Method
- 01
Pat the chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
- 02
In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, minced ginger, and rice vinegar until smooth. Set aside.
- 03
Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
- 04
Place the chicken thighs skin-side down in the hot skillet and cook until the skin is golden and crispy, about 6-7 minutes. Flip and cook the other side for 2-3 minutes until lightly browned.
- 05
Pour the gochujang sauce over the chicken thighs, coating them evenly. Reduce heat to medium and simmer for 12-15 minutes, basting the chicken with the sauce every few minutes, until the chicken reaches an internal temperature of 165°F.
- 06
While the chicken cooks, bring a pot of water to boil. Add the bok choy and steam for 3-4 minutes until tender-crisp. Drain and set aside.
- 07
Plate the chicken thighs with the reduced sauce, arrange the steamed bok choy alongside, and garnish with sesame seeds and thinly sliced scallions.
