Go Back
Handheld smartphone photo of bite-sized Korean Gochujang Chicken pieces in a weathered cast iron skillet.

Korean Gochujang Chicken: The Ultimate Sticky, Spicy, and Charred Recipe

This Korean Gochujang Chicken features juicy chicken thighs seared to perfection and coated in a thick, glossy, sweet and spicy glaze. Perfect for a quick weeknight dinner that delivers restaurant-quality charred edges and bold flavors.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Korean-Inspired
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Gochujang Chicken Ingredients
  • 1.5 lbs Boneless Skinless Chicken Thighs 680g, cut into 1-inch pieces
  • 3 tbsp Gochujang 45ml, Korean chili paste
  • 2 tbsp Soy Sauce 30ml
  • 2 tbsp Honey 30ml, or brown sugar
  • 1 tbsp Sesame Oil 15ml
  • 1 tbsp Rice Vinegar 15ml
  • 1 tbsp Fresh Garlic minced
  • 1 tbsp Fresh Ginger minced
  • 2 tbsp Neutral Oil for frying
  • 2 tbsp Toasted Sesame Seeds for garnish
  • 3 stalks Green Scallions thinly sliced

Equipment

  • 1 Cast Iron Skillet Ensures the best char
  • 1 Whisk

Method
 

Preparation
  1. Pat the chicken thighs dry and cut into 1-inch bite-sized pieces.
  2. Whisk gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a bowl until smooth.
Cooking
  1. Heat oil in a cast iron skillet over medium-high heat. Sear chicken in a single layer until edges are charred (3-4 mins).
  2. Pour the sauce over the chicken. Toss and cook for 2-3 minutes until sauce is thick, glossy, and bubbling.
  3. Top with plenty of toasted sesame seeds and fresh scallions before serving.

Notes

Use chicken thighs for the juiciest results. Do not skip the honey, as it creates the necessary glaze viscosity.