Sweet and Spicy Sticky Korean Chicken Thighs for Soulful Nights

Delight in sweet and spicy sticky Korean chicken thighs for a flavorful weeknight dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 thighs

Course: Lunch

Cuisine: Korean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs (bone-in, skin-on) Boneless thighs can be used for quicker cooking.
1 teaspoon Salt Use kosher salt for the best results.
1 teaspoon Black Pepper Freshly ground offers optimal taste.

For the Marinade

1/4 cup Soy Sauce Substitute with tamari for a gluten-free option.
2 tablespoons Gochujang Adjust to your heat preference.
2 tablespoons Honey Maple syrup is a great alternative.
2 tablespoons Brown Sugar Consider coconut sugar for a healthier substitute.
2 tablespoons Rice Vinegar Apple cider vinegar works in a pinch.
1 tablespoon Grated Ginger Ground ginger can substitute if necessary.
3 cloves Minced Garlic Fresh is always best!
1 tablespoon Sesame Oil Toasted sesame oil intensifies this note.
1/2 teaspoon Red Pepper Flakes Skip if you prefer a milder dish.

For Searing and Thickening

2 tablespoons Vegetable Oil Ideal for searing without overwhelming flavors.
1 tablespoon Cornstarch Mix with water for thickening.
2 tablespoons Water Use to mix with cornstarch.

Equipment

cast-iron skillet

Method

Step-by-Step Instructions

In a medium bowl, combine soy sauce, gochujang, honey, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes. Whisk together until smooth. Reserve about ¼ cup for basting.
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until golden brown.
Flip the chicken using tongs. Pour the reserved marinade over the chicken, cover loosely with a lid and reduce heat to medium-low. Cook for 12-15 minutes, spooning sauce over the thighs occasionally.
Preheat the broiler to high. Transfer skillet to the oven and broil for 3-5 minutes, watching closely for caramelization.
Remove chicken from the skillet. If the sauce is too thin, mix cornstarch with water and stir into sauce over medium heat until it thickens.
Coat each chicken thigh with the thickened sauce and drizzle with reserved marinade. Garnish with green onions, sesame seeds, and optional chili slices. Serve over fluffy rice.

Nutrition

Serving: 1thighCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure chicken skin is patted dry before seasoning for a crispy exterior. Monitor broiling closely to avoid burning.

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