Perfectly juicy, spicy and sweet Korean Gochujang Chicken that only takes minutes to prepare. Ideal for a quick, easy and delicious meal!
Table of contents
If like me, you’d put gochujang on everything, then this recipe is for you! Tender, juicy, and packed with bold Korean flavors, this gochujang chicken recipe is the perfect mix of sweet, spicy, and savory.
This spicy Korean chicken tastes spicy, sweet and has the perfect sticky sauce. Made with boneless chicken thighs, the chicken stays juicy and delicious for up to a few days. So it’s perfect for meal prepping!
Korean gochujang chicken is a great option for busy nights when you want something quick, but packed with bold flavors! This dish is very versatile and you can you serve it with fresh rice or veggies like Korean Green Beans, Broccoli Banchan or Kimchi Coleslaw. You can also serve it with different types of kimchi like Cabbage Kimchi, Cucumber Kimchi or Kkakdugi (Radish Kimchi).
If you love Korean home cooking recipes, check out my Creamy Gochujang Pasta, Gochujang Salmon or Gochujang Tofu. You can also try my favorite Easy Kimchi Udon, Cheesy Tteokbokki, Kimchi Pasta, or if you're feeling adventurous try these fun Gochujang Cookies!
Why you'll love this recipe
- Bold & Spicy Flavors – The combination of gochujang paste, garlic cloves, and red pepper flakes gives it the perfect heat. It packs a punch, but it’s not overpowering.
- Sticky Sauce – The chicken is seared until golden brown, then simmered in the sauce to fully coat it in the flavor of this delicious spicy sauce.
- Quick & Easy Recipe – This recipe takes less than 20 minutes to put prepare, making it ideal for a quick and easy meal.
- Great for meal prepping – You can make this recipe in large quantities and serve it with many different carbs like rice or noodles and various vegetable sides.
Ingredient round-up
- Chicken – For the best tender and juicy chicken, I recommend using boneless, skinless chicken thighs. For a leaner option, you can also use chicken breast, but it won’t be as juicy.
- Gochujang paste - Also called Korean red chili paste, this is the star ingredient, available at most Korean grocery stores.
- Brown sugar & maple syrup – Balance the spiciness of gochujang and help make the sauce sticky. You can also use corn syrup or brown rice syrup and plain sugar.
- Soy sauce – I recommend using either light or low sodium soy sauce.
- Rice vinegar – Balance the flavors with extra acidity. You can also use brown rice vinegar or lemon juice.
- Gochugaru – Also known as Korean red chili powder, it adds extra smokiness and spiciness.
- Sesame oil – Add a lovely nutty flavor. Can be left out, but I highly recommend using it.
- Toasted sesame seeds & green onions – Used as garnish.
How to Make Gochujang Chicken at Home
1. Heat vegetable oil in a large pan over medium-high heat. Sear boneless chicken thighs until golden brown on both sides. Remove and set aside.
2. In the same pan, stir-fry garlic cloves for 30 seconds. Add brown sugar and let it caramelize slightly.
3. Stir in gochujang paste, low sodium soy sauce, rice vinegar, maple syrup, black pepper, and ½ cup water. Simmer until thickened.
4. Return the marinated chicken to the pan and cook for 5-7 minutes until coated in the spicy gochujang sauce. Finish with sesame oil. Garnish with toasted sesame seeds and green onions.
Substitutes & Variations
- Air fryer version – Cook chicken pieces in a single layer at 375°F (190°C) for 15 minutes, flipping halfway. Cook sauce separately on the stove, then mix the chicken into it.
- Extra spicy – Add chopped red chili peppers or more gochugaru.
- Crispy chicken – Coat the chicken pieces in cornstarch before frying for extra crunch.
Success Tips & Tricks
- Use boneless chicken thighs - They stay juicier and more flavorful than chicken breast, making them the best choice for gochujang chicken.
- Don't overcrowd the pan - Cook the chicken pieces in a single layer to ensure even browning. If the pan is too full, the chicken will steam instead of getting crispy and golden brown.
- Simmer the sauce properly - Let the spicy gochujang sauce thicken over medium heat until it clings to the chicken pieces. If it's too thin, cook for another minute until you get a sticky, caramelized glaze.
- Serve fresh for the best texture - This dish is best eaten right away while the chicken is still piping hot. If reheating, use a large frying pan over medium-high heat to maintain texture instead of microwaving.
What to Serve With Gochujang Chicken
This delicious spicy Korean Spicy Chicken goes really well with:
- White rice or sticky rice
- Broccoli Banchan (Korean Broccoli Salad)
- Kimchi Coleslaw
- Authentic Cabbage Kimchi
- Cucumber Kimchi
- Radish Kimchi
- Korean green beans banchan
- Kimchi Pancakes
- Pickled Radish (Danmuji)
Frequently asked questions
Yes, but boneless chicken thighs stay juicier. Adjust cooking time slightly.
It’s definitely on the spicier side! Adjust heat by adding less gochujang or leaving out the gochugaru powder.
Yes! Store in an airtight container for up to 3 days and reheat over medium heat or air fry.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Looking for more delicious chicken recipes? Check out this sweet and juicy Smoked Chicken Thighs recipe.
Recipe
Sweet & Spicy Korean Gochujang Chicken (고추장치킨)
Ingredients
- 1 lb boneless skinless chicken thighs cut into bite-sized pieces
- 2 tablespoon oil for frying
- 3 cloves garlic minced
- 1 tablespoon sugar
- 3 tablespoon gochujang Korean red pepper paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or corn syrup
- ½ teaspoon black pepper
- ½ cup water
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 green onion, sliced
Instructions
- Heat vegetable oil in a pan over medium heat. Add chicken and sear until golden brown on both sides. Remove and set aside.
- In the same pan, stir-fry minced garlic for 30 seconds. Add sugar and let it caramelize slightly.
- Stir in gochujang and cook for 1 minute until fragrant. Add soy sauce, rice vinegar, honey, black pepper, and water. Stir well.
- Return the chicken to the pan and let it simmer in the sauce for 5-7 minutes until fully cooked and coated in the glaze.
- Drizzle with sesame oil. Garnish with toasted sesame seeds and green onions.
- Serve hot with rice or noodles.
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