Gochujang and Honey Glazed Chicken Thighs (Gochujang Dak Dari)

Da-Hae West Da-Hae West
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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!

50m 4
Easy Gluten Free No Refined Sugar Meat

Contains: Sesame, Soy

Directions

  1. Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan/400 degrees Fahrenheit/Gas 6.

  2. Mix the honey, gochujang, sesame oil, garlic and ginger together in a bowl and set to one side.

  3. 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.

  4. Line a baking sheet with baking paper (for easier washing up).

  5. Lay the chicken on the baking sheet, skin-side up, and place in the oven for 20 minutes.

  6. Remove from the oven, brush with the remaining sauce and return to the oven for a further 10 minutes to become sticky and glossy.

  7. Serve with the marinade from the baking sheet spooned on top and sprinkled with spring onions.

Credits

Tips:
If you feel intimidated by the prospect of deboning the chicken thighs, don’t worry, this sauce will work just as well with bone-in thighs too; just add an extra 15 minutes to the cooking time.

Description:
From Balli Balli by Da-Hae West, published by Ryland Peters & Small
Photography by Clare Winfield ©️ Ryland Peters & Small 2025

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