Spicy Korean Gochujang Chicken (Printable)

Tender chicken pieces glazed in a bold Korean chili sauce with honey, garlic, and ginger for a perfect spicy-sweet balance.

# What You'll Need:

→ 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 Steps:

01 - In a large bowl, combine gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, brown sugar, and black pepper. Mix thoroughly until the brown sugar dissolves completely and the mixture forms a smooth, uniform glaze.
02 - Add chicken pieces to the bowl, tossing to coat evenly. Cover and marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
03 - Preheat a large skillet or grill pan over medium-high heat until hot but not smoking.
04 - Shake excess marinade from chicken pieces 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 develops a caramelized, charred exterior.
05 - Pour remaining marinade into the pan, reduce heat to medium, and simmer for 2 to 3 minutes while tossing the chicken. The sauce will thicken into a glossy coating that clings to the meat.
06 - Transfer glazed chicken to a serving platter. Sprinkle generously with sliced green onions and sesame seeds. Serve immediately while hot, accompanied by steamed rice.

# Expert Tips:

01 -
  • The caramelized edges on the chicken create this incredible sticky glaze that coats every single bite
  • Most of the work happens in the marinade, so active cooking time is minimal
  • The sauce strikes that perfect sweet-spicy harmony that keeps everyone coming back for seconds
02 -
  • Dont overcrowd the pan or the chicken will steam instead of sear
  • The sauce thickens fast once it hits the heat, so keep it moving
  • Resist the urge to flip the chicken too early, those caramelized spots need time to develop
03 -
  • Use a splatter screen, the sugar in the marinade makes the oil pop
  • If the sauce gets too thick, add a splash of water or chicken broth
  • Pat the chicken semi-dry before searing for better browning

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