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Sticky Korean Chicken Thighs

Sticky Korean Chicken Thighs with Zucchini and Bell Pepper

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Recipe Details


One of Chef Liz's all-time favorite preparations for chicken is barbecue—Korean barbecue, that is. First, she roasts chicken thighs for crispy skin, then adds a sticky sauce of soy, sesame oil, honey, garlic, and ginger, plus gochujang for a little heat. They're served over rice infused with more ginger, plus stir-fried zucchini and bell pepper for a pop of seasonal produce.


  • Spicy
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 740
  • Protein 67g
  • Total Carb 58g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    chicken thighs
  • ginger
    1/2 ounce
  • jasmine rice
    1/2 cup
    jasmine rice
  • zucchini
    8 ounces
  • red bell pepper
    red bell pepper
  • sesame oil
    1 1/2 tablespoon
    sesame oil
  • scallions
  • garlic
    2 cloves
  • gluten-free soy sauce
    1/3 cup
    gluten-free soy sauce
  • gochujang
    1 1/2 teaspoon
  • honey
    1 packet
  • sesame seeds
    1 tablespoon
    sesame seeds

What You’ll Need

  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Roast chicken thighs

    Roast chicken thighs

    Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken dry with paper towel and place on prepared baking sheet. Season all over with ½ teaspoon salt and black pepper as desired, then arrange skin-side up. Roast until skin is crisp and chicken is cooked through and no longer pink, 25-35 minutes.

  2. Cook ginger rice

    Cook ginger rice

    While chicken roasts, trim and discard skin of ginger, then halve. In a small pot, combine rice, 1 piece ginger, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, until Step 6.

  3. Roast vegetables

    Roast vegetables

    While rice cooks, rinse all produce. Quarter zucchini lengthwise, then cut crosswise into 2-inch pieces, discarding ends. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. On a separate sheet, toss zucchini and bell pepper with half of sesame oil (save remainder for Step 5), ½ teaspoon salt, and black pepper. Arrange in a single layer; roast (with chicken) until softened, 12-15 minutes.

  4. Prepare remaining ingredients

    Prepare remaining ingredients

    While vegetables roast, trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens (known as a bias cut, this technique helps elevate the presentation of the dish). Mince garlic. Mince remaining ginger.

  5. Make Korean barbecue sauce

    Make Korean barbecue sauce

    Heat remaining sesame oil in a medium pan over medium-high heat. When oil is shimmering, add garlic and minced ginger and sauté, stirring, until fragrant, about 1 minute. Whisk in soy sauce, gochujang (use half for less heat), and honey. Cook, whisking constantly to prevent burning, until sauce has thickened, 3-4 minutes more. Remove pan from heat.

  6. Plate Korean chicken thighs

    Plate Korean chicken thighs

    Once roasted, toss vegetables on baking sheet with scallion whites and light greens. Remove and discard ginger from rice, then fluff rice with a fork and divide between serving plates. Top with roasted vegetables, then chicken thighs. Pour Korean barbecue sauce over everything and garnish with sesame seeds and scallion dark greens. Enjoy!

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