Description
Sweet, spicy, and sticky boneless chicken thighs glazed with a bold honey gochujang sauce—ready in under 30 minutes for an easy midweek dinner.
Ingredients
Units
Scale
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Sesame seeds and chopped green onions, for garnish
Instructions
- In a bowl, whisk gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken pieces and sear 4–5 minutes, until golden brown on both sides.
- Pour sauce over chicken, reduce heat to medium, and stir to coat.
- Let simmer 5–7 minutes, stirring occasionally, until sauce thickens and chicken is cooked through (internal temp 165 °F/74 °C).
- Remove skillet from heat. Taste and adjust seasoning—add more honey for sweetness or gochujang for heat.
- Transfer to a serving plate and garnish with sesame seeds and chopped green onions.
- Serve hot over steamed rice or noodles, with a side of steamed veggies or a crunchy slaw.
Notes
- Make‑ahead: Marinate chicken in sauce for 30 minutes to boost flavor before cooking.
- Spice Level: Add 1 tsp gochugaru (Korean chili flakes) for extra heat.
- Swap: Use chicken breasts or tofu for variation; adjust cook time.
- Storage: Refrigerate in an airtight container up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 cup (approx. 200 g)
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg