Crunchy Gochujang Chicken & Cucumber-Radish Salad


8Crunchy Gochujang Chicken & Cucumber-Radish SaladServes 8

Prep Mins

3560 Mins

Total Hours



For the Gochujang Chicken Thighs:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt    
  • ¼ cup gochujang
  • 2 garlic cloves, grated 
  • 1 lime, zested and juiced
  • ¼ cup soy sauce
  • 3 Tbsp. brown sugar
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. toasted sesame oil
  • Sesame seeds, to garnish

For the Cucumber-Radish Salad:

  • 1 English Cucumber
  • 4-6 radishes
  • 2 tsp. minced fresh ginger
  • 2 scallions, thinly sliced
  • 2 Tbsp. rice wine vinegar
  • ¼ tsp. Kosher salt


For the Chicken Thighs:

  • Season the chicken thighs with salt (about 1 tsp.). Allow to sit for 30 minutes at room temperature then pat dry with paper towels. 
  • In a large mixing bowl, combine the gochujang, garlic, lime zest and juice, rice wine vinegar, brown sugar, soy sauce, and sesame oil. Set aside until ready to use. 
  • Add the chicken thighs skin-side down to a cold 12” skillet and place over medium-high heat. Allow to cook until the skin is crispy and golden brown, about 7 to 8 minutes. Flip the chicken thighs and add the gochujang sauce to the skillet, covering and basting the chicken with the sauce so they are fully coated. Cook until the chicken reaches an internal temperature of 165°F and the sauce has thickened. 


For the Cucumber-Radish Salad:

  • To cut the cucumber into matchsticks, slice the cucumber into ¼” rounds. Stack a few cucumber slices at a time and make ¼” cuts in the opposite direction. Repeat the process with the radishes. 
  • Add the cucumber and radish to a medium bowl with the remaining ingredients. Toss well, and allow to marinade for 30 minutes before serving.

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