Craving bold Korean flavors at home? This Gochujang Chicken recipe delivers the perfect balance of sweet, spicy, and savory in under 30 minutes. Juicy chicken is glazed in a sticky gochujang sauce made with garlic, soy, honey, and sesame oil—perfect over rice or tucked into lettuce wraps. A fast and flavorful meal with serious wow factor!
⭐ Why This Recipe Works
✔ Double-fried for extra crispiness (like authentic Korean fried chicken)
✔ Homemade gochujang glaze (better than store-bought sauces)
✔ Oven or air fryer option for healthier versions
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 35-40 minutes
Ingredients:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (can also use breasts, adjust cooking time accordingly)
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil (such as vegetable or canola oil)
For the Gochujang Glaze:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1/4 cup water
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Equipment:
- Large bowl
- Whisk
- Large skillet or pan
- Spatula or tongs
Instructions:
Step 1: Marinate the Chicken
- In a large bowl, combine the chicken thighs, 1 tablespoon of soy sauce, 1 teaspoon of minced garlic, 1/2 teaspoon of grated ginger, and black pepper. Toss to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
Step 2: Prepare the Gochujang Glaze
- In a separate small bowl, whisk together the gochujang, honey (or maple syrup), 2 tablespoons of soy sauce, rice vinegar, sesame oil, 1 minced garlic clove, grated ginger, and water until well combined and smooth. Set aside.
Step 3: Cook the Chicken
- Heat the neutral oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, add the marinated chicken thighs in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
- Cook the chicken for about 5-7 minutes per side, until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside.
Step 4: Glaze the Chicken
- Pour the prepared gochujang glaze into the same skillet. Bring the glaze to a simmer over medium heat, stirring constantly. Let it simmer for 2-3 minutes, or until it thickens slightly.
- Return the cooked chicken to the skillet with the thickened glaze. Toss the chicken to ensure it is completely coated with the gochujang glaze. Cook for another 1-2 minutes, allowing the glaze to further adhere to the chicken.
Step 5: Serve
- Remove the gochujang-glazed chicken from the skillet and transfer it to a serving platter. Garnish with sesame seeds and chopped green onions, if desired. Serve hot with rice and your favorite Korean or Asian-inspired side dishes
💡 Korean Fried Chicken Secrets
✔ No fryer? Bake at 425°F (220°C) for 40 mins, broil last 5 mins
✔ Extra crispy: Add 1 tbsp vodka to the marinade
✔ Milder version: Reduce gochujang to 1 tbsp, add 2 tbsp ketchup
🍽️ Serving Style
- With pickled radish (moo) to cut the spice
- Ice-cold beer (maekju) pairing
- Side of steamed rice
🌡️ Storage
- Fridge: 3 days (reheat in oven to crisp)
- Freeze unglazed: 1 month (add fresh glaze when reheating)
📊 Nutrition
Calories: 380 | Protein: 24g | Carbs: 22g
Enjoy your delicious homemade Korean Gochujang Chicken!
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