Sticky Gochujang Honey Chicken

• # Chicken
• 2 lb boneless, skin-on chicken thighs (or boneless skinless)
• 1 tsp kosher salt
• 1 tbsp neutral oil
• # Glaze
• 3 tbsp gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, grated
• 1 tsp grated fresh ginger
• # Cucumber salad
• 2 English cucumbers
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1 tsp gochugaru (Korean chili flakes) or a pinch of red pepper flakes
• 1 tsp sesame seeds
• Steamed rice and sliced scallions, for serving

1. 1Heat the oven to 425°F (220°C). Pat the chicken dry and season with the salt.
2. 2Heat the oil in a large oven-safe skillet over medium-high. Lay the chicken skin-side down and cook without moving until the skin is golden and crisp, 8–10 minutes. Flip.
3. 3Whisk the glaze ingredients together. Pour off most of the fat from the pan, brush half the glaze over the chicken and roast until cooked through (175°F / 80°C), 10–12 minutes.
4. 4Brush with the remaining glaze and broil 1–2 minutes until sticky and bubbling. Watch closely; honey burns fast.
5. 5For the salad, lightly smash the cucumbers with a rolling pin, then tear into bite-size pieces. Toss with the vinegar, sugar, salt, gochugaru and sesame seeds.
6. 6Slice the chicken and serve over rice with the cucumbers and scallions, spooning the pan glaze over the top.

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