81 Reviews of Korean Roast Chicken Thighs

From: Aki_ki

On Aug 26, 2006

Be careful with what type of soysauce you are using. There are really only 2 kinds available in most American supermarkets. Kikoman (Japanese) and Black soy which is Chinese. The Chinese soy is much too strong for the large amount used in this recipe

From: Braunda

On Jul 24, 2005

I have had this in my recipebook for long time. Thinking my brother and his wife would love a big change from what I was cooking I desided to make this recipe. Well I sure am glad I did. Oh the Smell in my house was so very good. The taste was much better. I did not change anything. I do not think I would change anything the next time. Thank You for a wonderful recipe. Please know you can freeze your thighs and reheat is just as great. Thank You so very much for a wonderful recipe for my family. Lots of Hugs

From: Sous Chef Bentley

On Jan 10, 2006

We really enjoyed this recipe for its taste & simplicity. In addition to the recommended chicken thighs, we also added some skinless, boneless chicken thighs. The chicken was really tender, we actually preferred the boneless thighs as they had more flavour from the sauce. Our sauce was too thin, so we boiled the sauce in a separate pot with some cornstarch until thickened. Thank you for posting this recipe!

From: Targetgirl

On Mar 4, 2007

I finally tried this recipe, and am I ever glad I did! I can make this straight from my pantry just about any time. I used about a teaspoon of fresh grated ginger instead of the ground ginger. Gorgeous color and fabulous flavor. Bet this sauce would be killer on a pork tenderloin, too. Thanks for sharing!

From: Sandyg61

On Jan 23, 2007

This was very tasty. I didn't have any green onions so I used regular onion. I also used low sodium soy sauce. My family has already asked me to make it again - I will be putting it in my regular rotation of chicken recipes.

From: lizeroo

On Feb 13, 2004

This was really very good. The aroma of the sesame oil alone was heaven. It made lots of sauce which I served over Basmati rice and got nice comments on. I would have enjoyed the sauce being a little thicker is my only comment. Maybe adding a little cornstarch with the other ingredients would accomodate this. Thanks for posting!

From: NanaD

On Feb 11, 2007

I followed the directions exactly. Tasted the sauce when turning the chicken over and didn't care much for it. I think it was just a matter of personal taste. I poured the sauce into a pan, added about 3 or 4 tablespoons of brown sugar (ran out of honey or would have added that). Thickened it with cornstarch and poured it back over the chicken. Not too sweet, just right for us. Put them back in the oven for the last 15 or 20 min. It was out of this world!!! Tasted like something from a good restaurant. Served over plain white rice. It looked exactly like Charmie777's photo! I thought maybe I should be giving this only 4 starts since I had to tweak it a bit, but it was so wonderously delicious I had to give it 5 stars. Without your recipe, Petunia, we wouldn't have had such an outstanding meal. I will be making this again and again. Many thanks for posting this great recipe, Petunia.

From: Canadian_in_the_Bay

On Mar 15, 2007

We absolutely adored this chicken dish. Well, actually, I think I enjoyed it more than my husband did since he said it was good but it needed more kick. I thought it had a nice sweet taste with a bit of tang as a result of the garlic and the soy sauce. I may try making this again but with a little hot pepper sauce in the sauce mix.

From: LUVMY2BOYS

On Dec 31, 2007

My husband LOVED this. It turned a beautiful golden color & was very moist. I used a boneless skinless chicken breast & didn't use any onions-used a little onion powder instead. I basted the chicken constantly with the sauce to give it flavor-I was worried since I didn't marinate this but it still turned out great. Thank u so much for sharing; he'll request this again for sure!

From: ShellyAnn in St. Cloud, MN

On Mar 23, 2008

I've made this recipe twice now, and I love it! It's easy, and I always have the ingredients on hand. Both times I took the skin off the chicken, used onion powder instead of green onions because I didn't have any, and I added a tablespoon of brown sugar after reading the other reviews. I also let it marinate for one hour. Delicious!