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Korean Sticky Chicken Thighs

A delightful explosion of flavors, these chicken thighs are glazed in a sticky, savory sauce that's sure to impress at any dinner gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 4 pieces chicken thighs (bone-in, skin-on recommended) Choose fresh, high-quality ingredients.
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon gochujang (Korean chili paste) Can substitute with sriracha and brown sugar.
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
Garnish
  • sesame seeds For garnish.
  • chopped green onions For garnish.

Method
 

Preparation
  1. In a bowl, whisk together the soy sauce, honey, gochujang, minced garlic, sesame oil, and grated ginger until well combined.
  2. Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over the chicken. Make sure each piece is well coated. Marinade in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Cooking
  1. Preheat your oven to 400°F (200°C).
  2. Remove the chicken from the marinade, letting any excess drain off. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  3. Halfway through cooking, baste the chicken with the leftover marinade for extra flavor. For added caramelization, broil the chicken for an additional 2-3 minutes at the end.
  4. Once the chicken is cooked through and beautifully charred, remove it from the oven, garnish with sesame seeds and chopped green onions, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the cooked chicken for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.