Gochujang Chicken Korean Spicy (Printable version)
Tender chicken glazed in spicy-sweet gochujang sauce. Ready in 40 minutes.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 3 tbsp gochujang (Korean chili paste)
03 - 2 tbsp soy sauce
04 - 1 tbsp sesame oil
05 - 2 tbsp honey
06 - 1 tbsp rice vinegar
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp brown sugar
10 - 1/2 tsp ground black pepper
→ Garnish
11 - 2 green onions, thinly sliced
12 - 1 tbsp sesame seeds
# How to Make It:
01 - In a large bowl, combine gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, brown sugar, and black pepper. Mix thoroughly until fully integrated and smooth.
02 - Add chicken pieces to the bowl, tossing to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat a large skillet or grill pan over medium-high heat until hot.
04 - Shake excess marinade from chicken and arrange in a single layer in the hot pan. Cook for 5 to 7 minutes per side, turning occasionally, until chicken is cooked through and edges are caramelized.
05 - Pour remaining marinade into the pan, reduce heat to medium, and simmer for 2 to 3 minutes until sauce thickens and coats the chicken pieces evenly.
06 - Transfer glazed chicken to a serving plate. Sprinkle generously with sliced green onions and sesame seeds. Serve immediately with steamed rice or your choice of sides.
# Expert Suggestions:
01 -
- The sauce caramelizes into sticky perfection, creating that restaurant quality glaze without any fancy techniques
- Everything comes together in one pan, making it perfect for busy weeknights when you want something impressive but effortless
02 -
- Pat the chicken reasonably dry before adding to the marinade, otherwise excess moisture prevents proper caramelization
- Reserve about a quarter of the sauce before adding raw chicken if you plan to brush it on during cooking
03 -
- Cut your chicken into uniformly sized pieces so everything cooks at the same rate
- Let the pan get properly hot before adding chicken, otherwise you will steam instead of sear