Pan-Fried Gochujang Chicken Thighs with Sesame Scallion Salad
A popular Korean-inspired dish featuring juicy chicken thighs pan-fried in a spicy-sweet gochujang glaze, served alongside a refreshing sesame scallion salad. This korean-inspired chicken ready in about 35 minutes pairs gochujang (Korean chili paste), soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, 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
- 4 pieces (about 1.5 lbs) boneless skin-on chicken thighs
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2, minced garlic cloves
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 4, thinly sliced scallions
- 1 tbsp toasted sesame seeds
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp sesame oil to create the marinade.
- Step 2: Pat dry 4 boneless skin-on chicken thighs and coat evenly with the gochujang marinade. Let marinate at room temperature for 15 minutes.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until skin is crisp and deep golden.
- Step 4: Flip the chicken and cook for another 5-6 minutes until cooked through and internal temperature reaches 165°F.
- Step 5: While chicken cooks, combine 4 thinly sliced scallions, 1 tbsp toasted sesame seeds, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Toss well to make the sesame scallion salad.
- Step 6: Serve the chicken thighs hot with a generous side of the sesame scallion salad for a balance of spicy, savory, and fresh flavors.
Frequently asked questions
How long does Pan-Fried Gochujang Chicken Thighs with Sesame Scallion Salad take to make?
Total time is about 35 minutes (20 min prep + 15 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 Pan-Fried Gochujang Chicken Thighs with Sesame Scallion Salad?
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 soy sauce from drying out.
Can I substitute ingredients in Pan-Fried Gochujang Chicken Thighs with Sesame Scallion Salad?
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 Pan-Fried Gochujang Chicken Thighs with Sesame Scallion Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Pan-Fried Gochujang Chicken Thighs with Sesame Scallion Salad?
Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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