Crispy Maple Gochujang Fire Chicken Thighs

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Crispy Maple Gochujang Fire Chicken Thighs

Crispy Maple Gochujang Fire Chicken Thighs

Courtesy of Zimmysnook

Prep Time

25 minutes

Cook Time

30 minutes

This chicken hits that sweet spot where maple syrup and Korean chili paste become best friends. If you have been looking for skin that stays crunchy while protecting ultra-tender, succulent meat, you have found it. I love making this when I want something that feels a bit fancy but is mostly about mastering a few simple techniques in a skillet. Grab your favourite pan and let’s get that skin crackling!

 

Ingredients

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    • 8 bone-in, skin-on chicken thighs (5 to 8 oz / 140 to 225 g each)

    • 1 tsp kosher salt

    • ½ tsp freshly ground black pepper

    • ½ tsp baking powder (level measure)

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    • 6 tbsp dark/amber maple syrup

    • ¼ cup gochujang paste

    • 2 tbsp soy sauce

    • 2 tbsp rice vinegar

    • 1 ½ tbsp grated ginger

    • 3 garlic cloves, grated

    • 2 tbsp water

    • 1 tbsp Korean fine red pepper powder (Gochugaru)

    • 2 tsp sambal oelek

    • 1 tsp chili flakes

    • ½ tsp cayenne pepper

    • 1 tsp cracked black pepper

    • 2 tsp toasted sesame oil

    • 1 tbsp cold butter (to finish)

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    • Toasted sesame seeds

    • Sliced scallions (green onions)

    • Finely grated lime zest

    • Optional: Thinly sliced red chilis (as per your spice level)

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    • ProBond Forged 12.5” Skillet

    • ProBond Forged 12.5” Skillet

    • OvenBond Quarter Sheet Pan w/ Rack

    Directions

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      1. Pat the chicken thighs extremely dry with paper towels. The skin must feel dry to the touch. In a small bowl, mix the salt, pepper, and baking powder. Apply about 80% of this mixture to the skin side and the remainder to the flesh side. Let the chicken sit uncovered at room temperature for 20 minutes (do not exceed 30 minutes). The skin should look matte and feel slightly tacky.

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      1. In an 11-inch stainless steel skillet over medium heat, combine the maple syrup, gochujang, soy sauce, rice vinegar, ginger, garlic, and water. Bring to a gentle simmer. Reduce heat to medium-low and simmer for 5 to 7 minutes. The glaze should coat the back of a spoon but still flow. Remove from heat and stir in the gochugaru, sambal, chili flakes, cayenne, and black pepper. Let it rest for 2 minutes, then stir in the sesame oil.

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      1. Place thighs skin-side down in a cold 12.5-inch stainless steel skillet. Do not crowd them; cook in batches if necessary. Turn the heat to medium. Do not move the chicken for 12 to 15 minutes. Flip the chicken once the skin is deep golden brown and the fat has rendered.

      2. Cook the flesh side for 6 to 8 minutes. The internal temperature should reach 178 to 182°F (81 to 83°C). Transfer to a plate and rest for 5 minutes (do not cover with foil). Pour off the excess fat from the skillet, leaving about 1 tbsp.

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      1. Return the skillet to medium heat. Add the prepared glaze and stir constantly as it boils for 60 to 90 seconds until thick and syrupy. Turn off the heat, wait 5 seconds, and whisk in the cold butter until smooth.

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      1. Reduce heat to low. Return the chicken to the skillet skin-side up. 
      2. For immediate serving: Spoon the glaze from the pan lightly over the tops and let it sit for no more than 60 seconds before serving.
      3. If Not Serving Immediately: Do not coat the skin until you are ready to serve. If you aren't serving the second, it hits the skillet/platter, pour the glaze into the bottom of the serving dish and nestle the chicken on top. This keeps the skin exposed to the air and away from moisture, ensuring it stays crispy.
      4. Top with sesame seeds, scallions, lime zest and red chili slices, optional.