Spicy Korean Chicken Gochujang (Print Version)

Tender chicken glazed in spicy-sweet Korean chili sauce, ready in 40 minutes.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp gochujang (Korean chili paste)
03 - 2 tbsp soy sauce
04 - 1 tbsp sesame oil
05 - 2 tbsp honey
06 - 1 tbsp rice vinegar
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp brown sugar
10 - 1/2 tsp ground black pepper

→ Garnish

11 - 2 green onions, thinly sliced
12 - 1 tbsp sesame seeds

# How-To:

01 - In a large bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, brown sugar, and black pepper until smooth and fully combined.
02 - Add chicken pieces to the bowl, tossing thoroughly to coat every piece evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or grill pan over medium-high heat until properly heated through.
04 - Shake excess marinade from chicken pieces and arrange in a single layer in the hot pan. Cook for 5-7 minutes per side, turning occasionally, until chicken is cooked through and develops caramelized edges.
05 - Pour remaining marinade into the pan, reduce heat to medium, and simmer for 2-3 minutes while stirring until sauce thickens and coats the chicken pieces evenly.
06 - Transfer glazed chicken to a serving platter. Sprinkle with sliced green onions and sesame seeds. Serve immediately with steamed rice.

# Expert Advice:

01 -
  • The marinade comes together in minutes but tastes like something that simmered for hours
  • That perfect balance of sweet heat that makes you reach for just one more piece
  • Caramelized edges and tender middles that satisfy every single bite
02 -
  • Pat the chicken dry before adding to the marinade, excess water prevents proper caramelization
  • Dont crowd the pan or the chicken will steam instead of sear, work in batches if needed
  • The sauce will continue thickening off the heat, so pull it slightly earlier than you think
03 -
  • Use a microplane for the ginger to avoid any fibrous bits in the sauce
  • Let the cooked chicken rest for 2 minutes before serving, the juices redistribute
  • Double the marinade and keep half in the fridge for instant flavor on any protein

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