Gochujang Chicken Thighs

No ratings yet

Gochujang Chicken Thighs – sticky, flavor-packed chicken cooked in an irresistible honey, garlic ang gochujang marinade and finished with a creamy coconut sauce. This easy chicken dish is bursting with flavor and ready in under 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Keyword: Gochujang Chicken Thighs

Servings:

Calories: 791kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the marinade

2 tbsp gochujang paste adjust according to heat levels
3 tbsp honey
2 tbsp low sodium soy sauce
2 tsp sesame oil
4 cloves garlic minced
2 tsp ginger paste or freshly grated ginger
3 tbsp hot water or as needed

For the chicken

8 chicken thighs skinless and boneless
1 tsp paprika
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes
1 ½ tbsp cornstarch (= cornflour)
1 tbsp neutral oil or as needed
1 tbsp unsalted butter
¼ cup (60ml) Shaoxing wine or chicken broth
3 shallots finely diced
½ cup (120ml) coconut milk full fat
2 tbsp lime juice or to taste

Cucumber Salad

3 green onions finely diced
1 clove garlic minced
1 tsp ginger grated or minced
2 tsp low sodium soy sauce
2 tsp sesame oil
¼ tsp fish sauce or rice vinegar
¼ tsp sugar
1 medium cucumber sliced very thin
1 tbsp sesame seeds or chopped peanuts

To serve

3 green onions finely diced
1 tbsp sesame seeds to garnish

Instructions

Add all the marinade ingredients in a bowl and add just enough hot water to loosen the chili paste. Stir well to combine and set aside for now.
2 tbsp gochujang paste, 3 tbsp honey, 2 tbsp low sodium soy sauce, 2 tsp sesame oil, 4 cloves garlic, 2 tsp ginger paste, 3 tbsp hot water
Trim the chicken of any fatty bits and pat dry. Season with salt, pepper, paprika and red pepper flakes. Dust with the cornstarch.
8 chicken thighs, 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes, 1 ½ tbsp cornstarch
Heat the oil and butter in a large pan and sear the chicken for 2-3 minutes per side over medium-high heat, until nicely golden.
1 tbsp neutral oil, 1 tbsp unsalted butter
Pour the cooking wine and let it bubble away until almost completely evaporated, scraping the bottom of the pan to loosen any sticky bits.
¼ cup (60ml) Shaoxing wine
Add most of the marinade and cook for a further 3-4 minutes, flipping the chicken over so it's nicely coated with the sticky glaze on both sides. Transfer the chicken onto a plate.
Lower the heat to medium-low and add a splash more oil to the pan if needed. Sauté the shallots for 5 minutes, stirring often.
3 shallots
Return the chicken to the pan and pour in the coconut milk and remaining marinade. Bring to a simmer and cook until the sauce has reduced.
½ cup (120ml) coconut milk
Taste the sauce and add the lime juice or rice vinegar to balance the flavors.
2 tbsp lime juice
Combine all the salad ingredients in a bowl and stir well.
3 green onions, 1 clove garlic, 1 tsp ginger, 2 tsp low sodium soy sauce, 2 tsp sesame oil, ¼ tsp fish sauce, ¼ tsp sugar
Add the cucumbers and toss well to combine. Garnish with sesame seeds or chopped roasted peanuts.
1 medium cucumber, 1 tbsp sesame seeds
Serve the chicken over coconut rice, garnished with green onions and sesame seeds and the cucumber salad on the side.
3 green onions, 1 tbsp sesame seeds

Video

Notes

Gochujang paste can range from fairly mild to really spicy. I used a mild tasting one in this recipe. You may need to adjust the amount depending on the heat levels in yours.
Substitutions: You can make this recipe using skinless chicken breasts if you prefer but chicken thighs really do work better and are more flavorful.
Recipe variation: You can leave out the coconut milk and shallots and just make sticky gochujang chicken using the marinade if you prefer.
Prep ahead: Make the marinade up to two days ahead. Transfer to a sealed jar and store in the fridge until needed. You can try it with shrimp or roasted vegetables as well, it's quite versatile.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop, adding a little water to loosen the sauce as needed,

Nutrition