Korean Chicken Thighs

4.53 from 105 votes

These Korean Chicken Thighs are savory, spicy, a little sweet, and packed with bold flavor! Gochujang, soy sauce, garlic, ginger, and sesame create a rich sauce that coats tender, juicy chicken thighs in every bite. Best of all, it comes together in one skillet in about an hour for an easy weeknight dinner that’s anything but ordinary.

Prep Time15

Cook Time45

Total Time1

Course: Chicken and Turkey

Cuisine: Asian

Diet: Low Fat

Servings:

Author: Carol Borchardt

Equipment

Ingredients

4 cloves garlic minced
2 tablespoons minced ginger
1 cup chicken broth
1/4 cup soy sauce
1/4 cup gochujang
2 tablespoons mirin
1 tablespoon sesame oil
2 tablespoons canola, vegetable, or avocado oil or as needed
4 chicken thighs on the bone with the skin (1 1/2 to 2 pounds)
Salt and freshly ground black pepper
1 medium onion finely chopped (1 1/2 cups)
2 teaspoons cornstarch if needed
Sesame seeds for garnish
Thinly sliced scallion for garnish

Instructions

Whisk together the garlic, ginger, chicken broth, soy sauce, gochujang, mirin, and sesame oil. Set aside.
Heat the canola oil in a cast-iron or other heavy skillet over medium-high heat. Lightly season the chicken thighs with salt and black pepper.
Place the chicken thighs in the skillet, skin-side down. Cook for 4-5 minutes or until the skin is nicely browned. Turn and cook for 2-3 minutes on the second side. Transfer to a plate. Reserve the oil/fat in the pan.
Add the onion, reduce the heat to medium-low, and cook for 5-6 minutes or until softened.
Return the chicken thighs to the skillet and pour the gochujang sauce around them. Bring to a gentle boil.
Reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes, turning the chicken 2 or 3 times to cook evenly. Cook until the chicken is tender and registers at least 165°F in the thickest part without touching the bone.
OPTIONAL: If you prefer a thicker sauce, transfer 1/2 cup of the cooking liquid to a small bowl. Whisk in 2 teaspoons of cornstarch until smooth, then stir the mixture back into the skillet. Simmer for 2-3 minutes or until the sauce thickens to your liking.
Serve with brown rice, garnished with sesame seeds and thinly sliced scallions.

Notes

SUBSTITUTIONS:

You can also use boneless, skinless chicken breasts (which cook quickly) or chicken leg quarters. Increase the cooking time for larger chicken cuts.

TIPS:

Get a good sear. Pat the chicken dry, then brown it skin-side down without moving it.
Soy sauce and gochujang are already salty, so season lightly and adjust at the end.
Keep the sauce at a gentle simmer so the chicken cooks evenly and stays juicy.
Although safe at 165°F, braised chicken thighs are more tender around 175 to 185°F.
Wait before adding cornstarch. The sauce will reduce and thicken as it braises, so you may not need it.

REHEATING LEFTOVERS:

Add a splash of water and reheat covered on the stovetop until the internal temperature reaches 165 degrees.
Reheat covered in a 350-degree oven until the thickest part reaches 165 degrees.
You may also consider shredding the chicken, which makes it even easier to reheat.

FREEZER-FRIENDLY:

Freeze in an airtight container for up to 2 months.
Thaw in the refrigerator.
Reheat covered in a 350-degree oven until the thickest part reaches 165 degrees, or on the stovetop.

Nutrition