Korean Garlic Chicken Thighs Recipe

Tender, caramelized, and bursting with bold Asian-inspired flavors, Korean Garlic Chicken Thighs is the ultimate weeknight dinner with a restaurant-quality twist. This mouthwatering dish features juicy chicken thighs marinated in a rich blend of soy sauce, garlic, ginger, and sesame oil, all glazed to sticky perfection with a sweet and savory sauce. It’s the kind of meal that fills your kitchen with irresistible aromas and has everyone asking for seconds.

Each bite delivers a satisfying combination of textures—crispy caramelized edges, tender juicy meat, and a glossy sauce that clings to every piece. Whether you’re cooking for a busy weeknight or impressing guests at a dinner party, this chicken dish is as simple to make as it is delicious. Serve it with your favorite sides like steamed rice, kimchi, pickled vegetables, or sesame-sprinkled greens for a colorful, customizable meal that feels like a Korean BBQ feast at home.

Why You’ll Love This Korean Garlic Chicken Thighs

Quick and easy: Ready in under 40 minutes with minimal hands-on time—perfect for busy schedules.
Bold Korean flavors: Authentic taste with soy, garlic, ginger, and gochugaru creating that signature sweet-savory-spicy balance.
Budget-friendly: Chicken thighs are affordable and pack more flavor than breasts, staying juicy every time.
Meal prep champion: Make a big batch and enjoy it throughout the week with rice, noodles, or salads.
Family favorite: The sweet glaze appeals to kids while the garlic and heat satisfy adult palates.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Korean Garlic Chicken Thighs recipe, having the right tools on hand will make everything smoother—from prep to plating.

Essential Tools & Why You Need Them:

Large Skillet or Wok (12-inch)
This is the star of the show. A wide surface area allows the chicken to sear properly without steaming, creating that beautiful caramelized crust.

Mixing Bowls (2-3 medium sizes)
One for the marinade, another for sauce prep, and possibly one more for serving or mixing side dishes.

Whisk or Fork
Perfect for combining marinade ingredients thoroughly and ensuring the sauce is well-blended without lumps.

Tongs or Spatula
Essential for flipping chicken pieces without piercing them, which keeps all those delicious juices locked inside.

Measuring Spoons & Cups
Precision matters—especially for the soy sauce, sugar, and spices that create the signature flavor profile.

Cutting Board & Sharp Knife
For trimming chicken, mincing garlic, grating ginger, and slicing green onions for garnish.

Having these items prepped and within reach makes the cooking process seamless and enjoyable.

Preparation Tips

Pat the chicken dry before cooking—this crucial step ensures a golden sear instead of steamed, pale meat.
Marinate for at least 30 minutes if time allows, though even 15 minutes adds significant flavor depth.
Don’t overcrowd the pan—cook in batches if needed to maintain high heat for proper caramelization.
Let the sauce reduce until it’s thick and glossy, coating the back of a spoon perfectly.
Toast sesame seeds lightly in a dry pan before sprinkling for extra nutty aroma and crunch.
Rest before serving: Let the chicken sit for 3-5 minutes after cooking to allow juices to redistribute evenly throughout the meat.

These small touches make a big difference in achieving restaurant-quality results at home.

Ingredients for This Korean Garlic Chicken Thighs

Here’s everything you’ll need to bring this bold, flavor-packed chicken to life. Most of the ingredients are Asian pantry staples, making it both accessible and easy to prepare on short notice.

For the Chicken & Marinade:

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
6 cloves garlic, minced (about 2 tablespoons)
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce (low-sodium preferred)
1 tablespoon rice wine or mirin
1 tablespoon sesame oil
1 teaspoon black pepper
2 tablespoons cornstarch (for coating)
2 tablespoons vegetable oil (for cooking)

For the Garlic Sauce:

8 cloves garlic, minced (about 3 tablespoons)
¼ cup soy sauce
3 tablespoons honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon gochugaru (Korean red pepper flakes) or red pepper flakes
1 tablespoon sesame oil
½ cup water or chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Optional Garnishes:

Sliced green onions
Toasted sesame seeds
Fresh cilantro leaves
Sliced red chili peppers
Crispy fried garlic
Lime wedges (for a citrus kick)

Everything in this list balances sweet, savory, and spicy—the tender chicken soaks up the garlicky sauce beautifully. The garnishes are optional but add freshness and visual appeal.

Step 1: Marinate the Chicken

In a large mixing bowl, combine the chicken pieces with minced garlic, grated ginger, soy sauce, rice wine, sesame oil, and black pepper. Mix well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

When ready to cook, remove chicken from the fridge and toss with cornstarch until evenly coated. This creates a light crust that helps the sauce cling beautifully.

Step 2: Sear the Chicken

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer—work in batches if necessary to avoid overcrowding. Sear for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from the pan and set aside on a plate.

Step 3: Make the Garlic Sauce

In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30-45 seconds until fragrant but not browned. Pour in the soy sauce, honey, rice vinegar, gochugaru, sesame oil, and water or broth. Stir well and bring to a gentle simmer. Let it cook for 2-3 minutes to allow the flavors to meld together beautifully.

Step 4: Thicken and Glaze

Slowly pour in the cornstarch slurry while stirring constantly. The sauce will begin to thicken within 1-2 minutes, becoming glossy and coating the back of your spoon. Adjust consistency by adding more water if too thick, or simmering longer if too thin.

Step 5: Combine and Finish

Return the cooked chicken to the skillet and toss everything together, ensuring each piece is thoroughly coated with the sticky garlic sauce. Cook for another 1-2 minutes, allowing the sauce to cling and caramelize slightly on the chicken.

Remove from heat, transfer to a serving platter, and garnish generously with sliced green onions, toasted sesame seeds, fresh cilantro, or sliced chili peppers as desired. Serve immediately while hot.

Notes

Spice Level Control: Adjust gochugaru amount to taste. Use less for mild heat or add gochujang (Korean chili paste) for deeper, fermented spice complexity.

Chicken Options: Bone-in thighs work too but require longer cooking time (about 25-30 minutes). Always check internal temperature reaches 165°F.

Sauce Variations: Add a tablespoon of peanut butter for nutty richness, or a splash of orange juice for bright citrus notes.

Watch Out for These Mistakes While Cooking

Using wet chicken: Excess moisture prevents proper searing and results in steamed, rubbery texture instead of crispy caramelization.
Burning the garlic: Garlic burns quickly and turns bitter. Keep heat moderate and stir constantly when sautéing.
Overcrowding the pan: Too much chicken at once lowers the pan temperature, causing steaming instead of searing.
Not tasting the sauce: Balance is key in Korean cooking. Taste and adjust sweetness, saltiness, and heat before adding chicken back in.
Skipping the cornstarch slurry: Without it, the sauce stays thin and won’t coat the chicken properly. Don’t skip this step.
Overcooking the chicken: Thighs are forgiving, but they can still dry out. Use a thermometer and remove at exactly 165°F.
Adding garnishes too early: Fresh herbs and sesame seeds should go on at the very end to maintain their vibrant color and texture.
Not deglazing the pan: All those browned bits stuck to the pan are pure flavor—scrape them up when making the sauce.

What to Serve With Korean Garlic Chicken Thighs?

This bold and savory chicken dish is satisfying on its own, but pairing it with the right sides can transform it into a complete Korean-inspired feast. Whether you’re going traditional or fusion, there’s a side dish for every preference.

8 Delicious Recommendations:

Steamed Jasmine Rice
Fluffy white rice is the perfect neutral base that soaks up every drop of that sticky, garlicky sauce.

Kimchi (Spicy Fermented Cabbage)
Tangy, spicy, and crunchy, kimchi provides a refreshing contrast to the rich, sweet chicken.

Japchae (Korean Glass Noodles)
Stir-fried sweet potato noodles with vegetables add texture and make the meal more substantial.

Cucumber Salad with Sesame
Cool, crisp cucumbers dressed in rice vinegar and sesame oil offer a refreshing palate cleanser.

Korean Spinach Banchan (Sigeumchi Namul)
Lightly seasoned blanched spinach with garlic and sesame brings color and nutrition to the plate.

Egg Fried Rice
Turn leftover rice into something special with scrambled eggs, vegetables, and a drizzle of soy sauce.

Pickled Radish (Danmuji)
Sweet and tangy pickled daikon adds bright yellow color and a satisfying crunch.

Miso Soup or Seaweed Soup (Miyeok-guk)
A warm, comforting soup rounds out the meal with umami depth and light, soothing flavors.

These pairings help round out the meal and bring authentic Korean dining vibes to your dinner table.

Storage Instructions

Korean Garlic Chicken Thighs is just as delicious the next day—and it stores beautifully for meal prep.

How to Store:

Refrigerator: Let the chicken cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days.

Freezer: For longer storage, place cooled chicken in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months.

Reheating:

Stovetop: Reheat in a skillet over medium heat with a splash of water or broth, stirring occasionally until heated through.

Microwave: Heat individual portions on medium-high power for 2-3 minutes, stirring halfway through. Add a teaspoon of water to prevent drying.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	340
Protein	28g
Carbohydrates	18g
Dietary Fiber	1g
Sugar	10g
Total Fat	17g
Saturated Fat	3g
Unsaturated Fat	12g
Trans Fat	0g
Cholesterol	125mg
Sodium	850mg

This dish delivers a protein-rich meal with balanced macros—perfect for a satisfying dinner with energy that lasts.

Frequently Asked Questions

1. Can I make Korean Garlic Chicken Thighs ahead of time?
Absolutely. Marinate the chicken up to 24 hours in advance for even more flavor. You can also cook it fully, refrigerate, and reheat when ready to serve.

2. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, but they cook faster and can dry out more easily. Reduce cooking time to 4-5 minutes per side and monitor closely.

3. Is this dish very spicy?
The base recipe has mild to medium heat from gochugaru. You can adjust the spice level easily by reducing or increasing the pepper flakes, or omitting them entirely for kids.

4. Can I make it gluten-free?
Definitely. Use tamari or gluten-free soy sauce in place of regular soy sauce, and ensure your cornstarch is certified gluten-free.

5. What if I don’t have gochugaru?
No problem. Substitute with regular red pepper flakes, crushed red pepper, or a small amount of cayenne pepper. The flavor will be slightly different but still delicious.

6. Can I double this recipe for a larger group?
Yes! Double all ingredients and cook the chicken in multiple batches to ensure proper searing. The sauce can be made all at once in a larger pan.

7. Can I use fresh garlic paste instead of mincing?
Certainly. Use about 3-4 tablespoons of garlic paste for the recipe. Fresh garlic gives the best flavor, but paste works in a pinch.

8. How do I prevent the sauce from being too salty?
Use low-sodium soy sauce and taste as you go. You can also balance saltiness by adding more honey or a splash of water to dilute.

Conclusion

Korean Garlic Chicken Thighs is the ultimate combination of bold Asian flavors and simple home cooking—all ready in one pan. With its sticky, garlicky sauce and perfectly caramelized chicken, it’s everything you love about Korean cuisine, minus the restaurant price tag.

Perfect for weeknight dinners, meal prep, or casual entertaining, this chicken dish is as versatile as it is delicious. Plus, with endless topping and serving options, it never gets old. So grab your skillet and make dinner something everyone will rave about.