Yangnyeom Chicken

Step 1

Pat the chicken thighs dry with paper towels on all sides, removing as much moisture as possible, so they will crisp instead of steam.

Step 2

Pour the flour into a shallow bowl and season it with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to combine.

Step 3

Dredge each chicken thigh in the seasoned flour, coating both sides and the underside, then shake off excess over the bowl.

Step 4

Pour 1/4 inch of neutral oil into a 12-inch skillet and heat over medium-high until the oil shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 5

Carefully lay the chicken thighs skin-side down in the hot oil, standing back to avoid splashing, and do not move them for 5 minutes.

Step 6

Flip each thigh and cook skin-side up for 4 more minutes until golden brown, then transfer to a paper-towel-lined plate.

Step 7

Pour off all but 1 tablespoon of oil from the skillet, leaving behind any browned bits stuck to the bottom.

Step 8

Add the minced garlic to the remaining oil over medium heat and stir constantly for 30 seconds until very fragrant, then add the gochujang and stir to combine.

Step 9

Pour in the soy sauce, honey, and rice vinegar, then stir with a wooden spoon until the sauce looks glossy and uniform, about 45 seconds.

Step 10

Return the chicken thighs skin-side up to the skillet and tilt and spoon the sauce over each piece until completely coated, about 1 minute.

Step 11

Transfer the chicken to a serving plate, then drizzle any remaining sauce from the skillet over the top.

Step 12

Scatter sesame seeds and sliced scallions over the chicken immediately before serving.