Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/3 cup honey
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions for garnish
If you can’t find gochujang, sriracha can be a substitute for a different kind of heat. And for a gluten-free option, try tamari instead of soy sauce.
Instructions
- Begin by marinating the chicken. In a medium bowl, whisk together honey, gochujang, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Pour this mixture over the chicken thighs, ensuring they’re evenly coated. Let them marinate for at least 30 minutes, or for deeper flavor, refrigerate for up to 2 hours.
- Preheat your oven to 400°F (200°C). While the oven heats, take a moment to reminisce about your own favorite childhood meals—those aromas wafting through the kitchen might just bring back warm memories.
- Heat vegetable oil in a large ovenproof skillet over medium-high heat. Once hot, sear the chicken thighs for 3-4 minutes on each side until they develop a golden-brown crust. Remember, the secret to a good sear is patience—let the chicken sit undisturbed to achieve that perfect caramelization.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the sauce is thick and sticky. The joy of watching the transformation of raw ingredients into a luscious dish is what makes cooking so rewarding.
- Once done, remove from the oven and let the chicken rest for a few minutes. Sprinkle with sesame seeds and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International