Step 1: Prepare the Chicken

1. Trim and Season the Chicken: Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
2. Heat the Pan: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken thighs in a single layer.
3. Cook Until Golden: Sear the chicken for 4–5 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and set it aside.

Step 2: Make the Gochujang Sauce

1. Combine Sauce Ingredients: In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and gochugaru (if using).
2. Simmer the Sauce: In the same skillet used for the chicken, add the sauce mixture. Stir well and let it simmer over medium-low heat for 2–3 minutes until it thickens slightly and becomes glossy.

Step 3: Coat the Chicken

1. Return the Chicken: Add the cooked chicken back into the skillet, tossing it in the sauce until fully coated. Let the chicken simmer in the sauce for another 2–3 minutes to absorb the flavors.

Step 4: Garnish and Serve

1. Garnish: Sprinkle the chicken with sesame seeds and sliced green onions.
2. Serve: Plate the chicken with steamed rice and vegetables for a complete meal. Drizzle any extra sauce over the rice for added flavor.