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Sweet and Spicy Sticky Korean Chicken thighs

Sweet and Spicy Sticky Korean Chicken Thighs

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • Cast iron skillet or oven-safe frying pan Ideal for getting that crispy skin and then transferring right to the oven. If you don’t have one, a stainless steel or nonstick pan will work—just transfer the chicken to a baking dish before broiling.
  • Tongs For turning the chicken thighs without piercing the skin and letting juices escape.
  • Small saucepan For thickening the sauce separately if needed.
  • Basting brush (optional) Helps get every nook and cranny coated in that sticky sauce.
  • Meat Thermometer Not required but super helpful to ensure your chicken reaches a safe and juicy 165°F.

Ingredients
  

For the Chicken Thighs

  • 6 bone-in skin-on chicken thighs (about 2 to 2.5 lbs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil for searing

For the Korean Marinade / Sauce

  • ¼ cup soy sauce use tamari for gluten free chicken
  • 3 tablespoons gochujang Korean fermented chili paste
  • 2 tablespoons honey for that glossy, honey chicken recipe glaze
  • 1 tablespoon brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 4 cloves garlic minced
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon red pepper flakes optional, for extra heat
  • 1 tablespoon cornstarch + 2 tablespoons water slurry, for thickening

Garnishes (Optional but Recommended)

  • Sliced green onions
  • Toasted sesame seeds
  • Thinly sliced red chili or fresh jalapeños

Instructions
 

Prepare the Marinade

  1. In a bowl, whisk together all the sauce ingredients: soy sauce, gochujang, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Set aside ¼ cup of this mixture in a separate bowl for basting and serving.

Season and Sear the Chicken

  1. Pat the chicken thighs dry with paper towels—this step is key to crispy asian chicken. Season both sides with salt and pepper. Heat vegetable oil in your skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes, or until the skin is golden brown and crispy.

Flip and Coat

  1. Flip the chicken thighs and pour the remaining marinade (not the reserved ¼ cup) over the thighs in the skillet. Reduce the heat to medium-low, cover loosely with a lid or foil, and let the chicken cook for another 12-15 minutes, spooning the sauce over the chicken occasionally.

Broil for That Signature Stickiness

  1. Transfer the skillet to the oven and broil on high for 3-5 minutes. This step intensifies the caramelization and gives you that restaurant-style sticky chicken glaze. Watch carefully to avoid burning.

Thicken the Sauce (if needed)

  1. If your sauce is still a bit thin, remove the chicken and simmer the sauce in the pan, adding a cornstarch slurry and whisking until it thickens into a glossy coat.

Finish and Garnish

  1. Return the chicken to the pan, coat with the thickened sauce, and brush with the reserved marinade. Sprinkle with green onions, sesame seeds, and chili slices if desired. Serve hot, preferably over steamed jasmine rice or alongside chinese sticky rice for a complete asian chicken dinner.