Description
These crispy Korean gochujang chicken thighs are a weeknight dinner staple that delivers restaurant-style crunch without deep frying. The chicken is baked to perfection with a sticky, sweet, and spicy glaze that clings to every bite.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ½ cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt (for seasoning)
- 3 tablespoons gochujang paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, sliced thinly
- Cooked jasmine rice (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and place a wire rack on top.
- Pat chicken thighs dry with paper towels to ensure crispiness. Season lightly with salt and pepper.
- In a large bowl or zip-top bag, toss chicken thighs with cornstarch, smoked paprika, garlic powder, and black pepper until lightly coated. Shake off excess cornstarch.
- Arrange chicken thighs in a single layer on the wire rack, ensuring they are not touching.
- Bake for 20 minutes until the chicken is mostly cooked and starting to brown.
- While chicken bakes, whisk together gochujang, soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl.
- Remove chicken from oven and brush or spoon the glaze generously over each thigh.
- Return to oven and bake for another 5-10 minutes until the sauce bubbles, caramelizes, and chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5 minutes.
- Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately over steamed jasmine rice.
Notes
Patting the chicken dry is crucial for crispiness. Using a wire rack allows air circulation to prevent soggy bottoms. Gochujang heat levels vary by brand; adjust honey or chili flakes to taste. For a gluten-free version, swap soy sauce for tamari. Do not freeze glazed chicken as the coating will lose crispiness; freeze unglazed cooked chicken instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 380
- Sugar: 14
- Sodium: 650
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 35
Keywords: Korean chicken, gochujang, crispy chicken, weeknight dinner, baked chicken, spicy chicken, family dinner, easy recipes