Gochujang Chicken Recipe
Gochujang Chicken is a fiery, savory, and sweet Korean-inspired dish that transforms everyday chicken thighs into a weeknight dinner bursting with bold flavors. Ready in under 30 minutes, it’s perfect for quick meals.
Tender chicken bites soak up a spicy marinade featuring gochujang paste, honey, and tamari, then cook to sticky, saucy perfection in a hot skillet. It’s irresistible over fluffy rice.
Star Ingredients for Gochujang Chicken
- Boneless, skinless chicken thighs – Juicy and tender, these soak up all the bold marinade.
- Gochujang paste – The heart of this dish, delivering deep Korean chili heat and umami.
- Honey – Balances the heat with a touch of natural sweetness.
- Brown sugar – Adds a caramelized depth to the marinade.
- Tamari – Provides salty, savory balance; soy sauce or coconut aminos work too.
- Fresh garlic – Sharp, aromatic notes that amplify the savory taste.
- Fresh ginger – Adds a bright zing and warmth to the marinade.
- Avocado oil – Neutral oil that helps sear the chicken beautifully.
- Green onions – Fresh bite and mild onion flavor to finish.
- Toasted sesame seeds – Optional, but they add a lovely nutty crunch.
Quick Steps to Make Gochujang Chicken
Start by cutting the chicken into bite-sized chunks and whisking together the gochujang, honey, brown sugar, tamari, garlic, and ginger for the marinade. Pour half of this fiery-sweet mixture over the chicken, letting it soak up flavor for at least 15 minutes.
Heat a skillet with avocado oil, sear the marinated chicken until cooked through and lightly caramelized. Pour in the remaining marinade and toss in the chopped green onions, letting everything bubble into a sticky glaze.
Serve your Gochujang Chicken steaming hot over rice, finished with toasted sesame seeds for an extra hint of crunch.
Tips & Tasty Variations for Gochujang Chicken
For extra depth, marinate the chicken longer—up to an hour if time allows. If you prefer a milder heat, dial back the gochujang or add more honey to mellow the spice. Swap chicken thighs for chicken breast if you like it leaner, but watch the cook time to prevent dryness. Want more crunch? Toss in sautéed bell peppers or snow peas for a colorful veggie boost.
Storing & Reheating Your Spicy Gochujang Chicken
Leftover Gochujang Chicken keeps well in an airtight container in the fridge for up to three days. To reheat, warm gently in a skillet over medium-low heat to preserve the saucy texture—add a splash of water if needed. This dish also freezes beautifully; just thaw overnight in the fridge and reheat for a quick, satisfying meal anytime.
Gochujang Chicken Recipe
Ingredients
- 1 tablespoon avocado oil
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- 4 tablespoons tamari or soy sauce or coconut aminos
- 1 pound boneless skinless chicken thighs, cut into chunks
- 2 tablespoons brown sugar
- toasted sesame seeds for garnish (optional)
- 1 cup chopped green onions
- 2 tablespoons gochujang paste
- 1 tablespoon minced fresh garlic
Instructions
- Slice the chicken thighs into bite-sized portions and place them in a large mixing bowl. In a separate bowl, whisk together gochujang paste, honey, brown sugar, tamari, garlic, and ginger until smooth to form the marinade. Pour half of this marinade over the chicken, stirring to coat thoroughly; if the mixture appears overly thick, stir in a splash of water to loosen it. Allow the chicken to marinate for 15 minutes. Warm the avocado oil in a skillet set over medium heat. Transfer the marinated chicken into the skillet and sauté for roughly 8 minutes until the meat is entirely cooked through. Pour in the remaining marinade along with the chopped green onions, stirring gently. Continue cooking for an additional 1–2 minutes, just until the onions have softened slightly and the sauce has thickened and begun to bubble. Remove from the heat and serve immediately over steamed white rice, finishing with a sprinkle of toasted sesame seeds if desired.
