Korean · beginner
Gochujang Honey Roast Chicken Thighs With Garlic Chips
Tender skin-on chicken thighs baked in a sweet and spicy gochujang marinade, finished with crispy golden garlic chips.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat the oven to 200°C (400°F) and line a baking sheet with foil or parchment paper.
- 02
Whisk gochujang, honey, soy sauce, and sesame oil in a large bowl to create a smooth marinade.
- 03
Add chicken thighs to the marinade, tossing to coat evenly, ensuring the skin is completely covered.
- 04
Arrange chicken thighs skin-side up on the prepared baking sheet and roast for 25 to 30 minutes, until internal temperature reaches 75°C (165°F) and the skin is caramelized.
- 05
While chicken roasts, heat vegetable oil in a small skillet over low heat. Add sliced garlic and cook gently for 3 to 4 minutes until golden and crisp, then drain on paper towels.
- 06
Remove chicken from oven, let rest for 5 minutes, and garnish with crispy garlic chips and chopped green onions.
A LITTLE KITCHEN KNOW-HOW
Crispy Garlic Topping
Frying garlic slices slowly in cool oil until golden, infusing the oil while creating delicate, crispy garnishes.
Notes from the kitchen
- Watch the chicken closely during the last 5 minutes of roasting, as the honey in the marinade can char quickly.
- Fry garlic over low heat to prevent bitterness, removing them as soon as they turn light golden.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
