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.
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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!
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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!
How long to pan fry chicken thighs
Pan-fry chicken thighs for approximately 7-8 minutes per side over medium-high heat, making sure the internal temperature is 165°F (74°C) or higher. Adjust the time based on thickness and desired crispiness.
If using boneless, the time will be less than bone-in.
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
Boneless chicken thighs take about 20-25 minutes to cook in an oven at 375°F, and around 6-8 minutes of cooking time per side on a stove top. It's important to use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F to ensure they are fully cooked and safe to eat.
The answer is simple: higher temperatures mean crisper skin and juicier meat. So if you want your boneless chicken thighs to be tender and succulent, go for 400 degrees F.
To get boneless chicken thighs, you can either buy them pre-packaged at the grocery store or debone them yourself at home. To debone, simply cut around the bone with a sharp knife, then pull it out or use really sharp kitchen shears. Voila! You now have boneless chicken thighs ready for cooking.
Related
Pairing
These are my favorite dishes to serve with Gochujang Miso Boneless Chicken Thighs.
Gochujang Miso Boneless Chicken Thighs
Ingredients
Equipment
Method
- 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!
Kate says
Funny how my kids said its blood haha
They still love it tho 😅
Rome says
I added some chilis, gonna make it again next week 😝
Lulu says
pinned this to try later! looks so yummy 🤤
Carmen Spillette says
It is a must-try! You will love all the flavors!
Samantha Li says
10/10
Carmen says
Thank you