Gochujang Chicken

5 from 14 votes

Gochujang chicken with an irresistible sticky sauce. Crisp, succulent bites of chicken satisfy all takeout cravings in this 30 minute recipe.

Prep Time10

Cook Time15

Course: Dinner

Cuisine: Korean

Keyword: Gochujang Chicken

Servings:

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.

- Best chicken to use: Use chicken thighs for tender and succulent chicken. Chicken breasts dry out too quickly.

- Cooking tip: The pan should be preheated and the oil should be shimmering hot to get that golden brown crust on the chicken pieces.

- 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).