Why This Recipe Will Break the Internet:
🔥 Crispy-skinned perfection – restaurant technique at home
🌶 Addictive glaze – sweet, spicy, umami bomb
🥒 Cooling contrast – smashed cucumber salad
⏱ 35-minute marvel – faster than delivery
📸 Color explosion – vibrant plating guaranteed
Ingredients (Serves 4)
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- 2 tbsp cornstarch (for extra crisp)
- 1 tbsp baking powder (secret weapon)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp neutral oil
For the Gochujang Glaze:
- 1/4 cup gochujang (Korean chili paste)
- 3 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 3 garlic cloves (minced)
- 1 tbsp sesame oil
- 1 tsp gochugaru (Korean chili flakes)
For Smashed Cucumbers:
- 2 Persian cucumbers (smashed)
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp sesame seeds
- 1 green onion (thinly sliced)
Step-by-Step Perfection
1. Prep Chicken (5 mins + dry brine)
- Pat thighs dry, mix cornstarch, baking powder, S&P
- Refrigerate uncovered 15 mins (dries skin for crispness)
2. Make Glaze (5 mins)
- Whisk all glaze ingredients in saucepan
- Simmer 3 mins until slightly thickened
3. Crisp Chicken (15 mins)
- Heat oil in cast iron over medium-high
- Place thighs skin-down, weigh with foil-wrapped brick
- Cook 8 mins undisturbed until golden
- Flip, cook 5 mins more
4. Glaze & Finish (5 mins)
- Brush thighs with glaze
- Broil 2 mins until caramelized
5. Smash Cucumbers (5 mins)
- Smash cukes with rolling pin
- Toss with remaining ingredients
6. Plate Like a Pro
- Chicken thighs over rice
- Drizzle extra glaze
- Cucumber salad on side
- Garnish with sesame seeds
Chef’s Pro Secrets
✂ Scissor trick: Trim excess skin/fat for even rendering
🔥 Crisp guarantee: Baking powder = next-level crunch
🌶 Heat control: Adjust gochujang to taste
🥒 Cuke hack: Salt first, then pat dry for perfect texture
