These sticky korean gochujang chicken thighs deliver the perfect balance of sweet, spicy, and umami flavors that will transform your weeknight dinner routine. The rich, glossy glaze caramelizes beautifully while keeping the meat incredibly juicy, creating a restaurant-quality dish that’s surprisingly simple to master at home.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
For the Chicken:
- 8 bone-in, skin-on chicken thighs (about 3 lbs)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Gochujang Glaze:
- ¼ cup gochujang paste
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro sprigs
Step-by-Step Instructions
Phase 1: Prep and Season (10 minutes)
Step 1: Remove chicken thighs from refrigerator 20 minutes before cooking to bring to room temperature. This ensures even cooking throughout.
Step 2: Pat each chicken thigh completely dry with paper towels. Any moisture will prevent proper browning and create steam instead of that coveted crispy skin.
Step 3: Season both sides of chicken thighs generously with kosher salt and black pepper. Press the seasoning into the skin to help it adhere properly.
Step 4: In a small bowl, whisk together all glaze ingredients until smooth. The cornstarch will help thicken the glaze as it cooks, creating that signature sticky coating.
Phase 2: Searing (8-10 minutes)
Step 5: Heat vegetable oil in a large oven-safe skillet or cast iron pan over medium-high heat. The oil should shimmer but not smoke.
Step 6: Carefully place chicken thighs skin-side down in the hot pan. Do not move them for 5-6 minutes – this is crucial for developing golden, crispy skin.
Step 7: Listen for consistent sizzling. If it gets too quiet, increase heat slightly. If it’s aggressively spattering, reduce heat to medium.
Step 8: Flip chicken thighs when skin releases easily and is golden brown. Cook for 3-4 minutes on the other side to lightly brown.
Phase 3: Glazing and Oven Finishing (25-30 minutes)
Step 9: Preheat oven to 400°F while chicken sears. This temperature ensures the glaze caramelizes without burning.
Step 10: Brush half of the gochujang glaze over the chicken thighs, making sure to coat both the skin and exposed meat.
Step 11: Transfer the skillet to the preheated oven. Bake for 15 minutes, then remove and brush with remaining glaze.
Step 12: Continue baking for 10-12 more minutes until internal temperature reaches 165°F and the glaze is sticky and caramelized.
Phase 4: Final Touches (2-3 minutes)
Step 13: Remove from oven and let rest for 3 minutes. This allows juices to redistribute throughout the meat.
Step 14: Garnish with sliced green onions, sesame seeds, and cilantro. The fresh herbs provide a bright contrast to the rich, sticky glaze.
Step 15: Serve immediately while the skin is still crispy and the glaze is glossy.
Chef’s Notes
Gochujang Selection: Look for authentic Korean gochujang in the Asian foods aisle. The fermented chili paste adds depth that regular chili sauce cannot replicate in these sticky korean gochujang chicken thighs.
Skin Perfection: Never skip the drying step. Moisture is the enemy of crispy skin, so pat completely dry and let air-dry for best results.
Temperature Control: Use a meat thermometer to ensure chicken reaches 165°F at the thickest part. Overcooked chicken becomes dry, even with the sticky glaze.
Glaze Timing: Apply the final glaze coating during the last 10 minutes to prevent burning while still achieving that signature sticky finish.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 32g
- Carbohydrates: 18g
- Fat: 22g
- Sodium: 1,240mg
- Sugar: 15g
Delicious Variations
Honey Sriracha Version: Replace gochujang with 3 tablespoons sriracha and increase honey to ¼ cup for a sweeter heat profile.
Citrus Twist: Add 2 tablespoons fresh lime juice to the glaze for bright acidity that cuts through the richness.
Extra Spicy: Double the gochujang and add 1 teaspoon red pepper flakes for those who love serious heat. For more spiced chicken inspiration, try these harissa spiced chicken thighs for a Middle Eastern flavor twist.
Indian Fusion: Swap gochujang for tandoori paste and add yogurt to create a completely different flavor profile, similar to these popular tandoori chicken thighs.
Storage & Reheating
Refrigerator Storage: Store leftover sticky korean gochujang chicken thighs in an airtight container for up to 4 days. The flavors actually improve overnight as they meld together.
Freezing: Wrap individual portions in plastic wrap, then foil. Freeze for up to 3 months. Thaw completely in refrigerator before reheating.
Reheating Method: Preheat oven to 350°F and reheat for 12-15 minutes until warmed through. Avoid microwave reheating as it makes the skin soggy.
Sauce Revival: If the glaze loses its stickiness, brush with a mixture of 1 tablespoon honey and 1 teaspoon soy sauce before reheating.
Troubleshooting Guide
Problem: Skin isn’t crispy Solution: Ensure chicken is completely dry before cooking and don’t move pieces during initial searing. Increase oven temperature to 425°F for the last 5 minutes.
Problem: Glaze is burning Solution: Cover with foil if browning too quickly, or reduce oven temperature to 375°F and extend cooking time.
Problem: Chicken is dry Solution: Don’t overcook past 165°F internal temperature. Bone-in thighs are forgiving, but even they can dry out with excessive heat.
Problem: Glaze won’t stick Solution: Make sure glaze contains cornstarch for thickening, and apply it to hot chicken so it adheres properly.
Problem: Too spicy Solution: Balance heat with extra honey or brown sugar. Serve with cooling sides like steamed rice or cucumber salad.
Equipment Essentials
- Large oven-safe skillet or cast iron pan – Essential for searing and oven finishing
- Digital meat thermometer – Ensures perfect doneness
- Small whisk – For smooth glaze mixing
- Pastry brush – For even glaze application
- Paper towels – Critical for drying chicken properly
Shopping List
Meat Department:
- 8 bone-in, skin-on chicken thighs (3 lbs)
Pantry Staples:
- Kosher salt, black pepper, vegetable oil
- Soy sauce, honey, brown sugar, rice vinegar
- Cornstarch, sesame oil, sesame seeds
Asian Foods Aisle:
- Gochujang paste
Produce Section:
- Fresh garlic, ginger, green onions, cilantro
Success Secrets
1. Room temperature chicken cooks more evenly, so always remove from fridge 20 minutes before cooking your sticky korean gochujang chicken thighs.
2. Never rush the searing phase – patience creates that golden, crispy skin that makes this dish restaurant-quality.
3. Test your glaze consistency by dipping a spoon in it; it should coat the back of the spoon but still drip slowly.
4. Double-check your gochujang – authentic Korean brands provide the best flavor depth and proper fermentation notes.
5. Let the chicken rest after cooking to redistribute juices, ensuring every bite is moist and flavorful.
