Editorial sample recipeKoreanbeginnerHalalDairy-Free

Gochujang Honey Roast Chicken Thighs With Garlic Chips

Name: Gochujang Honey Roast Chicken Thighs With Garlic Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 800 g halal chicken thighs, bone-in, skin-on; 2 tbsp gochujang (Korean chili paste); 2 tbsp honey; 1 tbsp halal soy sauce; 1 tbsp toasted sesame oil; 4 clove garlic, thinly sliced into chips; 1 tbsp vegetable oil; 2 stem green onions, finely chopped

Tender skin-on chicken thighs baked in a sweet and spicy gochujang marinade, finished with crispy golden garlic chips.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Gochujang Honey Roast Chicken Thighs With Garlic Chips

AI illustration

Technique to learn

Crispy Garlic Topping

Frying garlic slices slowly in cool oil until golden, infusing the oil while creating delicate, crispy garnishes.

Instructions

Step 1: Preheat the oven to 200°C (400°F) and line a baking sheet with foil or parchment paper.
Step 2: Whisk gochujang, honey, soy sauce, and sesame oil in a large bowl to create a smooth marinade.

Step 3: Add chicken thighs to the marinade, tossing to coat evenly, ensuring the skin is completely covered.

Step 4: Arrange chicken thighs skin-side up on the prepared baking sheet and roast for 25 to 30 minutes, until internal temperature reaches 75°C (165°F) and the skin is caramelized.

Step 5: While chicken roasts, heat vegetable oil in a small skillet over low heat. Add sliced garlic and cook gently for 3 to 4 minutes until golden and crisp, then drain on paper towels.

Step 6: Remove chicken from oven, let rest for 5 minutes, and garnish with crispy garlic chips and chopped green onions.

Cooking tips

Watch the chicken closely during the last 5 minutes of roasting, as the honey in the marinade can char quickly.
Fry garlic over low heat to prevent bitterness, removing them as soon as they turn light golden.
Original home-cooking adaptation inspired by Korean; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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