Directions 5 steps | 300 Minutes
Measure and prep all ingredients.
Prepare the marinade. In a large bowl, whisk together the grated onion, gochujang, gochugaru, soy sauce, oyster sauce, minced garlic, mirin, sesame oil, grated ginger and brown sugar.
Add the chicken thighs to the marinade and toss to coat. Refrigerate for 4 hours or overnight.
Slice or keep the chicken thighs whole. In a skillet over medium heat, cook the chicken thighs about 5-8 minutes per side, or until cooked through.
Garnish the gochujang chicken with finely chopped scallions and sesame seeds. Serve with steamed white rice. Enjoy!