1. Pat the chicken thighs dry with paper towels and season with a pinch of salt and pepper.
2. In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until well combined. This sauce is where the magic happens, so take a moment to appreciate the aroma!
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, cooking for 5-6 minutes on each side until golden brown and cooked through.
4. Reduce the heat to medium-low and pour the prepared sauce over the chicken, turning the thighs to coat them evenly. Allow the sauce to simmer and thicken for about 3-4 minutes, turning the chicken occasionally.
5. Once the sauce is glossy and the chicken is thoroughly coated, remove from heat. Garnish with sesame seeds and chopped green onions before serving.

Cooking with gochujang was a new experience for me, and it quickly became a pantry staple. It’s a versatile ingredient that adds depth and complexity to any dish. Remember, cooking is about experimenting and finding what works best for you!