Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 tablespoons gochujang, 2 tablespoons tahini, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 minced garlic cloves, 0.5 inch grated fresh ginger, and 1 teaspoon sesame oil; add 1 kilogram boneless, skinless chicken thighs and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. 2

   Prepare the glaze by combining 3 tablespoons gochujang, 2 tablespoons tahini, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 minced garlic cloves, 0.5 inch grated fresh ginger, 1 teaspoon sesame oil, 1 tablespoon honey, and 0.5 cup water in a small saucepan over medium heat.

3. 3

   Bring the glaze mixture to a gentle simmer, then in a separate small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.

4. 4

   Pour the cornstarch slurry into the simmering glaze, stirring continuously for 1 to 2 minutes until the sauce thickens to a glossy consistency, then remove from heat.

5. 5

   Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, add the marinated 1 kilogram chicken thighs, and cook for 6 to 8 minutes per side until the chicken is golden brown and cooked through.

6. 6

   Pour the prepared thickened gochujang-tahini glaze over the cooked 1 kilogram chicken thighs in the skillet, ensuring all pieces are evenly coated, and simmer for 1 to 2 minutes to allow the glaze to cling.

7. 7

   Transfer the glazed chicken thighs to a serving platter and garnish immediately with 2 tablespoons chopped green onions and 1 teaspoon toasted sesame seeds.

8. 8

   Serve the Gochujang-Tahini Glazed Chicken Thighs with a side of steamed rice and kimchi for a complete Korean meal.