Korean Gochujang Chicken Thighs

Instructions

1. 1

   Start the rice.

2. 2

   Whisk the gochujang, soy sauce, honey, sesame oil, garlic, and ginger. Toss half with the chicken thighs.

3. 3

   Cook the chicken in a lightly oiled skillet over medium-high heat 6-7 minutes per side until charred and cooked to 175°F.

4. 4

   Brush the remaining sauce over the chicken in the last minute and let it get sticky. Rest 3 minutes, then slice.

5. 5

   Serve over rice with sliced cucumber, green onions, and sesame seeds. Set aside a plain piece before saucing for spice-shy kids.