Pan-Seared Gochujang Chicken

Step 1

Pat the chicken thighs dry with paper towels by pressing them gently on all sides until the surface feels dry to the touch; this helps them brown evenly.

Step 2

In a small bowl, whisk together 3 tablespoons gochujang, 1.5 tablespoons honey, 3 minced garlic cloves, and 1.5 tablespoons soy sauce until smooth and fully combined.

Step 3

Place a 12-inch skillet over medium-high heat and wait 30 seconds until it feels hot when you hold your hand 6 inches above the surface.

Step 4

Add 1 tablespoon olive oil to the hot skillet and tilt it to coat the bottom evenly.

Step 5

Place all 4 chicken thighs flat in the skillet; you should hear a loud sizzle immediately. Do not move them for 5 minutes.

Step 6

Flip each thigh over using tongs or a spatula so the other side faces the heat, then cook without moving for another 4 minutes until the second side is golden brown.

Step 7

Pour the gochujang sauce over the chicken thighs, tilting the pan so the sauce coats all the pieces and the pan bottom.

Step 8

Reduce the heat to medium and let the sauce bubble gently around the chicken for 3 minutes, spooning sauce over the top twice during cooking.

Step 9

Divide the chicken and sauce between 2 plates, then sprinkle sesame seeds and sliced green onion evenly over each portion.