Spicy Korean Gochujang Chicken (Printable)
Tender chicken glazed in spicy Korean chili sauce with honey, garlic, and sesame.
# 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 Make It:
01 - In a large bowl, combine gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, brown sugar, and black pepper. Mix well to create the marinade.
02 - Add chicken pieces to the bowl, tossing to coat evenly. Cover and marinate for at least 15 minutes (up to 2 hours for deeper flavor).
03 - Preheat a large skillet or grill pan over medium-high heat.
04 - Add marinated chicken (shaking off excess marinade) to the pan in a single layer. Cook for 5–7 minutes per side, turning occasionally, until chicken is cooked through and caramelized at the edges.
05 - Pour any remaining marinade into the pan, reduce heat to medium, and simmer for 2–3 minutes until the sauce thickens and coats the chicken.
06 - Transfer chicken to a serving plate. Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or your choice of sides.
# Expert Advice:
01 -
- The sauce creates this incredible sticky glaze that clings to every piece of chicken like candy
- It comes together in under 45 minutes but tastes like something that simmered all afternoon
02 -
- Do not overcrowd the pan or the chicken will steam instead of developing that caramelized crust we are after
- The sauce will continue thickening off the heat, so pull it slightly earlier than you think you should
03 -
- Pat the chicken dry before marinating if you want extra crispy edges
- Toast your sesame seeds in a dry pan for 30 seconds before garnishing