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Cooked Korean chicken thighs glazed with a rich, spicy-sweet sauce, served over a bed of fluffy white rice in a blue and white patterned bowl. The chicken is garnished with sesame seeds, chopped green onions, and bits of garlic, creating a vibrant and appetizing presentation.
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Korean Chicken
Prep Time
5 mins
Cook Time
20 mins
 
Course: Main Course
Servings: 4
Calories: 496 kcal
Ingredients
  • 10 chicken thighs boneless, skinless
  • 1/2 cup low sodium soy sauce
  • 4 Tbsp. Gochujang paste
  • 1/4 cup honey
  • 2 Tbsp. brown sugar
  • 1 Tbsp. sesame oil
  • 1 1/2 Tbsp. rice wine sake
  • 1 Tbsp. ginger minced
  • 4 clove garlic minced
Instructions
Assembly instructions:
  1. In a bowl, mix together the sauce ingredients.
  2. Pour 1/2 cup into a medium freezer bag.
  3. Pour the rest over the chicken in a large resealable freezer bag.
Cooking Instructions:
  1. Oven: Line a baking sheet with foil and spray with cooking spray. Bake in a single layer at 375° until internal temperature of 165° is reached.
  2. Skillet: Remove chicken from marinade. Cook over medium high heat, turning once or twice until an internal temperature of 165° is reached.
  3. BBQ: Grill, covered for 5-7 minutes each side until an internal temperature of 165° is reached.
  4. Use the sauce in the smaller bag as a glaze or a dip.
  5. Garnish with sliced green onions and sesame seeds if desired.