Gochujang Crispy Chicken Thighs

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy baked chicken thighs coated in a sweet-spicy gochujang glaze, with a hint of sesame and ginger for an addictive twist on fried chicken. This Korean-inspired chicken recipe (gluten-free), ready in about 30 minutes, pairs chicken thighs, gochujang paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Korean cuisine 310 cal/serving

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Ingredients

1 lb, skin-on chicken thighs
2 tbsp gochujang paste
1 tbsp soy sauce
1 tsp sugar
1 tsp rice vinegar
1 tsp, grated fresh ginger
1/2 tsp sesame oil
1 tsp sesame seeds
1 tbsp cornstarch
1 tbsp vegetable oil

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Instructions

Step 1: Pat chicken thighs dry with paper towels. Toss with 1 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until smoking.
Step 2: Add chicken skin-side down in a single layer; cook for 5-6 minutes until skin is deeply golden and crispy. Flip and cook for 3-4 minutes more.
Step 3: Whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp rice vinegar, 1 tsp grated ginger, and 1/2 tsp sesame oil in a bowl until smooth. Brush half over chicken.
Step 4: Transfer chicken to a baking sheet, brush with remaining glaze, and bake at 400°F for 10 minutes until edges are crisp. Sprinkle with 1 tsp sesame seeds before serving.