Easy Crispy Sheet Pan Korean Chicken Recipe Perfect for Quick Dinners
A quick and easy Korean chicken recipe that delivers crispy skin and bold spicy-sweet flavors, perfect for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons honey
- 1 tablespoon gochujang (Korean chili paste)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- Freshly ground black pepper, to taste
- 2 stalks green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
- In a medium mixing bowl, whisk together soy sauce, honey, gochujang, minced garlic, grated ginger, sesame oil, rice vinegar, and freshly ground black pepper until honey is fully mixed.
- Pat the chicken thighs dry with paper towels. Add them to the bowl and turn to coat each piece thoroughly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
- Arrange the chicken thighs skin-side up on the sheet pan, spaced evenly so they are not touching. Pour any leftover marinade over the top without drowning the chicken.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C). Halfway through, baste the chicken with pan juices and rotate the pan for even cooking.
- Optional: Broil for 2-3 minutes for extra crispiness, watching carefully to avoid burning.
- Let the chicken rest for 5 minutes before serving. Garnish with sliced green onions and toasted sesame seeds.
Notes
Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to prevent soggy skin. Use a meat thermometer to check doneness. Broil briefly for extra crispiness but watch carefully to avoid burning. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers reheat best in a hot oven to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: Approximately 4 ounc
- Calories: 280320
- Sugar: 6
- Sodium: 700
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 25
Keywords: Korean chicken, sheet pan chicken, crispy chicken, easy dinner, spicy-sweet chicken, gochujang recipe, quick chicken recipe