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Sticky Gochujang-Honey Chicken Thighs

Name: Sticky Gochujang-Honey Chicken Thighs
Prep time: 17 min
Total time: 22 min
Cuisine: Korean
Ingredients: boneless chicken — 907 g; salt — 5 g; freshly ground black pepper — 3 g; vegetable oil — 14 g; gochujang — 59 g; honey — 44 g; soybean soy sauce — 30 g; rice wine vinegar — 22 g; garlic — 9 g; ginger — 15 g; dark sesame oil — 5 g; scallions — 200 g; ground toasted sesame seeds — 15 g; white rice — 355 g

Sticky Gochujang-Honey Chicken Thighs reads umami 7.9, sweetness 5.9 and richness 5.9 on Palate's 0–10 flavor X-ray — a Korean main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.7 / 10
Sweet & Fruity — 5.9 / 10
Sour & Bright — 3.2 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 7.2 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 7.9 · Sweetness 5.9 · Richness 5.9 · Salinity 5.2 · Nutty 4.3 · Floral 4.1 · Allium 3.9 · Funk & Ferment 3.2 · Sourness 3.2 · Heat 3.1 · Warm Spice 2.4 · Herbaceous 2.2 · Bitterness 1.2 · Earthy 0.9

What's in it (14)

boneless chicken — 907 g
salt — 5 g
freshly ground black pepper — 3 g
vegetable oil — 14 g
gochujang — 59 g
honey — 44 g
soybean soy sauce — 30 g
rice wine vinegar — 22 g
garlic — 9 g
ginger — 15 g
dark sesame oil — 5 g
scallions — 200 g
ground toasted sesame seeds — 15 g
white rice — 355 g

Time & effort: about 22 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 193.1 kcal, 18.6 g protein, 3.6 g fat, 21.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth; set the glaze aside.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs and sear undisturbed until deeply golden on the first side, 5-6 minutes.
Flip the thighs and sear the second side until golden, 4-5 minutes; the chicken will not yet be cooked through. Meanwhile, position an oven rack 6 inches from the broiler element and preheat the broiler on high.
Reduce the heat to medium-low, pour half of the glaze over the chicken, and turn the pieces to coat; cook until the glaze thickens slightly and clings to the chicken, about 2 minutes.
Transfer the skillet to the broiler and broil until the glaze is bubbling and charred in spots at the edges, 3 to 4 minutes, watching closely so it doesn't burn.
Remove the skillet from the broiler, brush the chicken with the remaining glaze, and let rest 5 minutes; check that the thickest thigh reaches 165 F.
Slice the thighs against the grain, scatter with the scallions and sesame seeds, and serve over rice.

Dishes with a similar flavor shape

Crispy Gochujang-Honey Chicken Thighs — Fusion
Grilled Gochujang Pork Chops — Korean
Korean Fried Chicken Wings — Korean
Yangnyeom Chicken (양념치킨) — Korean
Crispy Sesame Chicken Rice Bowl — Chinese-American

Keep reading: what umami, sweetness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.