Gochujang Chicken Thighs
This fiery chicken is laced with the sweet heat of gochujang! And thanks to the addition of a few other savory ingredients, it’s equal parts fiery and sweet. Absolutely finger-lickin’ good. And you need one skillet to get the job done!
What is gochujang? Gochujang is a fermented red chili paste. It delivers a delightful blend of sweetness and heat, so it’s a one-stop-shop for great flavor. Look for gochujang alongside the other Asian ingredients in the grocery store.
We use one skillet in this dish! The chicken starts on the cooktop – so we can get a great sear on the meat. Then, we transfer the pan to the oven to finish cooking the chicken through. If you don’t have an ovenproof skillet, transfer the chicken to a baking dish before placing in the oven.
What should you serve with your gochujang chicken? I suggest serving rice or Asian noodles on the side so you don’t miss a drop of the sauce. Add a crisp green salad or steamed green vegetable on the side and the meal is complete.
Gochugang Chicken Thighs
Ingredients
- 4 tablespoons gochujang
- 2 teaspoons gochugaru, Korean chile flakes, or 1 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 6 to 8 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
- 2 tablespoons avocado oil, or olive oil
Instructions
- In a shallow dish, combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Pat the chicken dry and add them to the mixture. Turn to coat both sides. Set aside for 30 minutes, or refrigerate for up to 12 hours.
- Preheat the oven to 400 degrees.
- Heat the oil in a large ovenproof skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until golden brown on both sides, about 2 to 3 minutes per side. Return all the chicken to the pan.
- Transfer the pan to the oven and cook for 10 to 15 minutes, until the chicken reaches 165 degrees on a meat thermometer.
- Top with cilantro and serve.