ไก่โกชูจังในกระทะเดียว
Lacquered, spicy-sweet, with a tangle of charred cabbage and scallion at the bottom. Thirty minutes, one pan, dinner solved.
Sear bone-in chicken thighs skin-side down in a heavy pan, render the fat, flip, glaze with a gochujang-soy-honey-garlic mixture, then 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 and stand up to the glaze.
- Start the 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, so it caramelizes without burning.
วัตถุดิบ
Chicken & vegetables
- 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp neutral oil
- ½ medium napa cabbage (or 4 cups thinly sliced green cabbage)
- 6 spring onions, cut into 5 cm batons
- 1 tbsp toasted sesame seeds, for finishing
Gochujang glaze
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 4 garlic cloves, finely grated
- 1 tbsp finely grated ginger
วิธีทำ
- ขั้น
01Heat 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.
- ขั้น
02Render 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.
- ขั้น
03Mix 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.
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04Flip 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.
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05Roast
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.
- ขั้น
06Second 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.
Nutrition per serving
คำถามพบบ่อย
Can I use boneless thighs?
Yes, but reduce the roasting time to 10–12 minutes and watch carefully — boneless thighs dry out faster. The skin still renders nicely but the bone-in version is genuinely better.
What if I don't have gochujang?
There's no perfect substitute, but 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 complex fermented depth that's hard to replicate — buy a tub, it keeps a year in the fridge.
Can I make this less spicy?
Yes. Cut the gochujang to 2 tbsp and add 1 extra tablespoon of honey. The dish becomes sweet-savoury with gentle warmth, still distinctly Korean. For child-friendly, drop to 1 tbsp gochujang.
What's the best side?
Plain short-grain rice and quick pickled cucumbers. The chicken and cabbage produce a lot of sauce in the pan — you'll want rice to mop it up. Add a fried egg on top and call it bibimbap-adjacent.
Can I prep ahead?
Mix the glaze up to 4 days in advance, refrigerated. Pat the chicken dry and salt up to 24 hours ahead (uncovered in the fridge, on a rack, gives even crisper skin). Do the render-and-roast in one go — leftovers reheat well but the skin softens.