Oh my gochujang Korean-style chicken is bite-size chicken thighs coated in a sweet, savory, spicy glaze made with Korean fermented chili paste. It is a weeknight-friendly, Korean-inspired skillet dish that goes especially well with rice and crisp vegetables; home versions vary in sweetness and heat.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- ⅓ cup (about 90 g) gochujang, Korean fermented chili paste
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (42 g) honey
- 1 tbsp (15 ml) unseasoned rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 3 garlic cloves (about 9 g), finely grated or minced
- 1 tbsp (6 g) peeled, finely grated fresh ginger
- 1 tbsp (15 ml) neutral cooking oil, such as canola or avocado oil
- 1 tbsp (15 ml) water, for loosening the finishing glaze if needed
- 2 scallions (about 20 g), thinly sliced, for serving
- 1 tsp (3 g) toasted sesame seeds, for serving
- 4 cups (about 600 g) cooked rice, for serving, optional
Instructions
- Prepare the chicken and sauce. Pat the chicken thighs dry and cut them into roughly 1½-inch (4 cm) pieces, trimming away any large pieces of excess fat. In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Gochujang varies by brand in saltiness and heat, so taste a tiny dab of the sauce and keep that in mind when choosing your serving accompaniments.
- Set aside clean glaze, then marinate. Transfer ¼ cup (60 ml) of the sauce to a small covered bowl and refrigerate it; this portion will finish the cooked chicken and will not touch raw poultry. Add the chicken to the remaining sauce and toss until coated. Cover and refrigerate for 30 minutes. This is enough time for the surface to take on flavor; you can marinate it for up to 8 hours if convenient, but the recipe timing below counts a 30-minute rest. Do not marinate at room temperature.
- Get ready to cook. Remove the chicken from the refrigerator while you set out a large, heavy skillet, tongs, and a clean plate. Letting the chicken sit out briefly while you heat the pan is fine, but do not leave it unrefrigerated for an extended period. If serving with rice, have it cooking or reheating now so it is ready when the chicken is glazed. Keep the reserved sauce separate from the raw chicken and its marinade.
- Brown the chicken in batches. Heat the neutral oil in the skillet over medium-high heat until it shimmers. Lift the chicken pieces out of the marinade, letting excess drip back into the bowl, and discard the used marinade. Arrange half the chicken in a single layer, leaving space between pieces. Cook for about 4 minutes without moving them so they can brown, then turn and cook for another 3 to 4 minutes. Transfer to the clean plate and repeat with the remaining chicken. If the pan begins to scorch, reduce the heat slightly; gochujang and honey can darken quickly. The USDA FSIS safe minimum for poultry is 165°F (74°C), so check the thickest pieces with a food thermometer before serving.
- Glaze and serve. Return all the cooked chicken to the skillet and turn the heat to medium-low. Add the reserved clean sauce and 1 tablespoon (15 ml) water, then stir for 1 to 2 minutes until the chicken is glossy and the sauce clings to the pieces. If the glaze looks too thick, add another teaspoon of water; if it looks loose, let it bubble gently for another minute. Take the pan off the heat, scatter over the scallions and sesame seeds, and serve promptly with rice.
Tips
- Choose chicken thighs for a forgiving result. They stay tender through the brief skillet cook and are easy to cut into even pieces. Boneless, skinless chicken breast also works, but cut it evenly and begin checking its temperature early so it does not dry out. Whichever cut you use, cook to the safe temperature rather than relying only on color.
- Adjust the heat thoughtfully. Gochujang is both a chili paste and a seasoning, and its heat level differs among varieties. For a milder sauce, start with ¼ cup (about 68 g) gochujang and add a little more after tasting; balance the change with a teaspoon of honey if needed. Adding more soy sauce is not the best way to thin a sauce because it can make the dish too salty.
- Keep the pan uncrowded. Crowding releases moisture and makes the chicken steam instead of brown. Use a wide skillet and cook in two batches; wipe out burnt bits between batches if the sauce residue is getting very dark, then add a small splash of oil before the second batch.
- Measure the finishing sauce before handling raw chicken. Reserving a clean portion gives you a safe, fresh glaze at the end. Never pour sauce that has touched raw chicken directly over the finished dish unless it is brought to a full boil and cooked thoroughly; in this recipe, the simpler choice is to discard the marinade.
Serving Suggestions
Serve the chicken hot over steamed short-grain rice, which catches the savory-sweet glaze. Brown rice or another cooked grain is also a good base, though its flavor and texture will make the meal feel a little heartier. Add a vegetable with crunch or freshness to balance the sticky sauce: sliced cucumber, quick-pickled radish, shredded cabbage, or lightly blanched broccoli all work well. A bowl of plain greens dressed with rice vinegar is another simple side.
For a fuller spread, put out kimchi, extra sliced scallions, sesame seeds, and lettuce leaves so everyone can build a bite to suit themselves. The chicken can be tucked into lettuce with a little rice, or served in a bowl with vegetables arranged alongside it. Keep additional gochujang on the side rather than adding it automatically; the main sauce is already seasoned and the paste’s heat varies. If you are serving a group, offer water and mild sides, and let diners add extra spice themselves.
Variations
Make it less sweet or more tangy. Reduce the honey to 1 tablespoon (21 g) for a more savory glaze, or add an extra teaspoon of rice vinegar at the end for a brighter finish. Taste the sauce before marinating and make small adjustments, since gochujang brands differ in saltiness and sweetness.
Use a practical substitute for gochujang. Gochujang has a distinctive fermented, savory depth that ordinary hot sauce does not replicate. If it is unavailable, mix 2 tablespoons (30 g) miso with 1 tablespoon (15 ml) sriracha and 1 tablespoon (21 g) honey, then use that mixture in place of the ⅓ cup gochujang and reduce the recipe’s honey to 1 tablespoon. The result will be less traditionally flavored and usually less thick, but it still makes a balanced sweet-spicy coating. Add the substitute gradually and taste before adding the chicken.
Try a vegetable-forward skillet. Cook the chicken as directed, then set it aside while you quickly stir-fry sliced bell pepper, thinly sliced onion, or broccoli florets in the same pan. Add a tablespoon or two of water to help firm vegetables soften, then return the chicken and add the clean finishing sauce. Cook until everything is hot and the chicken still reaches 165°F (74°C). Avoid adding too many vegetables at once or the skillet will steam.
Change the serving format. Chop the glazed chicken more finely and use it in rice bowls, lettuce cups, or a wrap with crunchy cabbage. For a sesame-forward finish, add a small drizzle of toasted sesame oil after cooking rather than increasing it in the marinade, where too much can overwhelm the other flavors.
Storage and Reheating
Refrigerate cooked chicken within 2 hours of cooking, storing it in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. If you have cooked rice as well, cool and refrigerate it promptly in a separate shallow container; do not leave rice sitting at room temperature for a long stretch. For longer storage, freeze the chicken in a freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator before reheating.
Reheat a portion in a covered skillet over medium-low heat with a splash of water, stirring occasionally until hot throughout. You can also microwave it in a covered, microwave-safe dish, pausing to stir so it heats evenly. Reheat leftovers to 165°F (74°C), checked with a food thermometer. The glaze may look thicker after chilling; a teaspoon or two of water loosens it without needing extra soy sauce. Reheat only the amount you plan to eat, since repeated warming can make the chicken dry.
Frequently Asked Questions
Is gochujang very spicy? It can be moderately hot, but heat differs by product and the amount used. The honey, soy, and sesame help round out its chili flavor, though they do not remove the heat. Start with a smaller amount if you are unsure, and serve extra paste separately for anyone who wants a stronger kick.
Can I use chicken breast instead of thighs? Yes. Cut the breast into evenly sized pieces and cook it in batches just as you would the thighs. Breast can become dry if it cooks too long, so check the thickest pieces with a thermometer as the first batch nears doneness. Poultry must reach 165°F (74°C).
Can I make the sauce ahead? Yes. Whisk the sauce together and refrigerate it in a covered container for up to 3 days. Before adding chicken, set aside the clean ¼ cup (60 ml) finishing portion. Marinate the chicken separately in the remaining sauce, covered in the refrigerator, for 30 minutes or up to 8 hours.
Can I bake this chicken instead of using a skillet? You can, but the texture will be different: the pieces will not brown in exactly the same way, and a crowded tray may release liquid. Arrange the chicken in one layer on a foil-lined, lightly oiled sheet pan and bake at 425°F (220°C), turning once, until browned and the thickest pieces reach 165°F (74°C), usually about 15 to 20 minutes depending on their size. Discard the raw marinade and toss the cooked chicken with the separately reserved clean sauce in a pan or bowl.
What if I cannot find rice vinegar? Use an equal amount of mild apple cider vinegar. It is a practical substitute, though it has a slightly fruitier taste. Avoid using a strongly flavored or sweetened vinegar, which can shift the glaze away from its savory, balanced character.
Why did my glaze get too dark or sticky? Gochujang and honey can caramelize quickly, especially in a very hot or thin pan. Lower the heat before adding the reserved sauce, stir continuously, and add water a teaspoon at a time if it tightens too fast. A dark glaze is not automatically burnt, but if it smells bitter or has blackened patches, reduce the heat and avoid scraping those scorched bits into the finished chicken.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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