Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 3 tbsp Gochujang (Korean red chili paste)
  • 2 tbsp Soy sauce
  • 2 tbsp Honey
  • 1 tbsp Mirin
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Toasted sesame seeds
  • 3 cloves Garlic, minced
  • 1 inch piece Fresh ginger, grated
  • 2 Green onions, whites and greens separated
  • 1 tbsp Neutral oil

Instructions:

  1. Prep the chicken. Dry the 1.5 lbs of chicken thighs with paper towels, then toss with the 1 tsp salt and 0.5 tsp pepper.
  2. Whisk the marinade. In a medium bowl, combine the 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp mirin, and 1 tbsp sesame oil. Whisk until the paste is completely smooth.
  3. Combine and rest. Stir the minced garlic, grated ginger, and the white parts of the green onions into the sauce. Toss the chicken in this mixture and let it sit for at least 15 minutes at room temperature.
  4. Heat the pan. Add the 1 tbsp neutral oil to your skillet over medium high heat. Wait until the oil shimmers and barely begins to smoke.
  5. Sear the meat. Add the chicken to the pan, ensuring the pieces are in a single layer. Let them sit undisturbed for 3 minutes.
  6. Develop the crust. Flip the pieces once they have a dark, reddish brown char on the bottom.
  7. Cook through. Continue sautéing for another 5 to 7 minutes, tossing occasionally, until the chicken reaches an internal temp of 165°F (74°C).
  8. Reduce the glaze. If the sauce looks too thin, cook for an extra 60 seconds on high. The sauce should coat the back of a spoon and look like liquid glass.
  9. Garnish and serve. Turn off the heat. Sprinkle the 1 tbsp toasted sesame seeds and the reserved green onion tops over the chicken. Serve immediately while the glaze is still tacky.