Spicy Korean Gochujang Chicken (Printable)

Juicy chicken thighs coated in a fiery-sweet gochujang glaze with bold Korean umami flavors.

# 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

# Method:

01 - In a large mixing 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 and toss thoroughly to ensure even coating. Allow the chicken to rest for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Place a large skillet or grill pan over medium-high heat and allow it to preheat for 2 to 3 minutes until the surface is hot and ready for searing.
04 - Transfer the marinated chicken pieces into the hot skillet in a single layer. Cook for 6 to 8 minutes per side, until the chicken develops a caramelized exterior and reaches an internal temperature of 165°F.
05 - Remove the skillet from heat and transfer the chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced spring onion. Serve immediately alongside steamed white rice or your preferred vegetables.

# Expert Hints:

01 -
  • The sauce practically makes itself while you prep the chicken, so the active effort is shockingly low for how bold the flavor is.
  • That sticky, caramelized glaze clings to every piece and tastes like you spent hours when it really only took minutes of real work.
02 -
  • If the pan is not hot enough before the chicken goes in, the sauce will steam instead of caramelize and you will miss that sticky char entirely.
  • Letting the chicken rest for just two minutes after cooking keeps the juices inside instead of running all over your plate.
03 -
  • Pat the chicken pieces dry with a paper towel before adding them to the marinade so the sauce adheres better and browning happens faster.
  • Use gluten free tamari instead of regular soy sauce and this dish becomes completely gluten free without sacrificing any flavor.

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