame rice. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey or brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (for glaze)
  • 1 cup jasmine or short-grain rice (uncooked)
  • 1 1/4 cups water
  • 2 teaspoons toasted sesame oil (for rice)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 stalks green onions, thinly sliced (for garnish)
  • Optional: crushed red pepper flakes for extra heat

Instructions

  1. In a medium bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey or brown sugar, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil to make the marinade and glaze.
  2. Pat dry the chicken thighs. Place them in a shallow dish and pour half of the marinade over. Turn to coat evenly. Marinate for at least 20 minutes or up to 2 hours in the fridge.
  3. Rinse the rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff rice with a fork and stir in 2 teaspoons toasted sesame oil and a pinch of salt.
  4. Heat a large skillet or cast iron pan over medium-high heat with a small drizzle of neutral oil. Place chicken thighs skin-side down and cook for 6-7 minutes without moving until skin is golden and crisp. Flip and cook for another 5 minutes.
  5. Reduce heat to medium-low. Pour the remaining marinade over the chicken and spoon it over the thighs as it thickens. Cook for another 5-7 minutes or until internal temperature reaches 165°F (74°C) and glaze is shiny and sticky.
  6. Remove chicken to a plate and let rest for 5 minutes. Sprinkle toasted sesame seeds and sliced green onions over the chicken and rice before serving.

Notes

Keep heat moderate when glazing to prevent burning the sugars. If glaze thickens too fast, add a splash of water to loosen it. Pat chicken skin dry before marinating for crispiness. Avoid overcrowding the pan to ensure proper searing. Let chicken rest before serving to retain juices. Reheat leftovers gently in a skillet to keep skin crispy.

Nutrition

Keywords: Korean chicken, gochujang chicken, sesame rice, spicy chicken thighs, easy Korean recipe, weeknight dinner, Korean glaze, chicken thighs recipe

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