Braised Honey Gochujang Thighs


This recipe is a little spicy, a little sweet, and pretty easy to throw together. Don’t have Gochuchang paste on hand? Swap it out for Sriracha. Like it more sweet than spicy? Increase the honey. Taste, adjust, and tweak this recipe until it’s just right for you.

Ingredients

4 bone-in, skin-on chicken thighs

2 tbsp gochujang paste, or to taste

2 tbsp tamari

2 tbsp rice vinegar

2 tbsp honey

2 tbsp toasted sesame oil

2 cups chicken stock

1 bunch green scallions, trimmed and sliced, with the green tops separated for later use

2″ piece ginger root, skin removed and minced

1 cup sliced green bell pepper or sweet onion

1 cup chopped fresh herb, like Holy Basil

1 – 2 servings glass noodles, cooked per pkg directions

salt and pepper to taste

Garnish: toasted sesame seeds, sliced green scallion tops

Method

Preheat oven to 375 degrees.

In a mixing bowl, whisk together the gochujang paste, tamari, and rice vinegar. Taste and adjust as desired. Set aside.

Remove the chicken thighs from the fridge and place on a clean surface. Evenly coat all sides with salt and pepper. Set aside.

Heat a cast iron skillet over med high flame. Add the toasted sesame oil and heat until just shimmering. Carefully place the chicken thighs in the skillet, skin side down, and sear until the skin is golden brown, about 10 minutes. Flip the thighs and sear a couple minutes longer. Transfer the chicken thighs to a clean surface.

To the same skillet, add the chopped scallion bottoms, ginger, sweet onion, and bell pepper. Sauté a couple minutes until just tender. Pour in the gochujang mixture and chicken stock, making sure to stir up all the fond from the bottom of the skillet. Bring up to a boil and simmer an additional 5 minutes. Turn off the flame, add the chicken thighs back to the skillet, drizzle with the honey, and then carefully transfer to the oven.

Braise the thighs until an internal temperature reaches at least 165 degrees. Carefully remove from the oven and set the thighs on a clean surface to rest. Reduce the braising liquid over high flame until a desired consistency is reached. Taste and adjust seasonings, if needed.

Serve the braised thighs with glass noodles, pan gravy, and additional herbs, if desired. Garnish with toasted sesame seeds.

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