Crispy Roasted Gochujang Chicken Thighs with Sesame Herb Crunch
This recipe delivers irresistibly crispy skin and juicy meat with a sweet-spicy gochujang glaze. Topped with a vibrant sesame and herb crumble, it's a weeknight dinner that tastes like a restaurant masterpiece.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 1.5 to 2 lbs total, patted very dry
- 3 tbsp gochujang paste Korean red chili paste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar adds brightness
- 2 tsp honey or maple syrup
- 1 tbsp sesame oil toasted variety preferred
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp neutral oil canola or avocado
- 1 tbsp sesame seeds
- 2 tbsp fresh herbs chopped scallions and cilantro mix
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 375°F to maintain the crispy skin. Variations: If you prefer mild heat, use 'saewoo gochujang' (mild version) or reduce the amount to 2 tablespoons. Serving Suggestion: Serve over steamed jasmine rice with quick-pickled cucumbers to balance the richness.