Korean Gochujang Glazed Chicken with Sesame Bok Choy and Sticky Rice

This Korean Gochujang Glazed Chicken with Sesame Bok Choy and Sticky Rice is a hearty and flavorful dish that will satisfy your cravings. The chicken is coated in a spicy and tangy gochujang glaze, while the bok choy adds a hint of freshness. Serve it with sticky rice for a complete and delicious meal.

4 Servings12 ingredients

4 chicken thigh chicken

2 tablespoon gochujang

2 tablespoon soy sauce

2 tablespoon honey

2 tablespoon rice vinegar

2 clove garlic minced

1 tablespoon ginger grated

0.5 teaspoon sesame oil

4 baby bok choy bok choy halved

1 tablespoon vegetable oil

1 tablespoon sesame seeds

2 cup cooked sticky rice

8 stepsReady in about 45 minutes

1. Preheat the oven to 400°F (200°C).

2. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.

3. Place the chicken thighs on a baking sheet lined with parchment paper. Brush the chicken with the gochujang glaze, making sure to coat both sides.

4. Bake the chicken in the preheated oven for 25–30 minutes, or until it reaches an internal temperature of 165°F (75°C).

5. While the chicken is baking, heat the vegetable oil in a large skillet over medium heat. Add the bok choy and cook for 3–4 minutes, or until it is tender-crisp.

6. Sprinkle the cooked bok choy with sesame seeds and toss to coat.

7. Serve the glazed chicken with the sesame bok choy and sticky rice.

8. Enjoy!