Gochujang Chicken recipe with a glossy, spicy gochujang paste sauce. Crispy, tender, bite-sized pieces seared in a hot skillet and tossed with bold flavors.
Gochujang chicken done this way is one of my go-to healthy chicken recipes and an easy weeknight dinner the whole family loves.
If you’re a fan of Korean Fried Chicken, you’ll be obsessed.
Gochujang Chicken Ingredients
Round up these ingredients for this fast recipe.
- Skinless chicken thighs or chicken breast, cut into bite-sized pieces
- Cornstarch
- Neutral oil
- Gochujang paste (or my gochujang substitute)
- Low-sodium soy sauce
- Honey (for sweetness)
- Garlic and ginger (Try my Garlic Ginger Chicken recipe, too!)
- Red pepper flakes (optional)
- Green onions or scallions and sesame seeds for garnish
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
- Protein swap: Try shrimp, tofu, or chicken tenders. Or make wings with my Korean chicken wings recipe.
- More heat: Add extra gochujang or red pepper flakes for extra spicy gochujang sauce.
- Pan choice: Use a wok for quick searing or a large pan/skillet for batches.
Grab These Tools
- Large skillet or wok for fast searing.
- Small bowl to whisk the sauce.
- Tongs and a spatula for stirring and flipping.
- Knife and paper towel for trimming and patting chicken dry.
- Instant-read thermometer to check juices and doneness.
Love a good sticky sauce for chicken? You’ll love my healthy honey garlic chicken recipe and honey mustard chicken, too!
How to Make Gochujang Chicken: An Easy Guide
I keep this simple. Sear the chicken, stir together the sauce, then simmer to glossy. Dinner in 5–10 minutes of active cooking once the pan is hot.
Sear the Chicken
Pat chicken dry with paper towel. Toss with cornstarch and kosher salt. Heat oil over medium-high heat. Cook in batches in a single layer until deeply golden, then flip and cook through. Transfer to a plate so the pieces stay crisp while you make the sauce.
Whisk the Spicy Sauce
In a small bowl, stir gochujang paste, low-sodium soy sauce, honey, minced garlic, and grated ginger. Add a pinch of red pepper flakes if you want extra heat.
Glaze and Garnish
Return chicken to the skillet. Pour in sauce and stir until it thickens and coats every piece. Fold in quick-cooking vegetables, if using, until tender-crisp. Finish with sesame seeds and sliced green onions or scallions. Serve over hot white rice.
You’ll love my korean short ribs recipe, too!
5 Common Mistakes When Making a Gochujang Chicken Recipe
Here are the most frequent mix-ups to avoid when making this dish:
- Wet chicken: Moisture blocks browning. Pat dry thoroughly before coating.
- Crowding the pan: Sear in batches for crisp edges and good color.
- Low heat: Medium-high heat is key to lock in juices and speed caramelization.
- Over-reducing: The sauce should be glossy, not stiff. Pull it once it clings.
- Skipping garnish: Sesame seeds and green onions add texture, color, and fresh flavors.
Make Ahead and Storage
Cook once, enjoy the leftovers for easy lunches.
Storing Leftovers
- Refrigerate: Cool, then store in an airtight container up to 3–4 days.
- Keep rice separate: Store white rice in a separate container for best texture.
- Veg note: Vegetables like carrots stay firmer if added fresh on reheat.
Freezing
- Freeze cooked chicken: Sauce and chicken freeze well up to 2 months.
- Thaw overnight: In the refrigerator for even reheating.
Reheating Gochujang Chicken
- Skillet: Rewarm over medium heat with a splash of water until saucy.
- Microwave: Short bursts, stirring once, to keep the glaze shiny.
How to Serve This Gochujang Chicken Recipe
Serve over steamy white rice with a simple green side. Spoon extra sauce over the rice for maximum happiness.
Toppings and Add-Ins
- Sesame seeds, sliced scallions, or extra honey for balance.
- Quick pickles or fresh crunchy vegetables like julienned cucumber or radish.
- Stir Fried Vegetables like green beans, snap peas or carrots, optional
Side Dishes for Gochujang Chicken
- Chicken and broccoli vibes? Add steamed broccoli on the side.
- Try with chow mein noodles or a crisp salad.
- Want more takeout inspiration? See my takeout-style recipes.
FAQs About Gochujang Chicken
Gochujang spice level explained: it’s warm, not explosive. The fermented paste brings chili heat, sweetness, and umami, so flavors feel round. If you want it spicier, add red pepper flakes or more paste to the sauce, then balance with a touch more honey.
Using chicken breast is fine. Cut into even bite-sized pieces and avoid overcooking so the protein stays tender. A quick sear on medium-high heat works best; pull it once just cooked and let the sauce finish it gently to keep juices.
Vegetables that pair well include green beans, carrots, broccoli, and bell peppers. They bring crunch, color, dietary fiber, and vitamin C. Stir them in toward the end so they stay bright and crisp, or steam separately and serve alongside.
Use a high-heat oil for the skillet. Avocado oil (mostly monounsaturated fat) or canola (more polyunsaturated fat) both sear well without smoking. A drizzle of sesame oil at the end adds aroma without risking burnt flavors.
Yes, no wok required. A wide skillet or heavy pan gives great results. The key is cooking in batches so pieces brown, not steam. Keep space between them and resist stirring until the underside is deep golden.
To keep the sauce glossy, simmer it only until it clings to the chicken. If it tightens too much, splash in water to loosen. Stir steadily and remove from heat once it’s shiny and coats the pieces.
Serve with steamed white rice to catch the spicy gochujang sauce. Add a crunchy salad or quick pickles for contrast. Sesame seeds and scallions make an easy garnish that adds texture and color.
Active cooking is fast. Once the oil is hot, searing takes about 5–10 minutes depending on piece size and batches. The sauce thickens in a minute or two. Prep ahead and dinner moves even quicker.
Other Spicy Asian Recipes You’ll Love
Gochujang Chicken
Video
Ingredients
- 1 lb chicken thighs cut into bite-sized pieces
- 4 tbsp cornstarch
- ⅓ tsp kosher salt
- 4 tbsp avocado oil or other cooking oil
- ⅓ cup unsalted chicken broth
- 4 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- ½ tsp crushed red pepper flakes optional
- 2 green onions sliced
Instructions
- Toss chicken pieces with cornstarch and salt to evenly coat. Heat oil in a large skillet over medium heat until shimmering hot. Add chicken in a single layer and cook, undisturbed, until deeply golden on the bottom. Flip and cook another 2 minutes (don’t worry about cooking it through yet).
- Meanwhile, whisk together broth, brown sugar, honey, gochujang and soy sauce and set aside.
- Push chicken to one side of the skillet. Cook garlic in the empty part of the skillet until soft, about 2 minutes. Add sauce mixture and red pepper flakes, if using. Stir through chicken to coat. Let it come to a simmer and cook until thickened, 2-3 minutes more. Chicken should reach 165ºF inside. Top with green onions.
Notes
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- Best chicken to use: Use chicken thighs for tender and succulent chicken. Chicken breasts dry out too quickly.
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- Cooking tip: The pan should be preheated and the oil should be shimmering hot to get that golden brown crust on the chicken pieces.
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- Want more heat? Increase the spice level by adding 1/2 a tsp of red pepper flakes. Without them, this dish is a mild-medium heat. You can taste the finished recipe and add the red pepper flakes the end if you aren’t sure.
- Gochujang substitute: For every tablespoon of gochujang called for, substitute 1/2 tablespoon of miso paste, 1/2 tablespoon of sriracha, plus 1/2 tsp sugar. OR substitute just sriracha, but use half the quantity (as it is spicier).
- Want more heat? Increase the spice level by adding 1/2 a tsp of red pepper flakes. Without them, this dish is a mild-medium heat. You can taste the finished recipe and add the red pepper flakes the end if you aren’t sure.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was easy and delicious. Thank you.