Pan-Seared Korean Gochujang Chicken Thighs

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

Juicy chicken thighs cooked in a spicy-sweet gochujang marinade, finished with a caramelized crust and fresh scallions. This Korean-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs Boneless skinless chicken thighs, Gochujang (Korean chili paste), Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 40 min Cook: 15 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) Boneless skinless chicken thighs
3 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
1 tbsp Honey
1 tbsp Sesame oil
3 Garlic cloves, minced
1 tsp Grated ginger
2 tbsp Vegetable oil
2 Green onions, sliced
1 tbsp Toasted sesame seeds

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Instructions

Step 1: In a bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tsp grated ginger until smooth.
Step 2: Add 4 boneless skinless chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 4: Remove chicken thighs from marinade, letting excess drip off. Place chicken in the skillet and sear for 5-6 minutes per side until deeply caramelized and cooked through (internal temperature 165°F).
Step 5: Transfer chicken to a plate, let rest for 5 minutes, then sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.