Description
Spicy, sticky, and sweet in all the right ways, this skillet wonder brings big flavor with minimal fuss. Ready in 20 minutes, it’s your new weeknight rescue mission—bold, addictive, and way better than takeout. With juicy chicken thighs glazed in a fiery-sweet gochujang sauce, it’s a dish you’ll crave again before you’ve even finished dinner.
Ingredients
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1½ lbs boneless, skinless chicken thighs
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2 tbsp gochujang (Korean chili paste)
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3 tbsp honey
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2 tbsp soy sauce (or tamari for gluten-free)
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2 garlic cloves, minced
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1 tbsp vegetable oil
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Garnish: sesame seeds + chopped scallions
Swaps & Hacks:
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Chicken breast (thin sliced) or tofu
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Maple syrup instead of honey
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Cilantro or radishes if no scallions
Instructions
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Mix Sauce: In a bowl, whisk gochujang, honey, soy sauce, and garlic until smooth.
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Sear Chicken: Heat oil in a large skillet over medium-high. Pat chicken dry and sear 6–8 mins, flipping once, until golden and cooked through.
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Glaze & Bubble: Reduce heat to medium. Pour sauce over chicken and stir constantly 2–3 mins until thick, glossy, and sticky.
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Garnish & Rest: Sprinkle with sesame seeds and scallions. Let sit 2 mins for ultimate clingy sauce perfection.
Notes
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Dry chicken well—crispy edges need low moisture
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Watch the sauce closely—it thickens fast!
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Double sauce batch = instant flavor upgrade for veggies or shrimp
- Prep Time: 5 mins
- Cook Time: 15 mins
Nutrition
- Calories: 350cal Per Serving
- Fat: 20g
- Carbohydrates: 12g
- Protein: 28g