Glazed & Braised Korean Chicken

Tender braised chicken thighs glazed with Korean gochujang and honey.

Course Dinner
Cuisine American, Asian, Korean
Cook Time 1 hour 15 minutes
Servings 6 thighs
Author Savannah


  • 6 chicken thighs (skin on, bone in)
  • 2 tsp salt
  • 1 1/2 tbsp coconut oil
  • 2 tsp sesame oil
  • 1 1/2 cups unsalted chicken broth
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 1/2 tbsp honey
  • 1/4 cup minced shallots or red onion
  • 5 cloves garlic (minced)
  • 1 tbsp minced ginger


  1. If possible, salt the chicken 3 hours in advance. (Peel back the skin and salt underneath.) Remove from fridge 30 minutes before cooking.

  2. Heat Dutch oven on medium and add coconut oil and sesame oil. Add chicken thighs, skin side down. Cook 5-6 minutes, until golden. Flip, and cook another 5 minutes. You may wish to do this in two batches to avoid crowding the pot and to get better browning. Remove chicken thighs to a plate. Drain fat from the Dutch oven.

  3. While the chicken is cooking, combine chicken broth, rice vinegar, and soy sauce in a bowl or measuring glass. In a separate bowl, combine gochujang and honey, adding up to 1 tbsp of the broth mixture to thin it out. Preheat oven to 325.

  4. Add garlic, ginger, and shallot or red onion to the pot. Cook until soft and golden.

  5. Splash some of the broth in the pot to deglaze, scraping up all the browned bits with a wooden spoon. (Don't remove the scrapings from the pot though!) Add all of the chicken thighs back into the pot in a single even layer on top of the onion, garlic, and ginger. Pour in enough liquid to cover 1/3 to 1/2 of the way up the meat. 

  6. Brush the gochujang & honey glaze on the tops of the chicken thighs. Cover the dutch oven, and transfer to the oven to bake at 325 for 45 minutes. You'll know the chicken is done when it's tender enough to fall off the bone.

Recipe Notes

I prefer to serve this dish with jasmine rice, steamed vegetables, and kimchi!