Korean Gochujang Crispy Chicken Thighs
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 (gluten-free) ready in about 30 minutes pairs skin-on 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean Gochujang Crispy Chicken Thighs take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean Gochujang Crispy Chicken Thighs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on chicken thighs from drying out.
Can I substitute ingredients in Korean Gochujang Crispy Chicken Thighs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean Gochujang Crispy Chicken Thighs for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean Gochujang Crispy Chicken Thighs gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
