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Korean Glazed Chicken Thighs
with kimchi fried rice

Active: 40 min Total: 1 hr

We have featured versions of kimchi fried rice as a main dish in the past, but this time it's sharing the spotlight with sweet and spicy glazed chicken thighs.
Smarts: If you like spice, be sure to serve extra gochujang chili sauce on the side - it's great for dipping the chicken and for topping the fried rice.

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Ingredients

Servings:
4
Metric
Korean Glazed Chicken Thighs:
  • Garlic - 3 cloves, chopped
  • Oil, cooking - 3 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Chicken thighs, boneless and skinless - 1 lb
  • Gochujang, Korean chili sauce - 2 Tbsp
  • Honey - 2 Tbsp
  • Limes - 1, wedges
Kimchi Fried Rice:
  • Kimchi - 1/2 cup, chopped
  • Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
  • Cilantro - 1/4 bunch, leaves chopped
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 6 oz (sub thinly sliced cabbage)
  • Carrots, pre-shredded - 5 oz
  • Cooked rice (leftover from Monday) - ~ 1 1/2 cups
  • Soy sauce, low-sodium - 1 Tbsp
  • Pickling liquid (from jar of kimchi) - 1 Tbsp
  • Oil, toasted sesame - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Kimchi - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Marinate chicken - Combine garlic, first part of cooking oil, soy sauce, and toasted sesame oil (portions for chicken). Add chicken and toss to coat. Tenderize chicken with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Make glaze - Stir together gochujang and honey. (Can be done up to 5 days ahead)
  4. Limes / Mushrooms / Cilantro - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  3. Heat a skillet with second part of cooking oil (portion for chicken) over medium-high heat. Sear chicken on both sides until golden brown, 4 to 5 minutes total. Brush the top of each chicken thigh with glaze. Transfer to oven and roast for 15 to 25 minutes (depending on the thickness of chicken thighs), until chicken reaches 165F / 74C degrees.
  4. While chicken cooks, heat a wok or skillet over medium-high heat. Add cooking oil (portion for fried rice). To heated oil add mushrooms and saute until mushrooms are tender, ~5 minutes. Add coleslaw mix and carrots and saute until tender, ~2 minutes.
  5. Stir in rice, kimchi, soy sauce (portion for fried rice), and pickling liquid. Let rice cook without stirring for 1 minute to let it crisp a bit on the bottom of the pan. Stir everything together until rice is heated through.
  6. Remove rice from heat and stir in toasted sesame oil (portion for fried rice). Top with cilantro.
  7. Serve chicken with fried rice on the side. Squeeze lime wedges over chicken and rice. You can serve some extra gochujang on the side to top the rice if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (51)
Gluten-free (1)
Paleo (6)
Vegetarian (7)

38 reviews

Favorite!

By: Melanie
Posted: Apr 27, 2019
Diet: Original
0 Helpful

Super good! It’s a little hot here to fire up the oven, so I used the grill instead. Turned off a couple burners and cooked indirect at roughly 375-400 F. Love the kimchi fried rice! Added some snap peas from the garden and scrambled in an egg.

By: Linden
Posted: Apr 26, 2019
Diet: Original
0 Helpful

I can't eat eggs to these meals always come out a little underwhelming. With that said, I enjoyed the mix of flavors with the kimchi, mushrooms, sesame oil, and Gochujang sauce. I cooked some of the cabbage in with it but also saved some to add when serving to have some fresh crunch.

By: Angela
Posted: Apr 26, 2019
Diet: Vegetarian
0 Helpful

So delicious! I bought a small head of cabbage, so ended up with more shredded cabbage than needed, so I used all the cabbage and omitted the noodles, and it was the right choice for our family, we didn’t miss the noodles at all! We also used the gochujang we bought for a recipe featured not long ago, and modified the recipe to be low carb by adding a few drops of liquid stevia and enough water to make it a pourable glaze (about a tablespoon). The combo of these two dishes together was incredible!!! It’s often hard for our family to eat at Asian restaurants as my husband keeps keto, and this definitely fulfilled our cravings in the best way. The flavors were a home run here, and we can’t wait to make it again!

By: Jeanine
Posted: Apr 26, 2019
Diet: Paleo
0 Helpful

So yummy! I grilled the chicken. The glaze is delicious! Too spicy for my three year old, though. I mixed a tiny bit of the glaze with hoisin for him and he devoured it! The rice was also really good. Maybe finish it with green onion along with the cilantro and sesame oil. Will definitely make this one again!

By: Erin
Posted: Apr 26, 2019
Diet: Original
0 Helpful

Wish I’d doubled the chicken as it was delicious, and I wanted leftovers!!

By: Adrienne
Posted: Apr 26, 2019
Diet: Original
0 Helpful