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Flavorful Korean Gochujang Chicken Thighs with Sesame Rice

Korean Gochujang Chicken Thighs - featured image
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A quick and easy Korean-inspired recipe featuring juicy chicken thighs glazed with a sweet and spicy gochujang marinade, paired with fluffy sesame rice for a comforting and flavorful dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons gochujang (Korean fermented chili paste)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 cups cooked jasmine or short-grain rice
  • 1 tablespoon toasted sesame seeds
  • Green onions, thinly sliced for garnish

Instructions

  1. Prepare the marinade by whisking together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger in a medium bowl.
  2. Pat the chicken thighs dry with paper towels. Add them to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Preheat the oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet if available.
  4. Arrange the chicken thighs skin-side up on the wire rack or directly on the baking sheet. Reserve leftover marinade for basting.
  5. Bake the chicken for about 30 minutes, basting halfway through with reserved marinade. Ensure internal temperature reaches 165°F (74°C).
  6. Switch oven to broil and broil the chicken for 2-3 minutes until the skin crisps and glaze caramelizes. Watch closely to prevent burning.
  7. While the chicken bakes, cook the rice according to package instructions. Stir in toasted sesame oil, sesame seeds, and sliced green onions.
  8. Serve the chicken thighs over a bed of sesame rice. Garnish with additional sesame seeds and green onions if desired.

Notes

Pat chicken dry before marinating to ensure crispy skin. Marinate at least 30 minutes for best flavor. Use a wire rack to keep skin crispy or turn chicken halfway through baking if no rack is available. Broil at the end to caramelize glaze. Let chicken rest 5 minutes before serving. For vegan adaptation, use tofu or tempeh and bake until crispy. For low-carb, substitute cauliflower rice.

Nutrition

Keywords: gochujang chicken, Korean chicken recipe, sesame rice, spicy chicken thighs, easy dinner, Korean cuisine, weeknight meal

Find it online: https://breezybake.com/flavorful-korean-gochujang-chicken-thighs-recipe-for-easy-sesame-rice-dinner/