Spicy Korean Gochujang Chicken (Print)
Succulent chicken thighs glazed in a spicy, umami-rich gochujang and honey sauce. Ready in 40 minutes.
# What You’ll Need:
→ 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:
01 - In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Add the chicken pieces to the marinade, tossing thoroughly to coat evenly. Allow to rest for at least 10 minutes at room temperature, 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 - Arrange the marinated chicken pieces in the hot skillet in a single layer. Cook for 6 to 8 minutes per side until the chicken is cooked through and a caramelized glaze forms on the surface.
05 - Remove the chicken from heat and transfer to a serving plate. Sprinkle generously with toasted sesame seeds and thinly sliced spring onion. Serve immediately alongside steamed white rice or your preferred sides.
# Expert Tips:
01 -
- The gochujang does most of the heavy lifting, delivering a complex heat that feels earned without overwhelming anyone at the table.
- Everything marinates and cooks in under an hour, which means you can pull this off on a random weeknight without thinking too hard.
02 -
- Do not crowd the pan because the chicken will steam instead of caramelize, and you will lose that beautiful char.
- Marinating for the full two hours transforms the flavor dramatically, so plan ahead when you can.
03 -
- Pat the chicken pieces dry with a paper towel before adding them to the marinade so the glaze adheres and browns properly instead of sliding off.
- A cast iron skillet holds heat more evenly than a thin pan and gives you those irresistible slightly blackened edges.