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Savory and Sweet Sticky Honey Gochujang Chicken

Sticky Honey Gochujang Chicken made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1.5 lbs about 680g chicken thighs, boneless and skinless
  • 1/2 cup of gochujang Korean red chili paste
  • 1/4 cup of honey
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sesame oil
  • 4 cloves of garlic minced
  • 1 tablespoon of ginger grated
  • Salt and pepper to taste
  • Green onions and sesame seeds for garnish

Method
 

  1. Prepare the marinade by mixing gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a large bowl until well combined.
  2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
  3. Preheat the oven to 375°F (190°C). Meanwhile, heat the vegetable oil in a large oven-safe skillet over medium-high heat.
  4. Remove the chicken from the marinade (reserve the marinade) and season it with salt and pepper.
  5. Add the chicken to the hot skillet and sear for about 3-4 minutes on each side until golden brown.
  6. Pour the reserved marinade over the chicken in the skillet, stir to combine, and then transfer the skillet to the preheated oven.
  7. Bake in the oven for 20-25 minutes, or until the chicken is fully cooked and the sauce is sticky and caramelized.
  8. Remove the skillet from the oven and let the chicken rest for a few minutes.
  9. Garnish with sliced green onions and sesame seeds before serving.
  10. Serve the Sticky Honey Gochujang Chicken over cooked rice alongside steamed vegetables for a complete meal.

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