Spicy Korean Gochujang Chicken (Printable version)
Juicy chicken pieces glazed with a bold, umami-rich Korean gochujang and honey sauce.
# Ingredient List:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 3 tbsp gochujang (Korean red chili paste)
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame seeds
10 - 1 spring onion, thinly sliced (for garnish)
→ Optional for Serving
11 - Cooked white rice or steamed vegetables
# How to Make It:
01 - In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth and well combined.
02 - Add chicken pieces to the marinade and toss thoroughly to coat evenly. Let sit for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat a large skillet or grill pan over medium-high heat until a drop of water sizzles on contact.
04 - Add the marinated chicken pieces to the hot pan and cook for 6–8 minutes per side, until the chicken is cooked through and develops a caramelized, golden-brown exterior.
05 - Remove from heat and sprinkle with toasted sesame seeds and sliced spring onion. Serve hot alongside steamed rice or vegetables.
# Expert Suggestions:
01 -
- The sauce practically makes itself with pantry staples you probably already have hiding somewhere.
- It delivers that restaurant quality glaze without any deep frying or complicated technique.
- Leftovers taste even better the next day cold straight from the container, if they last that long.
02 -
- Crowding the pan is the fastest way to steam your chicken instead of caramelizing it, so cook in two batches if needed.
- Gochujang brands vary wildly in heat and sweetness, so taste your sauce before adding the chicken and adjust accordingly.
03 -
- Pat the chicken pieces dry with a paper towel before marinating so the sauce clings rather than sliding off.
- A cast iron skillet gives you the most even, aggressive sear for that authentic charred edge.