Spicy Gochujang Korean Chicken (Printable Version)
Juicy chicken thighs glazed in a sweet-spicy gochujang sauce with soy, honey, and ginger for bold Korean flavors.
# What You Need:
→ Chicken
01 - 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 3 tbsp gochujang (Korean chili paste)
03 - 2 tbsp soy sauce
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey (or brown sugar)
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - 1/2 tsp freshly ground black pepper
→ Garnishes
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
# How To Make It:
01 - In a large mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let rest for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken along with any excess marinade and cook for 6 to 8 minutes per side, until the chicken is fully cooked through and develops a caramelized exterior.
04 - Remove from heat and transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot alongside steamed rice or in lettuce wraps.
# Helpful Hints:
01 -
- The sticky caramelized edges on the chicken taste like something from a Seoul street market but you made it in your own kitchen.
- It comes together fast enough for a tired Tuesday but impressive enough for friends gathering around your table.
02 -
- Do not skip the marinating time because that is when the gochujang actually penetrates instead of just sitting on the surface.
- Crowding the pan drops the temperature and you end up steaming instead of getting those charred sticky edges you want.
03 -
- Pat the chicken dry before marinating so the paste clings instead of sliding off.
- A teaspoon of gochugaru mixed into the marinade transforms it from warming to genuinely fiery.