Sticky Gochujang Glazed Chicken Legs

There’s something truly comforting about gathering around the table to enjoy a home-cooked meal, especially when it’s bursting with bold flavors and a touch of sweetness. These Sticky Gochujang Glazed Chicken Legs are the perfect centerpiece for a cozy dinner, blending the savory depth of garlic and ginger with the irresistible heat of Korean chili paste. Whether you’re sharing with family or treating yourself, this dish promises to bring warmth, joy, and a little adventure to your kitchen. Serve with steamed rice or roasted vegetables, and let every bite remind you of the simple pleasures of good food and good company.

Ingredients:

• 1 ¼ lbs bone-in chicken legs
• 3 garlic cloves, minced
• ½-inch ginger, grated
• 3 tbsp tamari (or soy sauce)
• 2 tbsp water
• 1 tsp fish sauce
• 3 tbsp + 1 tbsp agave or honey
• 1 ½ tbsp rice vinegar
• 2 tbsp soju or sake
• 2 tbsp gochujang (Korean red chili paste)
• Canola or grapeseed oil for cooking

Instructions:

1. Prepare the marinade: In a blender or mixing bowl, combine garlic, ginger, tamari, water, fish sauce, 3 tbsp of agave or honey, rice vinegar, and soju. Blend or whisk until smooth.
2. Marinate the chicken: Coat the chicken legs thoroughly with the marinade and let them sit for at least 30 minutes (or overnight for deeper flavor).
3. Cook the chicken: Heat a pan with a little oil over medium heat. Add the chicken legs and sear until golden brown on all sides.
4. Glaze and finish: Reduce the heat and brush the chicken with the remaining 1 tbsp of agave or honey. Let it caramelize slightly, turning the chicken occasionally.
5. Serve: Garnish with sesame seeds and sliced green onions. Enjoy with steamed rice or roasted vegetables!

Some Sides to Consider:

• Steamed jasmine or short-grain rice
• Roasted or stir-fried vegetables (such as broccoli, carrots, or bell peppers)
• Kimchi or pickled vegetables for a tangy contrast
• Sesame cucumber salad
• Garlic sautéed green beans
• Sweet potato wedges
• Asian slaw with a light vinaigrette
• Grilled corn on the cob with a sprinkle of chili powder
• Simple miso soup
• Fresh spring rolls with dipping sauce

SHOP CHICKEN LEGS