Golden-brown chicken thighs get a glossy sauce made with gochujang, miso, soy sauce and rice vinegar. Served with tender rice, fresh cucumber and a spoonful of chili crisp, this is a meal with heat, tang and crunch.
Gochujang is a Korean fermented chili paste with a deep, savory flavor and mild sweetness. Its heat varies by brand, so taste the paste before making the sauce. In this dish, it’s joined by a little miso, soy sauce, rice vinegar and honey. Miso deepens the savory flavor; vinegar keeps the sauce lively, and honey rounds out the heat. Together, they make a glaze that clings to the chicken without needing a large amount.
Chicken thighs work well for this method because they stay juicy while browning in a hot pan. Give the pieces room at first and leave them until the underside is properly browned; turning them constantly makes browning harder. Add the sauce only when the chicken is nearly cooked through. Since honey and fermented paste can burn, lower the heat at this point and turn the chicken until the sauce is glossy. The chicken is cooked when its internal temperature reaches 74 °C.
The cucumber adds a cool, crunchy contrast. Toss it with rice vinegar, sesame oil and salt shortly before serving, so it stays fresh and doesn’t sit in liquid for long. A regular cucumber works just fine; a firm mini cucumber is another option. If you don’t have rice vinegar, replace it with mild white wine vinegar and start with a little less, since its flavor can be sharper. Chili crisp adds oil, chili and crunchy bits as a topping. It’s an extra layer alongside the gochujang, not a replacement for it; leave it out or use as much as you like if you prefer less heat.
Serve the chicken and cucumber side by side over warm rice, so the sauce flavors the rice while the cucumber stays crunchy. The rice vinegar is divided between the sauce and the cucumber: this adds freshness without making the dish sour. Sesame seeds and scallions bring a light nutty flavor and a fresh onion note. If you don’t want white rice, you can use brown rice; just allow for the longer cooking time on the package.
Refrigerate leftovers in a sealed container within two hours and use them within two days. Reheat the chicken and rice thoroughly until steaming hot; store the cucumber separately, since it will lose its crunch when reheated. This dish is easiest to make when the rice is already cooking while you fry the chicken and toss the cucumber.
Cook the rice according to the package instructions. Meanwhile, cut the cucumber into thin half-moons.
Toss the cucumber with 1 tbsp rice vinegar, the sesame oil and salt. Set aside while you prepare the chicken.
In a small bowl, whisk together the gochujang, miso, soy sauce, honey, garlic, water and remaining 1 tbsp rice vinegar until smooth.
Pat the chicken thighs dry and cut any large pieces in half if needed. Heat the neutral oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 5–7 minutes on the first side and 4–6 minutes on the other, until golden brown and nearly cooked through. Cook in two batches if needed.
Turn the heat to low and pour the sauce into the pan. Turn the chicken in the sauce for 2–3 minutes, until glossy and coated. Check that the chicken is cooked through; its internal temperature should be 74 °C.
Divide the rice among four bowls and add the chicken and cucumber. Spoon the remaining sauce from the pan over the chicken. Finish with chili crisp, sesame seeds and scallions.
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