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- 1 lb chicken thighs, boneless and skinless - 3 tablespoons gochujang (Korean chili paste) - 3 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Sesame seeds and sliced green onions for garnish Sticky Honey Gochujang Chicken uses simple, fresh ingredients that pack a punch. First, the chicken thighs are the star of this dish. They provide juicy meat that absorbs flavor well. Gochujang brings heat and sweetness. It is a thick paste made from fermented soybeans, red chili, and glutinous rice. Honey adds a rich sweetness that balances the spice. Soy sauce gives depth and umami. Rice vinegar adds a bit of tang, while sesame oil brings a nutty flavor. For garnishing, minced garlic and grated ginger add zest. Sesame seeds and sliced green onions add a beautiful touch and crunch. These ingredients combine to create a sweet, spicy, and savory dish perfect for any dinner. {{ingredient_image_1}} In a bowl, mix these ingredients well: - 3 tablespoons gochujang - 3 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated This blend of sweet and spicy creates a tasty base for your chicken. Next, take 1 lb of boneless, skinless chicken thighs. Coat each piece in the marinade. Make sure every part is covered well. For the best flavor, marinate for at least 30 minutes. You can also let it sit overnight for richer taste. Now, preheat your grill or skillet to medium-high heat. Remove the chicken from the marinade, but keep the marinade for later. Cook the chicken for about 5-7 minutes on each side. Check that it reaches an internal temperature of 165°F. The chicken should be browned and juicy. While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. To thicken the sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water. Add this mix to the saucepan. Stir continuously until the sauce becomes sticky. Once the chicken is cooked, take it off the heat. Brush the thickened sauce all over the chicken thighs. Let them rest for a few minutes. This helps keep the chicken juicy. Slice it up and serve with any leftover sauce. Garnish with sesame seeds and sliced green onions for extra flavor. Marinating chicken is key to great flavor. A 30-minute marinade gives good results. The chicken absorbs some flavors but not all. For deeper flavor, marinate overnight. The longer time helps the chicken soak up the gochujang and honey. This makes it taste amazing and juicy. Cooking chicken just right is important. Use a meat thermometer to check doneness. The chicken should reach 165°F inside. Look for a nice char on the outside. This adds flavor and texture. Cooking on medium-high heat helps achieve that perfect sear. Flip the chicken halfway through cooking for even charring. Want to make your dish even better? Try adding more spices. A pinch of smoked paprika can add a nice depth. You can also add a splash of lime juice for a zesty kick. If you like it spicy, consider mixing in some chili flakes. Fresh herbs like cilantro can brighten up the dish too. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs for at least 2 hours or even overnight. This allows the marinade to penetrate the meat more deeply, resulting in a more flavorful dish. Perfect Grill Marks: To achieve beautiful grill marks, make sure your grill is preheated properly. Once you place the chicken on the grill, avoid moving it for the first few minutes to let it sear well. Thickening the Sauce: If you prefer a thicker sauce, add a bit more cornstarch mixed with water. Just remember to bring it to a simmer to activate the thickening power! Serving Suggestions: Serve the chicken with steamed rice or quinoa to soak up the delicious sauce. Adding a side of sautéed vegetables can enhance the meal's nutrition and flavor. {{image_2}} If you want to switch up the chicken, you can use chicken breasts or wings. Chicken breasts are leaner and cook faster. Just be careful not to overcook them. Wings are great if you want a crispy skin. They will take a bit longer to cook, so keep an eye on them. To make this dish gluten-free, swap soy sauce with tamari. Tamari has a similar taste but contains no wheat. You can also check your gochujang for gluten-free labels. This way, you can enjoy the same bold flavors without worry. Gochujang has a nice kick, but you can adjust the heat. If you want it milder, use less gochujang. You can also add a bit of honey to balance the heat. For more spice, add extra gochujang or a pinch of red pepper flakes. Taste as you go to find your perfect heat level. To store leftover Sticky Honey Gochujang Chicken, place it in an airtight container. Make sure it cools down first. Store the chicken in the fridge for up to four days. This keeps the flavors fresh and tasty. If you want to freeze the chicken, first let it cool. Wrap it tightly in plastic wrap or foil. Then, place it in a freezer bag. This helps avoid freezer burn. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the chicken, I recommend using a skillet. Heat it over medium-low heat. Add a splash of water or sauce to keep it moist. Cover with a lid to trap steam. You can also use a microwave. Just place the chicken on a plate and cover it. Heat for one to two minutes, checking often. This way, you keep the flavor and texture nice! Gochujang is a Korean chili paste. It adds heat and sweetness to dishes. You can find gochujang in Asian markets or the international aisle of many grocery stores. Look for it in a red container. Yes! You can use chicken breasts or wings instead of thighs. You can also try pork or tofu for a different taste. Just adjust the cooking time. Thinner cuts will cook faster than thicker ones. Sticky Honey Gochujang Chicken goes well with rice or quinoa. Steamed vegetables like broccoli or bok choy add color and nutrients. A simple salad can also balance the meal. For something crunchy, try pickled veggies. To make it spicier, add more gochujang or fresh chili peppers. You can also mix in some red pepper flakes. If you want it milder, use less gochujang. Adding more honey can also help tone down the heat. Yes, you can bake the chicken. Preheat your oven to 400°F. Place marinated chicken on a baking sheet. Bake for about 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F for safety. Sticky Honey Gochujang Chicken is a tasty dish that mixes sweet and spicy flavors. We covered the key ingredients, how to make the marinade, and tips for cooking. Remember to marinate well for the best taste. You can switch chicken types or adjust spice levels for a personal twist. Proper storage keeps leftovers fresh. Enjoy making this dish that adds flavor to your meals. Your kitchen will smell amazing, and your taste buds will thank you!

Sticky Honey Gochujang Chicken

Discover the ultimate Gochujang chicken recipe with this Sticky Honey Gochujang Chicken! Easy to prepare, this sticky honey chicken marinade transforms juicy Korean chicken thighs into a mouthwatering delight. Perfect for your next BBQ or family dinner, this spicy honey chicken will impress everyone. Try this easy grilled chicken recipe today and savor the delicious flavors! Save this recipe for later! #GochujangChicken #KoreanChicken #StickyHoneyChicken #EasyGrilledChicken
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Ingredients
  

1 lb chicken thighs, boneless and skinless

3 tablespoons gochujang (Korean chili paste)

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon cornstarch

2 tablespoons water

Sesame seeds and sliced green onions for garnish

Instructions
 

In a bowl, mix together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

    Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, then marinate in the refrigerator for at least 30 minutes (or up to overnight for deeper flavor).

      Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use.

        Cook the chicken thighs for 5-7 minutes on each side until they are nicely charred and cooked through (internal temperature of 165°F).

          While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. Mix cornstarch with water and add it to the saucepan to thicken the sauce. Stir continuously until it reaches a sticky consistency.

            Once the chicken is cooked, remove it from the heat and brush the thickened sauce all over the chicken thighs. Allow them to rest for a few minutes.

              Slice the chicken and serve it on a platter, drizzled with any remaining sauce, and sprinkle sesame seeds and sliced green onions on top.

                Prep Time, Total Time, Servings: 30 minutes | 30 minutes | 4 servings