Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup gochujang
  • 3 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/4 cup grated Asian pear
  • 1/2 tsp black pepper
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In your large mixing bowl, whisk together the 1/4 cup gochujang, 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 3 tbsp brown sugar, 2 tbsp rice vinegar, 1 tbsp grated ginger, 4 cloves minced garlic, 1/4 cup grated Asian pear, and 1/2 tsp black pepper. Whisk until the sugar is fully dissolved and the sauce looks like a glossy, deep red velvet.
  2. Add the 2 lbs of chicken thighs to the bowl. Use your hands or tongs to coat each piece thoroughly. Note: Make sure the marinade gets into all the folds of the thighs. Cover and refrigerate for at least 1 hour. The meat should look slightly darker as it absorbs the soy and pear enzymes.
  3. Place your skillet over medium high heat. Let it get hot for about 3 minutes. You should see a faint wisp of smoke rising from the pan. This is the signal that the surface is ready to sear the sugars immediately.
  4. Add a small splash of oil to the pan. Place the chicken thighs in the skillet, leaving space between them. Do not overcrowd. Cook for 6-7 minutes on the first side until the edges are blackened and the sauce is bubbling violently around the meat.
  5. Turn the chicken over. Cook for another 5-7 minutes. Note: The second side usually cooks faster because the pan is now fully saturated with heat. Watch for the glaze to turn from a liquid to a tacky, thick coating.
  6. Use your meat thermometer to check the thickest part of the thigh. It should read 165°F. The chicken should feel firm but springy to the touch.
  7. Remove the chicken from the heat and place it on a clean cutting board or plate. Note: This allows the juices to redistribute so they don't run out when you slice it. Let it sit for 5 minutes while you slice the green onions.
  8. Sprinkle the 2 sliced green onions and 1 tbsp toasted sesame seeds over the top. The green against the dark red chicken makes the dish pop visually.