Spicy Korean-Style Braised Chicken Thighs with Gochujang

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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.

Tender chicken thighs slow-braised in a savory-sweet spicy sauce featuring Korean gochujang and regional aromatics. This Korean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 40 min Serves 4 Korean cuisine 400 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
4 cloves, minced garlic cloves
1 tbsp fresh grated ginger
3 tbsp gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
1 cup water
2 stalks, sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottom skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
Step 3: Lower heat to medium and add 4 minced garlic cloves and 1 tbsp grated ginger to the skillet. Sauté for 1 minute until fragrant.
Step 4: Stir in 3 tbsp gochujang, 1/4 cup soy sauce, 2 tbsp brown sugar, and 1 cup water. Bring the sauce to a simmer.
Step 5: Return the chicken thighs to the skillet, skin-side up. Cover and braise over low heat for 25 minutes until chicken is tender and cooked through.
Step 6: Remove the lid and simmer uncovered for 5 minutes until the sauce thickens and coats the chicken.
Step 7: Garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.