Ingredients
Scale
- 1 ½ pounds chicken thighs or drumsticks
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Preheat oven: Preheat to 400°F (200°C).
- Prepare the marinade: In a mixing bowl, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until well mixed.
- Marinate the chicken: Place chicken in a large resealable bag or bowl. Pour marinade over chicken and coat well. Marinate in the fridge for at least 30 minutes.
- Arrange on baking sheet: Transfer chicken to a lined baking sheet, pouring any extra marinade on top.
- Bake: Bake for 30–40 minutes until fully cooked and caramelized.
- Check doneness: Ensure chicken reaches an internal temp of 165°F (75°C).
- Garnish and serve: Rest chicken for 5 minutes. Sprinkle with sesame seeds and green onions before serving over rice or in a bowl.
Notes
- Adjust heat by adding more or less gochujang.
- Serve over rice, quinoa, or noodles for a complete meal.
- For crispier skin, broil for 2–3 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dinner, Lunch, Main Course
- Method: Baking
- Cuisine: Korean