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–+ servings
Gochujang chicken thigh served with rice and vegetables on a white plate.

Sticky Gochujang Chicken Recipe

Juicy, oven-baked gochujang chicken thighs marinated in a spicy-sweet Korean chili paste mixture and finished with a glossy butter-enriched sauce. Easy weeknight chicken dinner that looks and tastes fancy!
Author: Sheeba
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 4 hours
Total Time 4 hours 30 minutes
Course dinner, Main Course
Cuisine Asian
Servings 4
Calories 373.7 kcal

Ingredients
  

  • 4 large bone-in chicken thighs (500 to 600 grams/1.1 to 1.3 pounds)

For gochujang marinade

  • 1 inch piece of ginger
  • 4 cloves of garlic
  • 2 tablespoons gochujang
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon sesame oil
  • 2 teaspoons rice vinegar

Others

  • ½ tablespoon peanut oil
  • 1 teaspoon butter
  • ¼ cup water

For garnish

  • ½ tablespoon toasted sesame seeds
  • 2 tablespoons spring onions (green part)

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

1. Make gochujang marinade

  • Mince 1 inch piece of ginger and 4 cloves of garlic.
  • Place them in a small bowl along with the rest of the ingredients: 2 tablespoons gochujang, 1 tablespoon low sodium soy sauce, ½ teaspoon sugar, 1 teaspoon red pepper flakes, 1 teaspoon black pepper, 1 teaspoon sesame oil and 2 teaspoons rice vinegar.
  • Whisk the marinade until combined.

2. Marinate the chicken

  • Clean and remove the skin (if any) from 4 large bone-in chicken thighs. Coat them with the gochujang marinade.
  • Let the chicken marinate in the fridge for a minimum of 4 hours.

3. Bake gochujang chicken

  • Take the chicken out of the fridge 20 to 30 minutes before cooking. This helps bring the chicken to room temperature and cook evenly.
  • Preheat the oven to 230°C/446°F.
  • Brush a baking dish or a sheet pan with peanut oil.
  • Place the chicken thighs in a single layer in the pan, preferably not touching each other. Reserve the excess marinade.
  • Brush the chicken thighs with the remaining peanut oil.
  • Place the baking pan in the middle rack of the oven. Bake for about 15 to 18 minutes, depending on the size of the thighs.
  • Transfer the pan to the top rack of the oven and change the oven setting to broil.
  • Broil for 2 minutes.
  • Remove the chicken from the oven and let it rest.

4. Make gochujang sauce

  • Melt 1 teaspoon butter in a sauce pan. When it starts to brown, add the reserved marinade and ¼ cup water.
  • Bring it to a boil, then reduce the heat.
  • Let it simmer for about 10 to 12 minutes until the liquid thickens and reaches a saucy consistency. Remove from heat.

5. Glaze and garnish

  • Brush the chicken thighs liberally with the sauce.
  • Garnish with ½ tablespoon toasted sesame seeds and 2 tablespoons spring onions.

Notes

  • I prefer bone-in chicken: Bones provide a lot of flavor. They also help in uniform heat distribution, thereby keeping the flesh moist.
  • Marinating time: The longer you marinate the chicken, the better. Marinating overnight gives the best results.
  • Sesame seeds: I've used a mix of white (hulled) and black (unhulled) seeds, for nutrition and also because they look pretty! You can use either.
Nutrition Facts
Sticky Gochujang Chicken Recipe
Amount per Serving
Calories
373.7
% Daily Value*
Fat
 
28.4
g
44
%
Saturated Fat
 
7.6
g
48
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
6.3
g
Monounsaturated Fat
 
11.6
g
Cholesterol
 
144.3
mg
48
%
Sodium
 
274.8
mg
12
%
Potassium
 
374.7
mg
11
%
Carbohydrates
 
4.8
g
2
%
Fiber
 
0.6
g
3
%
Sugar
 
1.4
g
2
%
Protein
 
24.5
g
49
%
Vitamin A
 
340.9
IU
7
%
Vitamin C
 
2.2
mg
3
%
Calcium
 
32.9
mg
3
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.