Are you ready to level up your cooking game with bold, spicy, and sweet flavors? Look no further! Korean cuisine has taken the world by storm with its vibrant flavors and hearty dishes. And what better way to experience it than with a delicious plate of Korean-style chicken thighs?
In this article, we’ll be diving into 18 mouth-watering Korean chicken thigh recipes that will tantalize your taste buds. From spicy gochujang glazes to sweet and sticky honey garlic soy marinades, we’ve got you covered. Whether you’re a seasoned cook or just looking for some inspiration, these recipes are sure to become new favorites.
So grab your apron, sharpen those knives, and let’s get cooking!
Spicy Gochujang Glazed Chicken Thighs
Elevate your chicken game with this sweet and spicy Korean-inspired recipe, featuring the bold flavors of gochujang.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh green onions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, vegetable oil, garlic powder, salt, and pepper.
3. Place chicken thighs in a shallow baking dish. Brush the glaze evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through, flipping halfway.
5. Garnish with chopped green onions (if using). Serve hot.
Cooking Time: 25-30 minutes
Honey Garlic Soy Chicken Thighs
Elevate your weeknight dinner with this easy and flavorful recipe. Pan-seared chicken thighs are smothered in a sticky honey garlic soy glaze, resulting in tender and juicy meat.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 cloves of garlic, minced
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 1 tablespoon grated fresh ginger (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, garlic, and ginger (if using). Set aside.
3. Season chicken thighs with salt and pepper.
4. Heat oil in an oven-safe skillet over medium-high heat. Sear chicken for 5-6 minutes on each side, or until browned.
5. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until cooked through.
6. Brush chicken with the honey garlic soy glaze during the last 10 minutes of baking.
7. Remove from oven and let rest for a few minutes before serving.
Cooking Time: 35-40 minutes
Korean Fried Chicken Thighs with Sweet Chili Sauce
Crunchy fried chicken thighs smothered in a sweet and spicy sauce, inspired by the flavors of Korea. Perfect as an appetizer or main course.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 2 eggs
– Vegetable oil for frying
– Sweet Chili Sauce (store-bought or homemade, recipe below)
Homemade Sweet Chili Sauce:
– 1 cup gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
Instructions:
1. In a shallow dish, mix flour, cornstarch, panko breadcrumbs, salt, black pepper, and garlic powder.
2. Dip each chicken thigh in eggs, then coat with the flour mixture, shaking off excess.
3. Fry coated chicken thighs in hot oil until golden brown, about 5-6 minutes. Drain on paper towels.
4. Toss fried chicken thighs with Sweet Chili Sauce. Serve immediately.
Cooking Time: 20-25 minutes (including frying time)
Soy Ginger Braised Chicken Thighs
Transform chicken thighs into tender and flavorful dishes with this easy-to-make soy ginger braising recipe.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup brown sugar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine soy sauce, ginger, onion, garlic, chicken broth, brown sugar, and sesame oil.
3. Add the chicken thighs to the braising liquid, making sure they are covered.
4. Cover the pot with a lid and transfer it to the preheated oven.
5. Braise for 2-1/2 hours or until the chicken is tender and falls apart easily.
6. Remove from the oven and season with salt and pepper to taste.
Cooking Time: 2-1/2 hours
Korean BBQ Chicken Thighs with Sesame Seeds
Experience the bold flavors of Korean BBQ with this simple recipe for chicken thighs smothered in a sweet and spicy sauce, topped with crunchy sesame seeds.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup soy sauce
– 1/4 cup Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1/4 cup white sesame seeds
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, rice vinegar, and garlic.
3. Add chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
4. Remove chicken from marinade and place on a baking sheet lined with parchment paper. Drizzle with sesame oil.
5. Bake for 25-30 minutes or until cooked through.
6. Sprinkle sesame seeds over the top of the chicken during the last 5 minutes of cooking.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 25-30 minutes
Kimchi Stewed Chicken Thighs
This recipe combines the bold flavors of kimchi with the tender comfort of stewed chicken thighs, resulting in a deliciously spicy and savory dish perfect for a chilly evening.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup kimchi, chopped (spicy Korean fermented cabbage)
– 1 cup chicken broth
– 1 tablespoon soy sauce
– 1 teaspoon ground black pepper
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute, until fragrant.
4. Add chicken thighs, kimchi, broth, soy sauce, black pepper, and salt. Stir to combine.
5. Cover the pot and transfer it to the preheated oven.
6. Braise for 30-40 minutes or until the chicken is tender and falls apart easily.
Cooking Time: 30-40 minutes
Korean Spicy Chicken Thigh Stir-Fry
Experience the bold flavors of Korea with this spicy and savory stir-fry, featuring crispy chicken thighs, crunchy vegetables, and a kick of gochujang.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons Gochujang paste
– 1 teaspoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Chopped green onions, for garnish (optional)
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
2. Add the chicken thighs and cook until browned and cooked through, about 5-6 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Stir-fry the onion and garlic for 2-3 minutes, or until the onion is translucent.
4. Add the bell peppers and cook for an additional 2-3 minutes, or until tender-crisp.
5. In a small bowl, whisk together the Gochujang paste, soy sauce, honey, and red pepper flakes.
6. Pour the sauce into the skillet and stir-fry everything together for 1 minute.
7. Return the chicken thighs to the pan and toss with the sauce until coated.
8. Season with salt and black pepper to taste.
9. Garnish with chopped green onions, if desired.
10. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Garlic Butter Korean Chicken Thighs
Satisfy your cravings with this flavorful and aromatic dish that combines the richness of garlic butter with the bold spices of Korea.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter, softened
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon ground ginger
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, butter, Gochujang, soy sauce, brown sugar, and ginger.
3. Place chicken thighs in a single layer in a baking dish. Brush the garlic-butter mixture evenly over both sides of the chicken.
4. Season with salt and black pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
6. Garnish with chopped green onions and toasted sesame seeds, if desired.
Cooking Time: 25-30 minutes
Sweet and Spicy Korean Chicken Thigh Skewers
Elevate your barbecue game with these sweet and spicy Korean-inspired chicken thigh skewers, perfect for a summer cookout or quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/4 cup Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped green onions for garnish
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger.
3. Add chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread 2-3 chicken thigh pieces onto each skewer.
5. Grill skewers for 8-10 minutes per side, or until cooked through.
6. Garnish with green onions and serve hot.
Cooking Time: 16-20 minutes
Korean Chicken Thigh Tacos with Gochujang Slaw
Elevate your taco game with this bold and spicy Korean-inspired recipe. Marinated chicken thighs meet crunchy gochujang slaw for a flavor combination that will leave you craving more.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 8-10 corn tortillas
– Gochujang Slaw ingredients: 2 cups shredded napa cabbage, 1 cup shredded carrots, 2 tablespoons gochujang, 2 tablespoons lime juice, 1 tablespoon honey
Instructions:
1. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, rice vinegar, and sesame oil. Add chicken thighs; marinate for at least 30 minutes or up to 2 hours.
2. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; cook for 5-7 minutes per side or until cooked through.
3. Meanwhile, prepare Gochujang Slaw by whisking together gochujang, lime juice, and honey in a bowl. Add shredded cabbage and carrots; toss to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing chicken into strips and serving with Gochujang Slaw, cilantro (optional), and your favorite toppings.
Cooking Time: 15-20 minutes
Braised Korean Chicken Thighs with Radish
Braised Korean Chicken Thighs with Radish: A Spicy and Savory Delight
Experience the bold flavors of Korea with this easy-to-make braised chicken thigh dish, perfectly balanced by the crunch and sweetness of radishes.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, peeled and grated
– 1 large radish, peeled and thinly sliced
– 1/4 cup chicken broth
– 1/4 cup water
– 1 teaspoon sesame oil
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger.
3. Add the chicken thighs and toss to coat evenly.
4. Heat sesame oil in a large Dutch oven over medium-high heat. Sear the chicken until browned on both sides, about 5 minutes per side. Remove the chicken from the pot.
5. Add the radish slices to the pot and cook for 2-3 minutes or until they start to caramelize.
6. Add the chicken broth, water, and browned chicken back into the pot. Bring to a simmer, then cover and transfer to the preheated oven.
7. Braise for 25-30 minutes or until the chicken is tender and falls apart easily.
8. Season with salt and black pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Korean Chicken Thigh Lettuce Wraps
A flavorful twist on traditional wraps, these Korean-inspired chicken thigh lettuce wraps are perfect for a quick and easy meal or snack. Marinated chicken thighs, crispy garlic, and crunchy vegetables come together in a deliciously fresh and spicy package.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp soy sauce
– 2 tbsp Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 2 cups mixed greens
– 1 cup shredded carrot
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, chili flakes, and garlic. Add chicken thighs and marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove chicken from marinade and bake for 20-25 minutes or until cooked through.
3. Meanwhile, prepare lettuce wraps by washing and drying the leaves. Top each leaf with shredded carrot, sliced red bell pepper, and chopped cilantro.
4. Once chicken is cooked, slice into thin strips and assemble wraps by placing chicken on a lettuce leaf.
Cooking Time: 25-30 minutes
Korean Chicken Thigh Bibimbap
Korean Chicken Thigh Bibimbap: A Flavorful Twist on a Classic Dish
Bibimbap is a beloved Korean rice bowl dish, and this recipe adds a delicious twist with crispy chicken thighs and an array of colorful vegetables. Perfect for a quick and satisfying meal.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 cups cooked white rice
– 1 cup mixed vegetables (bean sprouts, shiitake mushrooms, carrots, zucchini)
– 2 tablespoons Gochujang sauce
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon garlic, minced
– Salt and pepper to taste
– 4 eggs, beaten (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together Gochujang, soy sauce, sesame oil, garlic, salt, and pepper.
3. Add chicken thighs to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the chicken until cooked through, about 15-20 minutes.
5. Cook rice according to package instructions.
6. Sauté mixed vegetables with a little oil until tender.
7. Assemble bibimbap by placing a scoop of rice in a bowl, topping with grilled chicken, and adding sautéed vegetables.
8. Serve with beaten eggs (if using) and enjoy!
Cooking Time: 30-40 minutes
Korean Chicken Thigh Hot Pot
Savor the bold flavors of Korea with this hearty hot pot recipe, perfect for a chilly evening with friends and family. Tender chicken thighs, succulent vegetables, and rich broth come together in a delightful and satisfying meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 medium onion, sliced
– 2 medium potatoes, peeled and cubed
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
– 4 cups chicken broth
– Salt and black pepper, to taste
– Noodles or rice, for serving
Instructions:
1. In a large pot, combine Gochujang, soy sauce, sesame oil, garlic, and onion.
2. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
3. Add the potatoes, mixed vegetables, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
4. Season with salt and black pepper to taste.
5. Serve hot with noodles or rice.
Cooking Time: 30-40 minutes
Korean Chicken Thigh Noodle Soup
This hearty and comforting Korean-inspired soup is a perfect remedy for a chilly day or a pick-me-up any time of the year. Tender chicken thighs, soft noodles, and an array of vegetables come together in a flavorful broth that’s both nourishing and delicious.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups chicken broth
– 1 tablespoon Gochujang (Korean chili paste)
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1/2 cup glass noodles
– 1/4 cup chopped green onions, for garnish
– Salt and pepper, to taste
– Sesame oil and soy sauce, for serving (optional)
Instructions:
1. In a large pot, combine chicken broth, Gochujang, onion, garlic, and mushrooms. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add the chicken thighs and cook for an additional 15-20 minutes, or until cooked through.
3. Cook glass noodles according to package instructions.
4. Assemble the soup by placing the chicken and noodles in bowls, then ladling the broth over top.
5. Garnish with green onions and serve with sesame oil and soy sauce, if desired.
Cooking Time: 30-40 minutes
Korean Chicken Thigh Rice Bowl
This recipe combines the bold flavors of Korean cuisine with the comfort of a warm rice bowl. Crispy chicken thighs are marinated in a sweet and spicy mixture, then served atop fluffy white rice and topped with a sprinkle of toasted sesame seeds.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp ginger, grated
– 1 cup cooked white rice
– Sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and ginger.
3. Add the chicken thighs to the marinade and coat evenly. Let sit for at least 30 minutes or overnight.
4. Bake the chicken for 25-30 minutes or until crispy.
5. Serve the chicken on top of cooked white rice and garnish with toasted sesame seeds.
Cooking Time: 30-40 minutes
Korean Chicken Thigh Dumplings
Discover the harmonious balance of savory chicken and comforting dumplings, wrapped in a crispy Korean-inspired package.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups all-purpose flour
– 2 tablespoons cornstarch
– 1 teaspoon sesame oil
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
– Water, for mixing dough
Instructions:
1. In a large bowl, combine chicken thighs, sesame oil, salt, and pepper. Mix well.
2. In a separate bowl, whisk together flour, cornstarch, and scallions. Add toasted sesame seeds and mix until combined.
3. Gradually add water to the dry mixture, stirring until a dough forms.
4. Divide dough into 8-10 equal portions. Roll each portion into a ball and flatten slightly.
5. Place a tablespoon of chicken mixture in the center of each dough circle. Fold dumpling in half and press edges together to seal.
6. Cook dumplings in boiling water for 15-20 minutes, or until they float to the surface.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 25-30 minutes
Korean Chicken Thigh Pancakes
These crispy and savory Korean-style chicken thigh pancakes are a delicious twist on traditional pancake recipes. Made with shredded chicken, vegetables, and spices, they’re perfect for a quick snack or as part of a meal.
Ingredients:
– 1 pound cooked and shredded chicken thighs
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped scallions
– 1/4 cup grated carrot
– 2 cloves garlic, minced
– 1/2 teaspoon soy sauce
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine chicken, flour, cornstarch, scallions, carrot, garlic, soy sauce, and sesame oil. Mix well.
2. Divide the mixture into 6-8 portions, depending on desired pancake size.
3. Shape each portion into a patty and flatten slightly.
4. Heat about 1/2 inch of vegetable oil in a non-stick skillet or wok over medium-high heat.
5. Fry pancakes for 3-4 minutes per side, until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: About 12-15 minutes total
Summary
Discover the bold flavors of Korean cuisine with these 18 mouthwatering chicken thigh recipes! From spicy and sweet to savory and umami, there’s something for everyone. Try Spicy Gochujang Glazed Chicken Thighs, Honey Garlic Soy Chicken Thighs, or Korean Fried Chicken Thighs with Sweet Chili Sauce. Or go bold with Korean BBQ Chicken Thighs with Sesame Seeds, Kimchi Stewed Chicken Thighs, or Korean Spicy Chicken Thigh Stir-Fry. And that’s just the beginning! These recipes offer a variety of twists and turns to keep your taste buds excited.
