Boneless Chicken Thighs with Gochujang Miso Sauce

Are you ready for a taste explosion in your mouth? Introducing the Gochujang Miso Boneless Chicken Thighs recipe! These easy pan fried chicken thighs are the perfect blend of Korean and Japanese flavors, with a spicy kick and tons of umami.

Let’s start with the star of the show: Pan Fried Chicken Thighs Boneless. Marinated in a savory and slightly sweet blend of Asian pantry staples like gochujang and miso paste, these crispy, juicy chicken thighs are pan-fried until golden brown, giving it a crispy exterior with juicy and tender meat inside.

These tender pan-fried chicken thighs are best enjoyed during weeknight dinners with the whole family. So what are you waiting for? Grab a fork and dig in!

Jump to:

• What is Gochujang?
• What is Miso?
• Ingredients
• Instructions
• Equipment
• Substitutions
• Storage
• Boneless Chicken Thighs FAQ
• Related
• Pairing
• Gochujang Miso Boneless Chicken Thighs 

What is Gochujang?

Gochujang is a spicy, savory, and slightly sweet Korean condiment made from red chili peppers, fermented soybeans, and glutinous rice. It’s like the party animal of sauces, bringing a bold and funky flavor to everything from bibimbap to fried chicken. Think of it as the life of the Korean food party!

What is Miso?

Miso is a fermented soybean paste that’s a staple of Japanese cuisine. It’s like the funky cousin of peanut butter – savory, salty, and packed with umami goodness. It can be used to make soup, marinades, dressings, and even desserts. Just don’t try spreading it on your toast!

Ingredients

Boneless chicken thighs

Gochujang 

Water

Mirin 

Miso 

Rice vinegar

Sugar

Grapeseed oil 

Garlic 

Green Onions

Optional – onion powder, black pepper, fresh herbs or seasoning mix

See recipe card for quantities.

Instructions

This is one of the easiest chicken recipes you can make. Just follow my step-by-step instructions and it should lead you to the best pan-seared chicken thighs ever.

• GOCHUJANG MISO SAUCE: In a bowl, add all the gochujang sauce recipe ingredients and whisk them until smooth.
  
• Slice the green onions, and separate the white and the green parts. The white is for cooking and the green is for garnish.
  
• CRISPY CHICKEN THIGHS: remove chicken bones using chicken shears or a very sharp knife. I like using shears – it is easier. 
  
• Using a paper towel, pat the chicken dry. 
  
• Preheat the oven to 375 degrees. 
  
• In a cast iron pan, on medium heat, place the chicken skin side down. Render the fat and brown the skin. Once it is crispy, flip. This should take 10 minutes. 
  
• Add the white part of the green onions.
  
• Ensure the chicken is skin-side up, and add the sauce to the pan. Do not pour the sauce on top of the chicken. 
  
• Place in the oven for 10 minutes until fully cooked through. Try not to get the sauce on the chicken skin to prevent the skin from getting soggy. 
  
• Serve and enjoy! 

Equipment

• Cast-iron skillet, non-stick pan, or any frying pan
• Bowl for the sauce 
• Whisk 
• Spatula 
• Garlic Press 
• Chicken Shears for removing the chicken bones
• Cutting Board
• Meat thermometer or instant-read thermometer
• Paper towels
  

Substitutions

• Boneless chicken thighs – I prefer using skin-on chicken. The chicken pieces will have the best crispy skin with a soft and juicy inside. Feel free to use bone-in chicken thighs, skinless thighs, or chicken breasts.
• Water – You can also use chicken broth.
• Mirin – Use dry white wine if you don’t have it on hand.
• Grapeseed oil – You can also use coconut oil or avocado oil.
• Garlic – I prefer fresh, but you can also use garlic powder.

Storage

You can store these pan seared boneless chicken thighs in an airtight container for up to 3-4 days in the fridge. 

To reheat, air fry for 5 minutes or bake in a hot oven to get the skin crispy again. Also, pour a little bit of water to dilute the sauce. 

Boneless Chicken Thighs FAQ

Related

Pairing

These are my favorite dishes to serve with Gochujang Miso Boneless Chicken Thighs. 

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