Gochujang-glazed chicken thighs with quick-pickled radish

• 680 g boneless skinless chicken thighsabout 6-8 thighs, patted dry
• 3 tbs gochujang
• 2 tbs soy sauce
• 2 tbs honey
• 3 tbs rice vinegar
• 1 tbs toasted sesame oil
• 3 garlic clovesminced
• 1 tbs avocado oil
• 200 g radishestrimmed and thinly sliced
• 1 tsp granulated sugar
• ½ tsp salt
• 1 tbs toasted sesame seeds
• 3 scallionsthinly sliced

1. 1

   Make the quick pickles first so they have time to develop flavor. In a medium bowl, toss the sliced radishes with 1 tablespoon of the rice vinegar, the sugar, and the salt. Scrunch them with your hands for about 15 seconds until slightly softened, then set aside. They'll get tangier and more vibrant as you cook everything else.

   Tip: Don't skip the scrunching — it breaks down the cell walls and speeds up the pickling dramatically.

2. 2

   In a small bowl, whisk together the gochujang, soy sauce, honey, remaining 2 tablespoons rice vinegar, sesame oil, and minced garlic until smooth. This is your glaze.

3. 3

   Pat the chicken thighs very dry with paper towels — this is the secret to a good sear. Season lightly with a pinch of salt on both sides.

   Tip: Wet chicken steams instead of searing. Really press those paper towels in.

4. 4

   Heat the avocado oil in a 30cm (12-inch) skillet over medium-high heat until it just starts to shimmer, about 90 seconds. Place the chicken thighs smooth-side down in a single layer. Don't move them — let them develop a deep golden crust, about 4-5 minutes.

   Tip: If your skillet isn't big enough, work in two batches. Crowding the pan means soggy chicken.

5. 5

   Flip the chicken and cook the second side for 3-4 minutes until golden and the thighs are cooked through (internal temp of 74°C / 165°F). Transfer the chicken to the cutting board and let it rest for a couple of minutes.

6. 6

   Reduce the heat to medium-low. Pour the gochujang glaze into the same skillet — it'll sizzle and bubble immediately. Stir constantly as the sauce thickens and turns glossy, about 60-90 seconds. You want it to coat the back of a spoon.

   Tip: Keep the heat moderate — honey and gochujang burn fast once they caramelize. If it gets too thick, splash in a teaspoon of water.

7. 7

   Slice the rested chicken thighs against the grain into 1cm strips. Return them to the skillet and toss gently to coat every piece in that sticky glaze. Remove from heat.

8. 8

   Plate the glazed chicken and top with the quick-pickled radishes (give them a gentle squeeze to drain excess liquid first), a generous scatter of sliced scallions, and a sprinkle of toasted sesame seeds.

• skillet (30cm (12-inch))
• cutting board
• mixing bowl (medium)
• tongs
• sharp knife

Per serving

Nutritional values are estimates only.