Ganjang Chicken

Tender pan-fried chicken glazed in a salty-sweet soy reduction with sesame and garlic. Ready in 25 minutes—perfect for weeknight dinner over rice.

comfortsimplekoreanchickentenderjuicycrispyweeknight

Ingredients

1
Pat the chicken dry with paper towels by pressing gently all over the surface, then discard the towels. This helps it brown evenly.
2
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
3
Slice the scallions by cutting diagonally across the stalks into 1/4-inch-wide pieces, then set aside in a small bowl.
4
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
5
Place the chicken thighs in a single layer in the skillet and cook without moving them for 4 minutes until the bottom turns golden brown.
6
Flip each thigh over using tongs and cook for another 4 minutes until the second side is golden brown.
7
Pour the soy sauce into the skillet around the chicken, then sprinkle the sugar and minced garlic over the top.
8
Reduce heat to medium and simmer uncovered for 8 minutes, spooning the sauce over the chicken every 2 minutes, until the liquid thickens and coats the chicken like honey.
9
Drizzle the sesame oil over the chicken and sauce, stirring gently to coat everything evenly.
10
Divide the chicken between two plates, then spoon the sauce from the skillet over each portion.
11
Scatter the sliced scallions on top of each plate as a garnish.

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