Gochujang Soy Chicken Thighs
Gochujang Soy Chicken Thighs
Ingredients
- 4 boneless, skin-on chicken thighs
- 1 tablespoon vegetable oil, or other high-smoke point oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon unsalted butter
- 1/2 cup soy sauce
- 2 tablespoons gochujang, Korean chili paste
- 2 cloves garlic, minced
- 1 lemon, cut into a wedge
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Pat the chicken thighs dry with paper towels. This helps achieve crispy skin. Season the skin side lightly with salt (optional, as soy sauce is salty).
⏱️ 3 min
- 2
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the chicken thighs into the hot pan, skin-side down.
⏱️ 2 min
- 3
Cook the chicken thighs, undisturbed, for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not rush this step, as crispy skin is key.
⏱️ 9 min
- 4
Flip the chicken thighs over to the flesh side. Season the cooked skin side with black pepper. Continue cooking for another 5-7 minutes, or until both sides are browned and the chicken is cooked through to an internal temperature of 165°F (74°C).
⏱️ 6 min
- 5
Remove the cooked chicken thighs from the pan and set them aside on a plate. Keep them warm. Reduce the heat to medium-low.
⏱️ 1 min
- 6
Add the butter to the same pan, allowing it to melt and combine with any leftover oil and browned bits from the chicken. Scrape the bottom of the pan with a spatula to release any fond.
⏱️ 1 min
- 7
Pour in the soy sauce and add the gochujang and minced garlic to the pan. Whisk or stir continuously until the gochujang is fully dissolved and the sauce is smooth. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Squeeze the juice from the lemon wedge directly into the simmering sauce. Stir to combine. Taste the sauce and adjust seasoning if needed (add more gochujang for spice, soy sauce for saltiness).
⏱️ 1 min
- 9
Return the cooked chicken thighs to the pan, nestling them into the gochujang soy sauce. Spoon the sauce over the chicken to coat thoroughly. Let simmer for 1-2 minutes to allow the flavors to meld and the chicken to warm through in the sauce.
⏱️ 2 min
- 10
Serve the Gochujang Soy Chicken Thighs immediately, garnished with chopped green onions and sesame seeds. These are excellent with leftover rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Soy Chicken Thighs
- 4 boneless, skin-on chicken thighs
- 1 tablespoon vegetable oil, or other high-smoke point oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon unsalted butter
- 1/2 cup soy sauce
- 2 tablespoons gochujang, Korean chili paste
- 2 cloves garlic, minced
- 1 lemon, cut into a wedge
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Pat the chicken thighs dry with paper towels. This helps achieve crispy skin. Season the skin side lightly with salt (optional, as soy sauce is salty).
⏱️ 3 min - 2
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the chicken thighs into the hot pan, skin-side down.
⏱️ 2 min - 3
Cook the chicken thighs, undisturbed, for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not rush this step, as crispy skin is key.
⏱️ 9 min - 4
Flip the chicken thighs over to the flesh side. Season the cooked skin side with black pepper. Continue cooking for another 5-7 minutes, or until both sides are browned and the chicken is cooked through to an internal temperature of 165°F (74°C).
⏱️ 6 min - 5
Remove the cooked chicken thighs from the pan and set them aside on a plate. Keep them warm. Reduce the heat to medium-low.
⏱️ 1 min - 6
Add the butter to the same pan, allowing it to melt and combine with any leftover oil and browned bits from the chicken. Scrape the bottom of the pan with a spatula to release any fond.
⏱️ 1 min - 7
Pour in the soy sauce and add the gochujang and minced garlic to the pan. Whisk or stir continuously until the gochujang is fully dissolved and the sauce is smooth. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Squeeze the juice from the lemon wedge directly into the simmering sauce. Stir to combine. Taste the sauce and adjust seasoning if needed (add more gochujang for spice, soy sauce for saltiness).
⏱️ 1 min - 9
Return the cooked chicken thighs to the pan, nestling them into the gochujang soy sauce. Spoon the sauce over the chicken to coat thoroughly. Let simmer for 1-2 minutes to allow the flavors to meld and the chicken to warm through in the sauce.
⏱️ 2 min - 10
Serve the Gochujang Soy Chicken Thighs immediately, garnished with chopped green onions and sesame seeds. These are excellent with leftover rice.
⏱️ 1 min