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Honey Gochujang Chicken

Honey gochujang chicken with a sticky, glossy sauce—pan-seared thighs simmered until the glaze thickens and coats every bite. Sweet heat comes from honey plus gochujang, with garlic and ginger for bold Korean-inspired flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Honey Gochujang Sauce
  • 0.25 cup gochujang paste
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp sesame oil
Garnish
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the chicken dry and season with salt and black pepper so the surface browns evenly. Transfer the thighs to a plate while you make the sauce, and let any excess moisture steam off briefly.
Make the honey gochujang sauce
  1. Whisk gochujang paste, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth. The mixture should look thick and dark with honey streaks fully blended.
Sear the chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the chicken thighs in a single layer, then cook for 5–6 minutes per side until golden brown and caramelized on the edges.
Simmer and glaze
  1. Reduce heat to medium, then pour the sauce over the browned chicken. Turn the thighs occasionally and simmer for 5–7 minutes, until the sauce thickens and coats the chicken with a glossy glaze.
Finish and serve
  1. Remove from heat and rest briefly so the glaze sets and clings to the meat. Sprinkle with sliced green onions and sesame seeds, then serve over steamed rice with vegetables.

Notes

Pro tip: for maximum stickiness, simmer until the sauce visibly clings to the back of a spoon; if it looks thin, keep cooking in 1–2 minute increments. Store leftovers in the refrigerator up to 3–4 days in a covered container. Freezing is not recommended because the glaze can lose some texture, but you can reheat gently in a skillet with a splash of water to loosen the sauce. If you want a lower-sugar option, reduce honey to 2 tbsp and add 1 tbsp more rice vinegar for tang while keeping heat from gochujang.