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Flavorful Korean Gochujang Chicken Thighs Recipe Easy Sesame Rice Dinner

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This recipe features tender chicken thighs marinated in a spicy-sweet gochujang sauce, caramelized to perfection and served over nutty toasted sesame rice. It’s a quick, easy, and flavorful dinner perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (~1.5 lbs / 700g)
  • 2 tablespoons gochujang (Korean chili paste)
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon honey or brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil (for sauce)
  • 1 cup short-grain or jasmine rice (uncooked)
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon toasted sesame oil (for rice)
  • 1¼ cups water or chicken broth
  • Green onions, thinly sliced for garnish

Instructions

  1. Marinate the Chicken: In a mixing bowl, whisk together 2 tablespoons gochujang, 3 tablespoons soy sauce, 1 tablespoon honey (or brown sugar), 3 cloves minced garlic, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Add the chicken thighs and coat them well. Let sit for at least 20 minutes, or up to 2 hours in the fridge for deeper flavor.
  2. Prepare Sesame Rice: Rinse 1 cup of rice under cold water until water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1¼ cups water or chicken broth. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat, let sit covered for 10 minutes. Fluff with a fork and stir in 1 teaspoon toasted sesame oil and 2 teaspoons toasted sesame seeds.
  3. Cook Chicken Thighs: Heat a large cast iron skillet over medium-high heat and add a splash of oil. Place chicken thighs skin-side down. Cook for about 7-8 minutes, until skin is golden and crisp. Flip and cook another 6-7 minutes, until internal temperature hits 165°F (74°C). Spoon some marinade sauce over the thighs as they cook to deepen the glaze if sauce has separated.
  4. Finish and Garnish: Remove chicken from pan and let rest for a few minutes. Spoon sesame rice onto plates, top with chicken thighs, and drizzle any pan juices over everything. Garnish with sliced green onions and an extra sprinkle of sesame seeds.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Do not flip chicken too early to allow skin to caramelize properly. Rest chicken after cooking to retain juices. Toast sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant. For gluten-free, use tamari instead of soy sauce. For milder heat, reduce gochujang by half.

Nutrition

Keywords: gochujang chicken, Korean chicken thighs, sesame rice, easy dinner, spicy chicken, weeknight meal, Korean recipe

Find it online: https://prismtaste.com/flavorful-korean-gochujang-chicken-thighs-recipe-easy-sesame-rice-dinner/