Gochujang Chicken with Crispy Daikon Slaw
Spicy-sweet Korean glazed chicken thighs with a tangy daikon and cucumber slaw. Grilled or pan-seared in under 25 minutes for a weeknight dinner that tastes restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, boneless, skin-on
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cups daikon radish, shredded
- 1 medium cucumber, thinly sliced
Instructions
- 1
Pat chicken dry with a paper towel. Season both sides with salt and black pepper.
- 2
Stir gochujang, honey, rice vinegar, and 1 tbsp water in a bowl until smooth.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Add chicken skin-side down. Sear without moving for 6 minutes until skin is golden and crispy.
- 5
Flip chicken and brush generously with gochujang glaze. Cook 5–7 minutes until cooked through.
- 6
Toss daikon and cucumber with a pinch of salt. Serve chicken alongside the slaw.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- small bowl
- paper towels
- kitchen tongs
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