Gochujang Chicken Thighs

barbara lentz


Sweet and spicy yum.


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top


  • 8
    boneless skinless chicken thighs cut into strips
  • 2 Tbsp
  • 1/2 c
    gochujang (korean hot pepper sauce)
  • 1/2 c
    dark brown sugar
  • 3 Tbsp
    soy sauce
  • 2 Tbsp
    rice vinegar
  • 2 tsp
    toasted sesame oil
  • 4 clove
    garlic minced
  • 2 Tbsp
  • ·
    black sesame seeds for garnish

How to Make Gochujang Chicken Thighs


  1. Place the butter and oil in a large skillet. Brown all the pieces of chicken on all sides working in batches. Remove the chicken and set aside.
  2. Mix the remaining ingredients except sesame seeds together. Pour into the skillet and bring to a boil. Reduce heat and simmer 5 minutes until sauce is thickened. Add the chicken back to the skillet.
  3. Cook 5 more minutes until chicken is done and well coated with the sauce. Sprinkle with black sesame seeds to serve.

Printable Recipe Card

About Gochujang Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Korean

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