Gochujang Chicken Thighs with Pan Sauce
Servings: 4
Calories: 550kcal
These gochujang chicken thighs cook in one skillet with crisp skin, a glossy pan sauce, and slow-building heat. The marinade uses gochujang, garlic, honey, soy sauce, rice vinegar, and toasted sesame oil for a sauce that is spicy, savory, a little sweet, and bright enough to keep the chicken balanced. Serve with rice, noodles, or a simple green vegetable for an easy stovetop dinner.
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Ingredients
For the chicken and marinade
- 2 lbs bone-in skin-on chicken thighs (about 4 to 6 thighs)
- 3 tablespoons gochujang
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 4 garlic cloves, minced 2 teaspoons minced garlic
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- 1 tablespoon grapeseed oil (or other neutral oil)
- 2 tablespoons unsalted butter room temperature
- Green onions, sliced optional
- Sesame seeds optional
Instructions
- In a medium glass bowl, combine gochujang, soy sauce, honey, rice vinegar, garlic, sesame oil, and salt; stirring until smooth. Remove 2 tablespoons of the marinade and set aside. Add chicken thighs to the remaining marinade and turn to coat evenly. Marinate at room temperature for 30 minutes, or cover and refrigerate up to overnight.
- Remove thighs from the marinade. Using paper towels, pat the thighs dry.
- Heat a heavy-bottom stainless steel skillet over medium-high heat for 2 minutes. Add oil and swirl to coat. Place thighs skin-side down. Do not move them. Cook 8 to 10 minutes until the skin is deep golden and releases cleanly from the pan.
- Turn over the thighs. Reduce the heat to medium. Cook 10 to 12 minutes until the internal temperature reaches 165°F at the thickest part when tested with a meat thermometer. Transfer to a plate.
- Pour off most of the fat, leaving about 1 tablespoon in the pan. Return to medium heat. Add the reserved marinade. Cook 60 to 90 seconds, stirring continuously, until the raw garlic smell cooks off and the sauce reduces slightly.
- Remove the pan from the heat. Add butter and swirl until it melts and the sauce turns glossy.
- Spoon sauce over the chicken. Serve garnished with sliced scallions and sesame seeds, if using.
Notes
- The reserved marinade must be pulled out before raw chicken touches the bowl.
- Gochujang heat levels vary by brand. Taste before mixing and reduce to 2 tablespoons if your paste runs spicier.
- For extra-tender thighs, cook to 175°F instead of 165°F. Bone-in thighs handle the higher temperature without drying out.
- Serve with roasted cabbage, sautéed bok choy, or steamed broccoli. All work well with the sauce.
- Leftovers keep refrigerated for up to 4 days. Reheat covered in a skillet over low heat with a splash of water or broth.
Nutrition
Calories: 550kcal | Carbohydrates: 10g | Protein: 33g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 204mg | Sodium: 731mg | Potassium: 484mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg