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Korean Spicy Gochujang Chicken

Korean Spicy Gochujang Chicken - Sticky, Savory Heat You’ll Crave

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons neutral oil (canola, avocado, or vegetable)
  • 2-3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes), optional for extra heat
  • 2 tablespoons soy sauce (use low-sodium if preferred)
  • 1-2 tablespoons honey or brown sugar (adjust to taste)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon sesame oil
  • 2-3 tablespoons water (to loosen the sauce as needed)
  • 1 teaspoon cornstarch (optional, for thicker glaze)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Cooked white rice or steamed short-grain rice, for serving
  • Cucumber slices or steamed broccoli, for serving (optional)

Method
 

  1. Prep the chicken. Pat the chicken dry and cut it into even, bite-size pieces. Dry chicken browns better and helps the sauce cling.
  2. Make the sauce. In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and water. Add minced garlic, ginger, and gochugaru if using. Taste and adjust sweetness or heat.
  3. Optional marinade. For deeper flavor, toss the chicken with half the sauce and let it sit for 15–30 minutes. Keep the rest of the sauce for cooking and glazing.
  4. Heat the pan. Set a large skillet over medium-high heat and add the neutral oil. When it shimmers, add the chicken in a single layer.
  5. Sear until lightly browned. Cook the chicken for 3–4 minutes without moving too much, then stir and cook another 3–4 minutes until mostly cooked through.
  6. Add the sauce. Pour in the remaining sauce. Lower heat to medium and let it bubble, stirring often. If you want it extra glossy, mix cornstarch with 1 tablespoon water and stir in.
  7. Reduce to a glaze. Let the sauce thicken until it coats the chicken and turns sticky, about 2–4 minutes. If it gets too thick, add a splash of water.
  8. Finish and garnish. Turn off the heat. Sprinkle with green onions and sesame seeds.
  9. Serve. Spoon over hot rice and add crisp veggies on the side. The cool, fresh crunch balances the heat.

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