---
title: Korean-Style Chicken Thighs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/korean-style-chicken-thighs-5c1aa1f3c445fa31ee54faf2
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - Spicy
  - Korean
  - Dinner
rating: 4.5
rating_count: 7000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Big, bold, and outrageous flavors with a sweet, spicy, and savory sauce
  - theme: Ease
    text: Simple to make with a crisp sesame cucumber salad and fluffy jasmine rice
image: "https://images.recipes.furrysalamander.com/Korean%20Recipes/korean-style-chicken-thighs.avif"
---

Wash and dry all produce. Pat @chicken thighs{4%pieces} dry with paper towels and season all over with @black pepper{1%pinch}. Sprinkle evenly all over with @cornstarch{2%tbsp}. Rub cornstarch into meat to moisten and evenly coat.

Quarter @lime{1%unit}. Peel @cucumber{1%unit}, then halve lengthwise. Scoop out seeds with a spoon and discard. Slice flesh into thin semicircles. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. In a #medium bowl{}, toss together cucumber, scallion whites, @white wine vinegar{1%tbsp}, 1 tbsp of the @sesame oil{2%tbsp}, 1 tsp of the @sugar{1%tbsp}, and a large pinch of @salt{1%pinch} and pepper.

Place @jasmine rice{1%cup}, ¾ cup @water{¾%cup}, and a pinch of salt in a #small pot{}. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, ~{15%minutes}. Keep covered off heat until meal is ready.

Heat a large drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium-high heat. Add chicken and cook until surface is crisp and a deep golden brown, ~{6%minutes} per side. While chicken cooks, in a #small bowl{}, combine @soy sauce{1%tbsp}, 2 tsp of the remaining sesame oil, 4 tsp of the remaining sugar, and @sriracha{1%tsp}. TIP: Add the sriracha to taste—use all if you like it spicy or 3 tsp for mild heat.

Once chicken is done, remove from pan. Discard excess oil and let pan cool off heat for about ~{30%seconds}. Add soy sauce mixture to pan and let bubble using residual heat. (TIP: If sauce doesn’t bubble, heat pan over medium-low heat until it does.) Return chicken to pan and flip to coat. Fluff rice with a fork, then stir in remaining sesame oil, a squeeze of lime, and half the scallion greens. Season with salt and pepper.

Divide rice, chicken, and cucumber salad between plates. Drizzle with any remaining sauce in pan. Sprinkle with @sesame seeds{1%tsp}, @Korean chili flakes{1%tsp} (to taste), and remaining scallion greens. Serve with remaining lime quarters.