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Meat
Easy
50 Minutes
Diets 
These sticky, glossy chicken thighs are sweet and spicy and are a welcome addition to any salad, bowl of rice or even between a couple of slices of good bread for a truly epic sandwich. The key to making this chicken really great is to use deboned chicken thighs with the skin on. That way, you get the full flavour of the skin, succulent meat and a quick cooking time. Deboning the thighs is worth the extra effort – ask a friendly butcher to do this for you to make things even quicker!
3 tablespoons Gefen Honey
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon Gefen Toasted Sesame Oil
2 teaspoons crushed/minced garlic or 2 cubes Gefen Frozen Garlic
1/2 teaspoon crushed/minced ginger
1 kilogram/2 and 1/4 pounds chicken thighs, skin on and deboned
checked and chopped spring onions/scallions, to serve
Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan/400 degrees Fahrenheit/Gas 6.
Mix the honey, gochujang, sesame oil, garlic and ginger together in a bowl and set to one side.
If the chicken thighs still have bones, carefully cut the bones away. Place the deboned chicken into a bowl with half of the marinade and mix, making sure they are thoroughly coated.
Line a baking sheet with baking paper (for easier washing up).
Lay the chicken on the baking sheet, skin-side up, and place in the oven for 20 minutes.
Remove from the oven, brush with the remaining sauce and return to the oven for a further 10 minutes to become sticky and glossy.
Serve with the marinade from the baking sheet spooned on top and sprinkled with spring onions.
From Balli Balli by Da-Hae West, published by Ryland Peters & Small
Photography by Clare Winfield ©️ Ryland Peters & Small 2025
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