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Sticky gochujang glazed chicken thighs with sesame seeds and scallions

Gochujang Chicken Thighs

Boneless thighs in a sticky, spicy gochujang and honey glaze, charred at the edges in the air fryer or under the broiler.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 370
Ingredients Method

Ingredients
  

  • 800 g boneless skinless chicken thighs about 1.75 lb, roughly 8 thighs
  • 3 tbsp gochujang Korean red pepper paste
  • 2 tbsp honey or brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 cloves garlic, grated
  • 2 tsp fresh ginger, grated
  • 1 tbsp neutral oil
  • 1 tsp sesame oil
  • 2 scallions, sliced to finish
  • 1 tsp sesame seeds to finish

Method
 

  1. Whisk the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and both oils together. Spoon 3 tablespoons into a small bowl and set it aside. That is your glaze, and it never touches raw chicken.
  2. Pat the thighs dry and toss them in the remaining marinade. Thirty minutes in the fridge is ideal, but it works straight away too.
  3. Air fryer: cook at 200C (400F) for 12 minutes, flipping halfway. Brush with the reserved glaze and cook 3 to 4 minutes more, until the edges char and the thickest thigh reads 74C (165F).
  4. Oven: spread the thighs on a lined sheet pan and roast at 220C (425F) for 18 to 20 minutes. Brush with the reserved glaze and broil 2 to 3 minutes until the glaze bubbles and catches at the edges.
  5. Rest 5 minutes, then finish with scallions and sesame seeds.