Spicy Gochujang Chicken (Printable Version)

Juicy chicken pieces coated in a spicy, umami-rich gochujang glaze with bold Korean-inspired flavors.

# What You Need:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp gochujang (Korean red chili paste)
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame seeds
10 - 1 spring onion, thinly sliced for garnish

→ Optional for Serving

11 - Cooked white rice or steamed vegetables

# How to Make It:

01 - In a large mixing bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Add the chicken thigh pieces to the marinade and toss thoroughly to ensure even coating. Allow the chicken to rest for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for a more pronounced flavor.
03 - Preheat a large skillet or grill pan over medium-high heat until the surface is evenly hot.
04 - Arrange the marinated chicken pieces in the hot skillet in a single layer. Cook for 6 to 8 minutes per side, until the chicken is cooked through and develops a caramelized, golden-brown exterior.
05 - Remove the skillet from heat and transfer the chicken to a serving plate. Sprinkle generously with toasted sesame seeds and thinly sliced spring onion. Serve immediately alongside steamed white rice or your preferred vegetables.

# Expert Tips:

01 -
  • The sauce basically builds itself while you handle the chicken, so even a tired cook can pull it off without thinking too hard.
  • That gochujang glaze hits every note you want: sweet, salty, fiery, and deeply savory all at once.
  • Leftovers taste even better the next day cold straight from the container, if you are lucky enough to have any.
02 -
  • If you crowd the pan the chicken will steam instead of caramelize, so cook in two batches if your skillet is not very large.
  • Marinating overnight in the fridge makes a staggering difference in flavor and is absolutely worth the extra planning.
  • Regular soy sauce contains wheat, so swap it for tamari if you need this dish to be strictly gluten free.
03 -
  • Pat the chicken pieces dry with a paper towel before adding them to the marinade so the sauce clings better and you get a real sear instead of a soggy boil.
  • A tiny splash of water in the pan right at the end helps loosen all those stuck on caramelized bits and turns them into extra sauce.

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