Gochujang Glazed Chicken Thighs

When I need a crowd-pleasing dinner with bold flavors and minimal fuss, this Gochujang Glazed Chicken is the hero in my kitchen. Succulent chicken thighs are coated with a sticky, spicy glaze that balances sweet heat against savory notes—every bite brings a taste of Korea straight to your plate.

I first tried this recipe for a last-minute family dinner. Everyone asked for seconds and my picky eater even declared it his favorite chicken dish. Now it is in regular rotation at our table.

Ingredients

• Chicken thighs: provide juicy meat that absorbs the glaze beautifully. Look for plump, fresh thighs without excess liquid in the package
• Vegetable oil: helps the chicken develop a golden crust when searing
• Salt and black pepper: for essential seasoning: use fresh ground pepper for better aroma
• Gochujang Korean chili paste: brings signature spicy umami. Choose brands with short ingredient lists and no artificial colors
• Soy sauce: adds depth and saltiness. Always pick naturally brewed soy sauce for richer flavor
• Honey: balances spice with sweetness. Opt for raw or pure honey for clean taste
• Rice vinegar: brightens the glaze. Avoid seasoned varieties with added sugar
• Sesame oil: offers nutty, aromatic undertones: toasted sesame oil has more complexity
• Garlic and ginger: provide fresh zing and aromatic punch: always use freshly minced garlic and grated ginger for best results
• Toasted sesame seeds: deliver crunch and nutty finish. Buy pre-toasted seeds or toast yourself in a dry pan
• Green onions: offer freshness and color. Choose firm, crisp stalks with deep green tops

Instructions

Prepare the Oven and Pan:

Set your oven to 200 degrees Celsius. Arrange parchment paper on a baking sheet for easy cleanup and even cooking—parchment prevents sticking.

Season the Chicken:

Pat chicken thighs very dry with paper towels to guarantee a crisp sear. Sprinkle salt and ground black pepper over both sides to bring out the savory flavor.

Mix the Glaze:

In a mixing bowl add gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until you have a unified glossy sauce. Pause and taste for balance—I usually adjust honey or vinegar as needed.

Sear the Chicken:

Heat vegetable oil in a large skillet over medium-high. Lay the thighs in, but do not crowd the pan. Sear each side for about three minutes till they turn golden. The goal is a crispy outside to lock in juices.

Apply First Layer of Glaze:

Move the chicken onto the parchment-lined sheet. Using a basting brush, generously coat each piece with half the glaze. Ensure every nook is touched for maximum flavor.

Bake to Cook Through:

Slide the tray into the preheated oven for fifteen minutes. This cooks the chicken nearly through while the glaze begins to caramelize.

Add Second Glaze and Finish Baking:

Remove the pan briefly and paint on the remaining sauce. Return to oven for another five minutes. Chicken should reach 75 degrees Celsius inside and glaze will bubble and set.

Rest Slice and Garnish:

Transfer the baked chicken to a serving plate. Let it rest five minutes so juices settle in. Slice evenly. Sprinkle with toasted sesame seeds and sliced green onions for the finishing touch.

Save

Chicken thighs are my favorite because they stay moist every time. I still remember my grandmother patiently searing them for Korean stews and her secret was always fresh ginger for the glow of warmth in every bite.

Storage Tips

Leftovers keep for up to three days in a sealed container in the fridge. Slice chicken before storing to let glaze flavor every piece. Reheat gently in microwave with a splash of water to prevent drying out.

Ingredient Substitutions

Boneless skinless chicken breasts work well if you prefer leaner meat. Add a minute or two to baking time if they are thick. For a vegan twist use firm tofu slices and double-glaze after baking. Maple syrup can replace honey if you need a plant-based sweetener.

Serving Suggestions

Serve over steamed rice for soaking up the spicy glaze. Add a pile of kimchi or a fresh cucumber salad for a light counterpoint to the heat. Thinly sliced radishes or quick-pickled carrots add crunch and color.

Cultural Context

Gochujang has been a Korean staple for hundreds of years, prized for its bold taste and versatility. Traditionally made through fermentation in clay pots, it brings a deep layered heat to many Korean dishes including bibimbap and stews.

Seasonal Adaptations

In summer grill the chicken thighs on an outdoor barbecue for smokiness. In winter pair the dish with warm sticky rice and roasted root vegetables. Springtime is perfect for light salads and pickled veggie sides.

Save

This recipe is a showstopper for both family and guests. The bold layers and convenience mean it will always have a spot in your dinner rotation.

Recipe FAQ

→ What is gochujang and where can I find it?

Gochujang is a Korean chili paste available at Asian grocery stores and most supermarkets.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. Adjust the cooking time to avoid overcooking.

→ What side dishes complement this dish?

Steamed jasmine rice, kimchi, or cucumber salad pair nicely with gochujang glazed chicken thighs.

→ Is this dish spicy?

The gochujang glaze brings mild to moderate heat. Add chili flakes for extra spiciness if desired.

→ Can this be made gluten-free?

Check gochujang and soy sauce labels for gluten-free versions to ensure the dish remains gluten-free.

→ How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 75°C (165°F).