Gochujang Sesame Chicken Thighs with Scallions

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons gochujang paste
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 tablespoons sesame seeds
• 3 scallions, thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil.
3. 3 Pat chicken thighs dry and season with salt and pepper.
4. 4 Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4 minutes.
5. 5 Flip thighs, brush generously with gochujang mixture, and transfer skillet to the oven.
6. 6 Bake for 18-20 minutes or until chicken is cooked through.
7. 7 Remove from oven, sprinkle with sesame seeds and scallions.
8. 8 Serve immediately.

Equipment

• Oven-safe skillet
• Baking sheet
• Oven

Variations

• Use chicken breasts for a leaner option, adjusting cooking time as needed.
• Add a splash of mirin for extra depth of flavor.

Substitutions

• Substitute gochujang with a mix of sriracha and miso paste.
• Use coconut aminos for a gluten-free soy sauce alternative.

Pairings

• Steamed rice
• Asian slaw
• Pickled vegetables

Nutrition

Tips

• For extra spice, add a pinch of crushed red pepper to the sauce.
• Ensure chicken reaches an internal temperature of 165°F for safety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with steamed jasmine rice and a side of kimchi.
• Pairs well with a crisp Asian pear salad.

FAQ