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Spicy Korean Chicken Thighs in Gochujang Sauce served on a white plate.

Spicy Korean Chicken Thighs in Gochujang Sauce

Spicy Korean Chicken Thighs in Gochujang Sauce - an intensely flavoured chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!
Course Main Course
Cuisine Asian, Korean
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 portions
Calories 327kcal
Author Richa


  • 6 Chicken Thighs skin on, bone in
  • 1 ½ tablespoons Vegetable Oil
  • Toasted Sesame Seeds and Green Onions for topping

For the Marinade:

  • ¼ cup light Soy Sauce
  • 2 tablespoons Gochujang spicy Korean chili paste
  • 3 tablespoons Honey
  • 1 tablespoon Garlic Paste
  • 1 teaspoon Ginger Paste
  • 2 tablespoons Rice Vinegar
  • ½ teaspoon Chili Flakes optional
  • Salt and Pepper to taste


  • Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
  • Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
  • Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
  • Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.


  1. Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water. 
  2. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer.
  3. The "fire" flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste.  It can be substituted with Sriracha or Thai red chilli paste. 
  4. Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!


Calories: 327kcal | Carbohydrates: 12g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 632mg | Potassium: 282mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg