Directions (Continued)
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4Add the chicken thigh pieces to the bowl with about half of the Gochujang honey garlic sauce. Toss to coat the chicken thoroughly. Arrange the chicken in a single layer on the other half of the baking sheet.
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5Bake for 15 minutes. While baking, transfer the remaining half of the Gochujang honey garlic sauce to a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened (about 3-5 minutes). Remove from heat.
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6After 15 minutes, remove the baking sheet from the oven. Carefully flip the Brussels sprouts and brush the chicken pieces with the reduced sauce from the saucepan.
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7Return the baking sheet to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), the sauce is caramelized, and the Brussels sprouts are tender-crisp.
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8Remove from the oven. Garnish generously with sesame seeds and sliced green onions.
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9Serve immediately as a bowl meal, perhaps over a bed of rice or quinoa if desired.
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10Enjoy the perfect balance of sticky, sweet, and spicy flavors!
For an extra crispy texture on your Brussels sprouts, ensure they are completely dry before tossing with olive oil and don’t overcrowd the pan. You can also roast them separately for the first 10 minutes before adding the chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through. The flavors often deepen overnight!
Chicken breasts can be used instead of thighs (adjust cook time to avoid drying). For a vegetarian option, use firm tofu or tempeh. Broccoli florets or bell peppers can be substituted for Brussels sprouts. If you don’t have Gochujang, a mix of sriracha and a pinch of brown sugar can offer a similar sweet-spicy kick, though the flavor profile will differ slightly.
