Ingredients

• 2 pound bone-in, skin-on chicken thighs
• 3 tablespoon gochujang
• 2 tablespoon honey
• 3 tablespoon low-sodium soy sauce
• 2 tablespoon rice vinegar
• 4 clove garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoon cornstarch
• 2 tablespoon vegetable oil
• 2 tablespoon white sesame seeds
• 3 scallions, sliced into rings

Steps

1. Preheat oven to 425°F and line a 9x13 baking pan with parchment paper.
2. Pat the chicken thighs dry with paper towels and arrange skin-side up on the prepared baking pan.
3. Season the chicken thighs evenly with salt and black pepper on all sides.
4. Drizzle the vegetable oil over the chicken and rub lightly across the skin to ensure even crisping.
5. Bake the chicken uncovered for 20 minutes until the skin begins to brown and render.
6. While the chicken bakes, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl and whisk until smooth.
7. In another small bowl, mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the gochujang glaze until well combined.
8. Remove the partially cooked chicken from the oven and brush the gochujang glaze generously over the top and sides of each thigh.
9. Return the chicken to the oven and bake for 15–20 minutes until the skin is deep golden-brown and caramelized, and the internal temperature reaches 165°F at the thickest part of the thigh.
10. Toast the white sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant and light golden, stirring frequently.
11. Remove the chicken from the oven and let rest for 3 minutes.
12. Transfer the chicken thighs to a serving platter, spoon any pan drippings over the top, and garnish generously with toasted sesame seeds and sliced scallions.