Gochujang-Braised Chicken Thighs
Skin-seared chicken builds a deep fond, then slowly braises in a balanced gochujang-soy broth until the liquid reduces to a sticky, glossy glaze. Bright scallions finish the dish for a pop of freshness against the savory-sweet heat.
2 lb chicken thighs, bone-in skin-on, trimmed of excess fat
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
2 tbsp neutral oil (canola or vegetable)
6 clove garlic, minced
2 tbsp fresh ginger, finely grated
⅓ cup gochujang
¼ cup soy sauce, low-sodium preferred
2 tbsp brown sugar, packed
1 tbsp rice vinegar
1 tbsp sesame oil
1 cup chicken stock, low-sodium
½ cup water
4 stalk scallions, trimmed and thinly sliced on the diagonal
1 tbsp toasted sesame seeds
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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