Gochujang Chicken Recipe
This gochujang chicken is a sticky, sweet, and slightly spicy dinner that comes together in just 30 minutes. Juicy chicken breast is coated in a glossy honey gochujang sauce made with garlic, soy sauce, and Korean chili paste. Every bite is rich, tender, and full of bold flavor.
Serve this honey gochujang chicken over coconut rice or noodles for a quick and easy dinner the whole family will love.
If you enjoy bold flavors with the perfect balance of heat, sweetness, and umami, this gochujang chicken deserves a spot in your weekly meal plan. Tender chicken pieces are coated in a rich, glossy sauce made with gochujang — Korea’s famous fermented chili paste. The flavor is savory, slightly sweet, and gently spicy. The heat is mild, so it’s great for most tastes.
Gochujang is a thick fermented paste made from red chili powder, glutinous rice, soybeans, and salt. It is a key ingredient in Korean cooking and gives dishes a unique mix of heat, sweetness, and deep flavor. You can find gochujang at most grocery stores, Asian markets, Trader Joe’s, or World Market.
When cooked with chicken, gochujang creates a sauce that sticks beautifully to each piece and lightly caramelizes in the pan. This gives the chicken a rich color and amazing taste inspired by traditional Korean cooking.
Why You’ll Love This Gochujang Chicken
- Big flavor: A perfect mix of sweet, spicy, and savory in every bite.
- Quick and easy: Ready in under 30 minutes with simple pantry ingredients.
- Restaurant-style texture: Velveting keeps the chicken juicy, soft, and tender.
This easy gochujang chicken recipe tastes like takeout but is simple to make at home with ingredients you recognize.
Ingredients for Honey Gochujang Chicken
- Chicken breast: Boneless and skinless chicken breast works best, but chicken thighs also work well.
- Gochujang paste: A Korean red chili paste that adds heat, sweetness, and depth.
- Honey: Balances the spice and creates a sticky glaze.
- Soy sauce: Adds savory saltiness to the sauce and marinade.
- Rice vinegar: Adds a light tang that balances the richness.
- Sesame oil: Gives a warm, nutty aroma and flavor.
- Garlic: Adds bold flavor to the sauce.
- Cornstarch & baking soda: Used for velveting to make the chicken extra tender.
How to Make Korean Gochujang Chicken
1. Velvet the Chicken
Cut the chicken into bite-size pieces. In a large bowl, mix chicken with baking soda, cornstarch, soy sauce, and sesame oil. Let it rest for 10–15 minutes. This step keeps the chicken soft and tender.
2. Make the Sauce
In a small bowl, whisk together soy sauce, honey, gochujang paste, and rice vinegar until smooth. Set aside.
3. Fry the Chicken
Heat 2 tablespoons of oil in a skillet over medium-high heat. Add half the chicken and cook for about 3 minutes per side until golden. Remove and repeat with the remaining chicken.
4. Sauté and Add Sauce
In the same pan, lower heat to medium-low. Add a small drizzle of oil and sauté minced garlic for about 30 seconds. Pour in the sauce and cook on medium heat until it thickens.
5. Combine Chicken and Sauce
Return the cooked chicken to the pan. Toss well until every piece is coated in the sticky sauce. Garnish with sliced green onions and sesame seeds. Serve hot with rice or noodles.
Why Velveting the Chicken Works
Velveting is a cooking method often used in stir-fries. It keeps the chicken juicy and tender while cooking at high heat.
What is velveting?
It is a simple step where chicken is coated with cornstarch, baking soda, and liquid before cooking.
Why velvet chicken?
- Keeps meat tender and juicy
- Prevents drying out
- Helps sauce stick better
- Creates a silky, restaurant-style texture
For this gochujang chicken recipe, velveting ensures every bite stays soft and flavorful.
Storage Tips
Store leftover gochujang chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
You can also freeze it for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Sticky Honey Gochujang Chicken
Ingredients
Method
- Cut the chicken into bite-size pieces. In a large bowl, mix the chicken with cornstarch, baking soda, and soy sauce. Stir well to coat evenly. Let it sit for 10 minutes. This helps keep the chicken tender and juicy.
- In a small bowl, whisk together honey, soy sauce, gochujang paste, rice vinegar, and minced garlic until smooth. Set aside.
- Heat a large skillet over medium heat. Add the oil and let it warm for a few minutes. Add the chicken (cook in two batches if needed). Cook for 3 minutes, flip, and cook for another 2–4 minutes until fully cooked.
- Lower the heat to medium-low. Pour in the gochujang sauce and stir to coat the chicken. Let the sauce simmer and thicken for 5–7 minutes.
- Top the sticky gochujang chicken with sliced green onions and sesame seeds. Serve hot over rice.
Notes
Frequently Asked Questions
What is gochujang?
Gochujang is a Korean fermented chili paste made from chili powder, rice, and soybeans. It has a spicy, slightly sweet, and rich flavor.
Can I use chicken thighs instead of breasts?
Yes, boneless and skinless chicken thighs work great and are extra juicy.
How spicy is gochujang chicken?
It is mildly spicy. You can adjust the heat by using more or less gochujang.
Is this recipe gluten-free?
Yes, use tamari or gluten-free soy sauce and make sure your gochujang is labeled gluten-free.
