Gochujang Spicy Korean Chicken (Printable)

Juicy chicken coated in a sweet, spicy gochujang sauce with Korean-inspired flavors, ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 3 tablespoons gochujang (Korean chili paste)
03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 2 tablespoons honey (or brown sugar)
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon sesame oil
09 - ½ teaspoon freshly ground black pepper

→ Garnishes

10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced

# How-To Steps:

01 - In a large mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let rest for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken along with any excess marinade and cook for 6 to 8 minutes per side, until the chicken is fully cooked through and nicely caramelized on the exterior.
04 - Remove from heat and transfer to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot alongside steamed rice or in lettuce wraps.

# Expert Advice:

01 -
  • The sauce doubles as a marinade and a glaze, so you get deep flavor with almost zero extra work.
  • Chicken thighs stay incredibly juicy even if you accidentally overcook them by a minute or two.
  • It tastes like something from a Korean barbecue restaurant but comes together in under an hour on a Tuesday night.
02 -
  • Do not skip the marinating time because 20 minutes is the bare minimum for the flavor to actually penetrate the meat.
  • Cook on medium high, not high heat, or the sugars in the honey will burn before the chicken cooks through.
  • Check your gochujang label if you need this to be gluten free since some brands contain wheat.
03 -
  • Pat the chicken dry before adding it to the marinade so the sauce clings tightly instead of sliding off.
  • Let the cooked chicken rest for two minutes off the heat before serving so the juices redistribute and every bite stays moist.

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