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Gochujang Miso Boneless Chicken Thighs 

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5 from 2 reviews


Gochujang Miso Boneless Chicken Thighs! These crispy chicken thighs blend Korean and Japanese flavors perfectly, with a spicy kick and tons of umami.

  • Total Time: 30 minutes
  • Yield: 2-4 1x



5 chicken thighs boneless
3 stalks of green onions (white and green part separated)


2 tbsp gochujang

2 tbsp mirin

2 tbsp of water

1 tbsp miso

1 tbsp of rice vinegar

1 tbsp sugar

1 tbsp grapeseed oil

2 minced garlic


  1. GOCHUJANG MISO SAUCE: In a bowl, add all the gochujang sauce recipe ingredients and whisk them until smooth.
  2. Slice the green onions and separate the white and the green parts. The white is for cooking, and the green is for garnish.
  3. CRISPY CHICKEN THIGHS: remove chicken bones using chicken shears or a very sharp knife. I like using shears - it is easier. 
  4. Using a paper towel, pat the chicken dry. 
  5. Preheat the oven to 375 degrees. 
  6. 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. 
  7. Add the white part of the green onions. 
  8. Ensure the chicken is skin-side up, and add the sauce to the pan. Do not pour the sauce on top of the chicken. 
  9. 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. 
  10. Serve and enjoy!


*Do not pour the sauce on top of the chicken thighs. Pour it into the pan.

  • Author: Carmen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: main
  • Method: pan fry
  • Cuisine: korean