一锅出韩式辣酱鸡腿
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, 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
食材
Chicken & vegetables
- 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
Gochujang glaze
- 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
步骤
- 步骤01
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.
- 步骤02
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.
- 步骤03
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.
- 步骤04
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.
- 步骤05
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.
- 步骤06
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
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
常见问题
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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