Description
Korean cuisine sizzles with flavor in these sticky Korean chicken thighs, delivering a perfect balance of sweet and spicy. Crispy, caramelized edges mingle with a glossy sauce that promises a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Proteins:
- 500 grams (1.1 pounds) boneless chicken thighs
Sauces and Seasonings:
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 3 tablespoons light brown sugar
- 1 tablespoon minced garlic
- 1/2 tablespoon grated ginger
- 1 teaspoon rice vinegar
- 1 teaspoon gochugaru or paprika
Garnish and Oil:
- 1 teaspoon oil
- 1 teaspoon roasted sesame seeds
- 2 scallions, green part chopped
Instructions
- Whisk gochujang, soy sauce, brown sugar, garlic, ginger, rice vinegar, and gochugaru into a vibrant, glossy marinade.
- Thoroughly coat chicken thighs in the marinade, ensuring each piece is completely saturated with flavor.
- Preheat a heavy skillet to medium-high heat with a thin layer of oil, creating a sizzling surface for perfect caramelization.
- Carefully place marinated chicken thighs in the skillet, leaving space between each piece to promote even cooking and crispy edges.
- Allow chicken to sear undisturbed for 5-6 minutes, developing a rich, golden-brown crust that seals in the marinade’s complex flavors.
- Flip chicken and continue cooking for an additional 4-5 minutes, ensuring internal temperature reaches 165°F for safe consumption.
- Transfer chicken to a serving platter, letting it rest for 2-3 minutes to redistribute juices and maintain maximum tenderness.
- Garnish with toasted sesame seeds and finely chopped scallions, creating a visually appealing and aromatic presentation.
- Serve immediately over steamed rice, drizzling any remaining pan juices for an extra burst of flavor.
Notes
- Enhance marinade absorption by scoring chicken thighs before marinating, allowing deeper flavor penetration.
- Swap chicken thighs with tofu or tempeh for a vegetarian version that maintains the rich, spicy Korean-inspired profile.
- Control heat intensity by adjusting gochujang and gochugaru quantities to suit personal spice tolerance without compromising authentic taste.
- Pat chicken thoroughly dry before cooking to ensure perfect caramelization and prevent steaming instead of achieving crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 8-9 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg