This Gochujang Chicken is about to be on repeat. Crispy skin-on chicken thighs tossed in a sticky, sweet, spicy gochujang miso sauce that tastes like you worked way harder than you did. This is the most chicken thighs ever.
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Perfect for busy weeknights, meal prep bowls, or when you want something spicy but still family-friendly.
If you love miso and gochujang recipes like me, here are some good ones you need in your life. Garlic Miso Chicken is 10/10, a weekly staple in my house. If you love some broth action, this Miso Gochujang with Broth is unbelievably delicious.
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How to make gochujang chicken thighs (VIDEO)
Air fryer method
You can marinate the chicken for 30 minutes to overnight and stick it in the air fryer. Same results, different method.
How to make (PICTURES)
- Step 1: Pat the chicken thighs dry with paper towels. This is key to crispy skin. Season both sides with salt and black pepper. Place chicken skin-side down in a cold pan. No oil needed. Turn the heat to medium.
- Step 2: Cook for 5 minutes until the skin is deeply golden and crispy. Flip and cook another 2 minutes. Remove chicken from pan and set aside.
- Step 3: Press into patties
- Step 4: Deglaze with sake or water. Add gochujang and white miso paste to the pan. Add water, honey, rice vinegar, and mirin. Stir until a glossy sauce forms.
- Step 5: Stir in the cold butter at the end.
- Step 6: Serve an enjoy!
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Sticky Gochujang Chicken Thighs in 20 minutes
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. This is key to crispy skin.6 boneless chicken thighs
- Season both sides with salt and black pepper.1 teaspoon salt, 1 teaspoon black pepper
- Place chicken skin-side down in a cold pan. No oil needed. Turn the heat to medium.
- Cook for 5 minutes until the skin is deeply golden and crispy.
- Flip and cook another 2 minutes. Remove chicken from pan and set aside.
- Deglaze with sake or water2 tablespoons sake, 2 tablespoons water
- Lower heat. Add gochujang and white miso paste to the pan. Sauté until fragrant, about 30 seconds.1 tablespoon gochujang, 1 tablespoon white miso paste, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon mirin
- Add water, honey, rice vinegar, and mirin. Stir until a glossy sauce forms.
- Stir in the cold butter at the end.1 tablespoon cold butter
- Return chicken to the pan and coat well in the sauce. Simmer 1 to 2 minutes until sticky and fully coated with the glaze.
Notes
- Dry chicken properly for crispy skin and extra flavor.
- Start in a cold pan. This slowly renders fat and makes the skin extra crispy.
- Want it spicier? Add more gochujang paste.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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