Korean-inspired · Main course

Cosce di pollo al gochujang in padella

Name: Cosce di pollo al gochujang in padella
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Korean-inspired
Ingredients: 1.2 kg bone-in, skin-on chicken thighs, about 8; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 15 ml neutral oil; ½ medium napa cabbage (or 4 cups thinly sliced green cabbage); 6 spring onions, cut into 5 cm batons; 10 g toasted sesame seeds, for finishing; 45 g gochujang (Korean red chili paste); 30 ml soy sauce, or tamari for gluten-free; 30 ml honey; 15 ml rice vinegar; 15 ml toasted sesame oil; 4 garlic cloves, finely grated; 15 g finely grated ginger

Lacquered, spicy-sweet, with a tangle of charred cabbage and scallion at the bottom. Thirty minutes, one pan, dinner solved.

Di Ji-ho Park · Asia editor · Pubblicata 2026-01-14 · Aggiornata 2026-05-02

Vai alla ricetta →

Prep.

10 min

Cottura

22 min

Totale

32 min

Rende

4 servings

Difficoltà

Easy

#weeknight #one-pan #korean #chicken

Risposta veloce · Risposta in 30 secondi

Sear bone-in chicken thighs skin-side down, render fat, flip, glaze with gochujang-soy-honey-garlic, add cabbage and scallion, roast 18 minutes at 220°C / 425°F. Glaze again before serving.

Bone-in, skin-on thighs are non-negotiable — they baste themselves.
Start skin-side down in a COLD pan, then turn the heat to medium — slow render = crackly skin.
The glaze is brushed in two coats: once before the oven, once after.

Equipment

30 cm oven-safe pan (cast iron or heavy stainless)
Pastry brush
Microplane (for ginger and garlic)
Instant-read thermometer

Ingredienti

Chicken & vegetables

1.2 kg 2.5 lb bone-in, skin-on chicken thighs, about 8
½ tsp ½ tsp fine sea salt
¼ tsp ¼ tsp freshly ground black pepper
15 ml 1 tbsp neutral oil
½ medium napa cabbage (or 4 cups thinly sliced green cabbage)
6 spring onions, cut into 5 cm batons
10 g 1 tbsp toasted sesame seeds, for finishing

Gochujang glaze

45 g 3 tbsp gochujang (Korean red chili paste)
30 ml 2 tbsp soy sauce, or tamari for gluten-free
30 ml 2 tbsp honey
15 ml 1 tbsp rice vinegar
15 ml 1 tbsp toasted sesame oil
4 garlic cloves, finely grated
15 g 1 tbsp finely grated ginger

Preparazione

PASSO

01

Heat oven, season chicken

Place a rack in the centre of the oven and preheat to 220°C / 425°F. Pat the thighs very dry with paper towel — this is the difference between crisp skin and steam. Season both sides with the salt and pepper.
PASSO

02

Render the skin

Lay the thighs skin-side down in a cold 30 cm oven-safe pan (cast iron or heavy stainless). Drizzle the oil around — not over — the chicken. Set over medium heat. Cook undisturbed 10–12 minutes, until the skin is deep gold and an enormous amount of fat has rendered out.
PASSO

03

Mix the glaze

In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, grated garlic, and grated ginger until completely smooth. It will look thick and glossy.
PASSO

04

Flip and glaze

Flip the thighs. Brush the skin generously with half the glaze. Tuck the cabbage and spring onions around the chicken, tossing in the rendered fat so they slick and soften.
PASSO

05

Roast

Transfer the pan to the oven. Roast 18 minutes, or until a thermometer at the thickest part of a thigh reads 74°C / 165°F and the cabbage is charred at the edges.
PASSO

06

Second glaze and rest

Pull the pan. Brush the chicken with the remaining glaze — the residual heat sets it to a lacquer. Rest 5 minutes. Scatter with toasted sesame seeds and serve straight from the pan over rice.

Make ahead

Mix the glaze up to 4 days ahead, refrigerated. Salt the chicken up to 24 hours ahead (uncovered in the fridge, on a rack, gives even crisper skin).

Storage

Refrigerate 4 days in an airtight container. Reheat at 180°C / 360°F for 10 minutes to crisp the skin again — microwave will soften it.

Variations

Sweet & mild

Cut gochujang to 2 tbsp and add 1 extra tbsp honey. Drop to 1 tbsp gochujang for child-friendly.

Sheet-pan

Skip the stovetop render — toss thighs in oil and a third of the glaze, roast skin-up at 230°C / 450°F for 28 minutes, glaze twice during the cook.

Bibimbap bowls

Slice meat off the bone and serve over rice with the pan vegetables, a fried egg, and pickled cucumbers.

Serve with

Short-grain riceQuick cucumber picklesFried eggToasted laver (gim)

Nutrition per serving

410 kcal 24 g fat 18 g carbs 32 g protein 12 g sugar 3 g fiber 720 mg sodium

Allergens: Soy, Sesame

Diet: Dairy-free, Gluten-free with tamari

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Domande frequenti

Can I use boneless thighs?

Yes, but reduce roasting time to 10–12 minutes and watch carefully — boneless thighs dry out faster. Bone-in is genuinely better.

What if I don't have gochujang?

In a pinch: 2 tbsp white miso + 1 tbsp sriracha + 1 tsp smoked paprika + ½ tsp sugar will get you to about 60%. Real gochujang has a fermented depth that's hard to replicate.

Can I make this less spicy?

Yes. Cut the gochujang to 2 tbsp and add 1 extra tablespoon of honey. For child-friendly, drop to 1 tbsp gochujang.

What's the best side?

Plain short-grain rice and quick pickled cucumbers. The chicken produces a lot of sauce — you'll want rice to mop it up.

Can I prep ahead?

Mix the glaze up to 4 days in advance. Pat the chicken dry and salt up to 24 hours ahead for even crisper skin.

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